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Classic Meat Loaf with Pepper Jelly Glaze


2 teaspoons (10 mL) canola oil
1 onion, diced
2 garlic cloves, minced
1 carrot shredded
2 slices bread, finely chopped
1 egg
½ cup (125 mL) milk
1 tablespoon (15 mL) Dijon mustard
1 tablespoon (15 mL) Worcestershire sauce
½ teaspoon (2 mL) salt
¼ teaspoon (1 mL) pepper
1½ pounds (750 g) lean ground beef

Pepper Jelly Glaze (recipe below)


In a skillet over medium-high heat, heat oil. Add onion, garlic and carrot, and cook 5 minutes, until softened. Set aside.

Beat egg and milk together with a fork; blend in bread, mustard, Worcestershire sauce, salt and pepper. Mix in ground beef and reserved onion, garlic and carrot mixture. Pack into a foil-lined 9x5-inch (23x13 cm) loaf pan.

Top with one-third cup (75 mL) Pepper Jelly Glaze. Insert meat thermometer into centre of loaf, being careful that it doesn't touch bottom of pan. Cook in a 350ºF (180ºC) oven for 55 to 60 minutes, until thermometer registers at least 160ºF (71ºC). Meat loaf is completely cooked at this temperature, regardless of colour. Using foil, lift meat loaf from pan, draining off any fat; tent with foil for 10 minutes before cutting into slices. Serve with remaining Pepper Jelly Glaze and mashed potatoes. Makes 6 servings.

Pepper Jelly Glaze
½ cup (125 mL) red pepper jelly
¼ cup (50 mL) apple sauce (optional)
2 tablespoons (30 mL) ketchup
1 tablespoon (15 mL) Worcestershire sauce

Combine all ingredients in a microwave-safe bowl. Microwave on high for (100 per cent power) for 1 to 2 minutes, until bubbling, stirring once.

Classic Meat Loaf with Pepper Jelly Glaze

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