Glaze the meatloaf before cooking and serve with remaining glaze as a sauce. To make the glaze, use your favourite Little Kitchen Gourmet Savoury Jelly, and Ketchup for Grownups.
2 tsp vegetable oil
1 onion, diced
2 garlic cloves, minced
1 carrot, shredded
2 slices day-old bread, very finely chopped
½ cup milk
2 tbsp. Little Kitchen Gourmet Tomato Balsamic Relish
½ tsp salt
¼ tsp pepper
1-1/2 lbs lean ground beef
Pepper Jelly Glaze (recipe follows)
Method: Heat oil in frying pan over medium heat. Cook onion, garlic and carrot for 5 minutes, oruntil softened. Set aside.
Beat egg and milk together with a fork. Blend in bread, mustard, Worcestershire, saltand pepper. Lightly mix in beef and reserved vegetables. Pack into a foil-lined 9 x 5” loaf pan. Top with 1/3 cup of the Pepper Glaze. Bake at 350 for 55 to 70 minutes, or until 160F in the centre. Using foil, lift from the pan and drain off fat. Tent with foil and let sit for 10 minutes. Cut into slices and serve with the remaining glaze and mashed potatoes.
Pepper Jelly Glaze:
Mix 1/3 cup Little Kitchen Gourmet savoury jelly, 2 tbsp Little Kitchen Gourmet Ketchup For Grownups and 1 tbsp. Worcestershire Sauce in microwave-safe bowl. Cook on High for a minute, or until bubbling, stirring once.
To save baking time, you can also divide the beef mixture into 12 lightly greased muffin cups and bake at 375 for 25 to 30 minutes.
Based on a recipe from: http://www.beefinfo.org