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Barbecue Glaze:
3 tbsp barbecue sauce
1 tsp Dijon mustard
1 tsp brown sugar
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.
Combine the barbecue sauce, Dijon mustard, and brown sugar together until mixed thoroughly. Set aside.
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!!
See more at http://fortheloveofcooking-recipes.blogspot.com/search?updated-max=2011-09-28T16%3A21%3A00-07%3A00
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1st Keep
 dani00
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CoopNL
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Comments
Carrots and milk seem out of place in meatloaf
The milk is just used to moisten the breadcrumb mixture. You don't really taste the carrots, but they add a bit of texture and some healthiness to the dish. I made this last night and it was okay, not my favorite but my husband liked it.