This glaze will work well for almost any meatloaf creation. The one pictured above was 1/2 veal and 1/2 venison with yellow peppers and breadcrumbs to bind it along with a bunch of other spices and such.
The nice thing about this glaze is it is lighter than the standard heavy tomato based types, but sweeter than a brown gravy or pan reduction sauce. It is also really easy to make and would work well for baked chicken or pork. This makes enough to cover about 2 1/2-3 lbs worth of meatloaf.
Sorghum Mustard Glaze
- 2 tbsp sorghum
- 1 tbsp dijon mustard
- 2-3 dashes sriracha sauce
- 1 tbsp apple cider vinegar
- 1 tbsp fresh rosemary chopped fine
Mix everything together and taste for seasoning. Brush on once meatloaf is almost cooked then return to oven for 15 minutes to set glaze.