Simple Apricot-Glazed Meatloaf
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Description
I know everyone says their mum's meatloaf is the best and I am one of those who agree--my mum's recipe is the best! This has been one of my favorites since my childhood. While I love it served fresh and hot, a good next-day meatloaf sandwich is also a comfort food. I serve it with a nice arugula salad with cherry tomatoes, raisins, chopped walnuts, and vinaigrette dressing, or for a southern flare--garlic-smashed potatoes and freshly steamed snap green beans. Just yummy deliciousness and mum is always right!
Ingredients
- 1 ½ pounds ground beef
- 1 cup bread crumbs
- 1 small onion, minced
- 1 large egg, beaten
- 2 cloves garlic, minced
- 1 ½ tablespoons apricot preserves
- 1 tablespoon kosher salt
- 1 ½ teaspoons freshly ground black pepper
- 1 cup ketchup
- ½ cup apricot preserves
- ¼ cup brown sugar
- 2 tablespoons hot sauce (such as Frank's Red Hot ®)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
Directions
- 1. Preheat the oven to 350 degrees F (175 degrees C).
- 2. Combine ground beef, bread crumbs, onion, egg, garlic, apricot preserves, salt, and pepper for the loaf in a large mixing bowl; mix well until thoroughly combined. Transfer to a 9x5-inch loaf pan.
- 3. Bake in the preheated oven for 45 minutes.
- 4. Meanwhile, mix ketchup, apricot preserves, brown sugar, hot sauce, Worcestershire sauce, and apple cider vinegar for the glaze together in a medium bowl.
- 5. Remove meatloaf from the oven and pour glaze over top. Continue cooking until no longer pink in the center, about 15 minutes longer. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let rest 5 minutes before serving.
Nutrition Facts
serving: 6 servings
calories: 483.2 kcal
carbohydrates: 54.9 g
protein: 23.4 g
saturated fat: 7.4 g
cholesterol: 100.6 mg
sodium: 1781.9 mg
fiber: 1.4 g
sugar: 33.8 g