Meatloaf with Barbecue Glaze

I am trying to make soft foods for my daughter who just got braces and has a tender mouth. I decided to try this recipe for meatloaf I found in the October 2011 issue of Cuisine at Home. I adapted it a bit by only using beef instead of a beef/pork combination. The meatloaf was quite simple to make and made the entire house smell mouth watering good while it was baking. It turned out so moist and really flavorful. My husband and I loved this meatloaf and our kids did too. I served this dish with the Smashed Red Potatoes and they paired perfectly together.

Meatloaf with Barbecue Glaze:

Adapted recipe and photos by For the Love of Cooking.net

Original recipe by Cuisine at Home - October 2011

Barbecue Glaze:

• 3 tbsp barbecue sauce
• 1 tsp Dijon mustard
• 1 tsp brown sugar

Combine the barbecue sauce, Dijon mustard, and brown sugar together until mixed thoroughly. Set aside.

Meatloaf:

• 2 tbsp milk
• 1 egg
• 1/3 cup of seasoned croutons, crushed
• 1/2 cup of sweet yellow onion, minced finely
• 2 cloves of garlic, minced
• 2 tbsp carrot, minced finely
• 2 tbsp celery, minced finely
• 2 tbsp fresh parsley, minced
• 1 lb of lean ground beef
• 2 tbsp barbecue sauce
• 1 1/2 tsp Dijon mustard
• 1 1/2 tsp Worcestershire sauce
• Sea salt and freshly cracked pepper, to taste

Preheat the oven to 400 degrees. Line a baking sheet with tin foil then top with a wire rack.

Whisk together the milk and egg in a small bowl; add the crushed croutons and set aside.

Mince the onion, garlic, carrot, celery, and parsley together in a food processor. Combine the crouton mixture, onion mixture, and ground beef together with the barbecue sauce, Dijon mustard, Worcestershire sauce, and sea salt and freshly cracked pepper, to taste; mix gently with just your fingertips together in a large bowl. Form the mixture into two loaves; place on prepared rack and bake for 15 minutes.

Brush the glaze on the loaves after cooking for 15 minutes then continue to cook for an additional 20 minutes or until a meat thermometer reads 160 degrees.

Let the two loaves rest for 10 minutes prior to slicing and serving. Enjoy!!

Click here for a printable version of this recipe - For the Love of Cooking.net