Jyll’s Meatloaf
Recipe courtesy of Jyll from Gather on Broadway in Green Bay WI.
Servings: 6
Ingredients
- 1 TBL Olive Oil
- 1/2 large onion diced
- 2 clove garlic minced
- 1/3 tsp thyme dried
- 1 TBL worcestershire sauce
- 2 TBL water cold
- 1 TBL tomato paste
- 1.5 pound ground beef
- 1 large egg slightly beaten
- 1/2 cup garlic croutons crushed
- 1/4 cup buttermilk
- 2 tsp salt
- 1 tsp black pepper
Glaze
- 1/2 cup ketchup
- 1/2 TBL worcestershire sauce
- 1/2 TBL spicy brown mustard
- 1 TBL brown sugar
Instructions
- Preheat oven to 350 degrees. In a saute pan, heat the olive oil. Add the onion and cook until translucent. Add the garlic and thyme and cook 1 additional minute. Add the tomato paste, Worcestershire and water and cook 1 additional minute, stirring to combine. Add a bit of salt and pepper. Remove from heat and cool slightly.
- Place the croutons in a zip-lock bag and crush with a rolling pin. Mix the croutons and buttermilk in a small bowl and set aside.
- In a large bowl, put the ground beef and the lightly beaten egg and mix by hand. Add the moist bread crumbs and onion mixture and stir well by hand.
- COOK METHOD ONE: Line a rimmed baking sheet with foil and coat with cooking spray. Gently form a rectangle loaf on the foil. Combine all glaze ingredients in a bowl and whisk well. Brush half of the mixture over the loaf and bake in the oven for 40 minutes, or until the center is 160 degrees. Brush the remaining glaze over the meatloaf.
- COOK METHOD TWO: Spray 4 small loaf pans with cooking spray and equally divide the meat mixture between the pans. Combine all glaze ingredients in a bowl and whisk well. Brush half of the mixture over the loaf and bake in the oven for 20 minutes, or until the center is 160 degrees. Brush the remaining glaze over the meatloaf.
Notes
The meatloaf in the loaf pans can be frozen for later use. Add the glaze BEFORE freezing. Seal well to prevent freezer burn. To use: completely thaw the meatloaf and then cook as described above.
