Cooktop Cove: How to make classic meatloaf casserole with apricot glaze
Meatloaf — this trusty dinner has graced the table of many homes over the last several decades, but it actually dates back way before that. Some historians date early recipes back to the fourth or fifth century, though the 1800s saw a rise of the dish you most commonly see today, according to Cooks Illustrated.
Basic meatloaf calls for ground meat (usually beef), eggs and some sort of breadcrumbs. To finish it off, a tomato-based sauce is glazed on top —usually some sort of ketchup or barbecue sauce. Despite being delicious, that kind of meatloaf is a bit outdated, so here's a way to give an old classic a scrumptious new spin.
Meatloaf With Apricot Glaze
Preparation time: 10 minutes
Total time: 1 hour, 25 minutes
Serves: 6 to 8
2 pounds ground beef
1 egg, slightly beaten
1 small sweet onion, finely diced
2 garlic cloves, minced
1/4 cup beef stock
1 cup panko breadcrumbs
3 1/2 tablespoons sour cream
1 tablespoon salt
1 1/2 teaspoons ground black pepper
2 tablespoons chopped fresh parsley
For the glaze:
1 cup ketchup
1/4 cup brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
1/4 cup apricot preserves
1. Preheat oven to 350 degrees Fahrenheit.
2. In a bowl, mix all the ingredients of the loaf, from ground beef to parsley.
2. In a separate bowl, mix all the ingredients for the glaze, from ketchup to apricot preserves. Add 4 tablespoons of the glaze to the meatloaf mixture.
3. Transfer the meatloaf mixture to a 5-by-9-inch loaf pan. Bake for 1 hour to 1 hour, 15 minutes, or until the meat is done; the internal temperature of the loaf should be 160 F. About 15 minutes before the loaf is ready, pour most of the glaze over it, reserving some for dipping if you like.
Pro tip: As an option, add a little grated Parmesan cheese to the meatloaf mixture. Serve with a tasty salad: Mix arugula, cherry tomatoes and raisins and top with an Italian vinaigrette.
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