1. Meat Loaf: Heat oil over medium-high heat in a skillet. Cook onion, garlic and carrot, stirring for 5 minutes or until softened. Set aside. 2. Beat egg and milk together with a fork in a large bowl; blend in bread, mustard, Worcestershire, salt and pepper. Mix in ground beef and reserved onion, garlic and carrot (don't over-mix). Set aside. 3. Pepper Jelly Glaze: Combine red pepper jelly, apple sauce (if using), ketchup and Worcestershire sauce in a microwaveable bowl. Microwave on high for 1 to 2 minutes or until bubbling, stirring once. (NOTE: To cook on the stove-top, combine in a small saucepan and bring to a boil over medium heat; boil, stirring, for 1 minute.) Set aside ⅓ cup (75 mL). Let cool. 4. Preheat oven to 350°F. Form ground beef mixture into a loaf shape (about 9 inches/23 cm long by 5 inches/12 cm wide) on lightly oiled foil or parchment paper-lined rimmed baking sheet or large oven-safe casserole OR place in foil-lined 9 x 5-inch (2 L) loaf pan. (NOTE: By cooking the loaf free-form on a baking sheet there is more crust formed than if baked in a loaf pan.) 5. Top with the reserved ⅓ cup (75 mL) Pepper Jelly Glaze. Cook in the 350°F oven for 55 to 70 minutes until digital instant-read thermometer inserted into centre of loaf reads 160°F (71°C). (If baked in loaf pan, using foil, lift meat loaf from pan, draining off any fat.) Tent with foil and let stand 10 minutes. Cut into slices and serve with remaining Pepper Jelly Glaze.

Classic Baked Meat Loaf with Pepper Jelly Glaze

Ingredients

Directions

How to Cook It