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.

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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