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Meatloaf with Glaze



MEATLOAF with GLAZE
Ted's Montana Grill

4 tablespoons butter
1 cup diced onion
1 cup diced green pepper
1 tablespoon minced garlic
4 whole eggs
1/2 tablespoon thyme leaf
1 tablespoon fresh parsley, chopped fine
1 tablespoon seasoning salt
1 tablespoon black pepper
1 cup Half & Half
1/4 cup ketchup
3 1/2 pounds ground bison or ground beef
8 ounces fresh bread crumbs
Meatloaf Glaze (recipe to follow)

Saute the onions, peppers, and garlic until soft. Cool before proceeding.

In a medium bowl, combine the eggs, thyme leaf, parsley, seasoning salt, black pepper, half & half, and ketchup. Mix completely. Place the fresh ground meat into a large mixing bowl. Add the cooled vegetables and the egg/spice mixture. Gently mix by hand. Add the breadcrumbs to the meat mixture and mix until combined.

Divide the meatloaf into two loaves. Shape loaves by squaring off the ends. Place on parchment lined baking sheets. Bake at 325 degrees for 30 minutes. Check the internal temperature. If 140 degrees, spread 3/4 cup of the glaze over each loaf. Return to the oven and bake until internal temperature reaches 165 degrees. Allow the meatloaf to cool 10 minutes before slicing.

Meatloaf Glaze:
1 cup chili sauce
1/2 cup dark brown sugar
1 tablespoon balsamic vinegar

Place all of the ingredients into a saucepan. Over medium heat, mix until fully combined. Cook for five minutes.

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