Glazed Meatloaf

So yummy

So yummy

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
  • Salt/pepper

Mix everything together and taste for seasoning. Brush on once meatloaf is almost cooked then return to oven for 15 minutes to set glaze.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Food, Recipes, vegetarian and tagged , , , . Bookmark the permalink.

7 Responses to Glazed Meatloaf

  1. Wow. That glaze does look great on the meatloaf!

  2. sallybr says:

    You first got me at “glaze”. The Sriracha was almost too much to stand….
    :-)

  3. Reblogged this on idealisticrebel and commented:
    This sounds good!

  4. Eva Taylor says:

    Sriracha is definitely a favourite. Do you ever repeat a recipe?

  5. Raymund says:

    Look at that glaze, yummy!

  6. ChgoJohn says:

    That glaze does look good! Love seeing the bits of yellow pepper in the meatloaf, too.

  7. Karen says:

    Your glaze sounds terrific and is a nice change that I will have to try.

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