Meatloaf-on-a-Platter

Barbecue Glazed Meatloaf

By Sally on February 13, 2011

beef & pork, chicken & turkey, gluten-free, the daniel plan,

7 Comments

An American Classic

Meatloaf is classic American comfort food that is enjoying a revival. When I ask people whether they like meatloaf I get mixed reactions. Some people nod and smile, some scowl and make faces. So far, everyone has loved this modern version. It’s not your mother’s meatloaf.

Personal Chef Recipe

When I began to work as a personal chef, I had to expand beyond what I cooked at home to what worked for my clients. Meatloaf was on the menu, but I had not made it for many years. I wanted an updated version of what my mom made.  That’s how this recipe came to be. It’s a moist, healthy, modern meatloaf that works for dinner one night, then sandwiches the next day.

Not Your Mother’s Meatloaf

Mom’s version included the basics of ground beef, egg, ketchup, diced onion, seasonings and breadcrumbs. In my version I’ve split the meat between lean ground sirloin and ground turkey thigh and added finely diced Granny Smith apple with the onion for moisture and fiber. Sounds crazy, but it works great. You will never taste the apple.

For extra flavor, I’ve added Dijon mustard and horseradish along with the ketchup and used Japanese panko crumbs for their light texture. To top it off I use a barbecue glaze instead of ketchup.

Recipe Notes

When possible choose natural meats, organic eggs and apple, and choose ketchup that has no high fructose corn syrup. As condiments often have high sodium levels, read the labels and choose lower sodium products.

When buying panko crumbs, read the labels and skip those made with partially hydrogenated oils. I have notes below for anyone needing gluten-free options.

Mix, Shape and Bake

Simply mix all of the ingredients in a bowl and pat into a loaf shape on a foil covered rimmed baking sheet. Bake until done, glazing with your thinned barbecue sauce several times during baking to develop a gorgeous rich color and taste.

I use a homemade apple-barbecue glaze, my “secret sauce”. Use your favorite barbecue sauce, but read labels for high sugar content and bad ingredients like high fructose corn syrup, artificial colors and flavors.

This meatloaf freezes well, so make two and freeze one for another dinner.

Gluten-Free Option

I’ve used Gluten-free panko crumbs from both Kinnikinnick Foods and Jeff Nathan Creations. Use an extra egg if the mix seems dry. I also added a little extra ketchup to bring up the moisture. You will have to get a feel for the moistness. Choose gluten-free condiments as well. You can also make your own regular gluten-free breadcrumbs. Find directions here. 

Helpful Links to Complete Your Dinner

Baby green beans, you can do a simple version and skip the garnishes if desired

Perfect creamy mashed potatoes

Basic baby green beans that you can dress your own way

Baked sweet potato fries from Family Fresh Cooking

Related Recipes

7 Comments

Leave a Comment
Linda Anderson | February 14, 2011 at 7:27 pm

Hi Sally,

We are working remotely from home with a virtual office! I get to cook more so your recipes are a Godsend. Blessings to you and your family.

Sadie | February 16, 2011 at 9:31 pm

My husband made this tonight and it was delicious. I am sure we will be making this recipe for years to come. Thank you

Dr. Patrick Mahaney | February 20, 2011 at 2:30 pm

That looks so delicious and amazing! I love meatloaf, especially now that I am no longer a vegetarian!

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Fermin | August 6, 2014 at 12:15 pm

I’m curious to find out what blog platform you are using?
I’m experiencing some small security problems with my latest site and I would like
to find something more risk-free. Do you have any recommendations?

    Sally | August 6, 2014 at 2:28 pm

    Hi Fermin. I recommend building on WordPress. It’s the best platform. Unfortunately with all of the crazy hackers in the world, nothing is totally failsafe. Have a backup plan and a good host!

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