Classic Meat Loaf with Pepper Jelly Glaze: Step-by-Step Lesson

Get Ready

Start with 1½ lb (750 g) Canadian Lean or Extra Lean Ground Beef.

For discerning palates try flavourful Ground Sirloin, Ground Chuck or Ground Round. If you love Sirloin Steak, you're going to love Sirloin Meat Loaf!

Seasoning

Shred 1 EACH onion and carrot on a box grater. Mince 2 cloves garlic. Heat 2 tsp (10 mL) vegetable oil in skillet over medium-high heat; cook vegetables for 5 minutes or until softened. Set aside.

Cook's Notes:
Grating the onion (instead of chopping it) helps it cook through instead of staying raw-tasting and crunchy.

You can substitute shredded zucchini or fresh mushrooms for carrot if you like.

Seasoning & Mixing

Lightly beat 1 egg with a fork, stirring in 1 tbsp (15 mL) EACH Dijon mustard and Worcestershire sauce, ½ tsp (2 mL) salt and ¼ tsp (1 mL) pepper. Gradually blend in ½ cup (125 mL) milk together. Pour over 2 slices of bread (finely chopped).

Mix together with 1½ lb (750 g) Canadian Lean or Extra Lean Ground Beef and onion mixture (don't overmix).

Cook's Notes:
Mix very gently to avoid making tough dry meat loaf.

Bread crumbs, egg and milk enhance flavour and tenderness too.

Using fresh bread crumbs instead of dried makes meat loaf more moist and tender.

Taking Shape

Form into a loaf shape (about 9 inches/23 cm long by 5 inches/12 cm wide) on foil or parchment paper lined rimmed baking sheet or large oven-safe casserole. OR pack into foil-lined 9 x 5-inch (2 L) loaf pan.

Cook's Notes:
By cooking the loaf free-form on a baking sheet there is more nice crust formed than if baked in a loaf pan.

Lining baking sheet with foil or parchment makes clean up a snap.

Top It

Top with ⅓ cup (75 mL) Pepper Jelly Glaze (reserving the rest for serving with cooked loaf).

To make Glaze: Combine ½ cup (125 mL) hot or sweet pepper jelly, ¼ cup (50 mL) apple sauce (optional), 2 tbsp (30 mL) ketchup and 1 tbsp (15 mL) Worcestershire sauce in microwaveable bowl. Microwave on HIGH (100%) for 1 to 2 minutes or until bubbling, stirring once.

Easy Bake

Cook in 350°F (180°C) oven for 55 to 60 minutes or until digital rapid-read thermometer inserted into centre reads at least 160°F (71°C).

If using a loaf pan to bake, using foil to lift meat loaf from pan, draining off any fat. Tent with foil for 10 minutes. Cut into slices and serve with remaining Pepper Jelly Glaze.

Cook's Notes:
You can use a oven-safe meat thermometer instead of a rapid-read if you want – insert oven-safe thermometer into centre of meat loaf before cooking.

Let meat loaf stand before slicing to let juices redistribute.