Serves 4
259 cal · 100 min
Glazed Meatloaf
Recipe GLPR40d6340072c0c0
A comforting classic meatloaf made with ground beef or turkey, aromatic sautéed vegetables, and rolled oats, topped with a tangy tomato-mustard glaze and baked until golden. Tender, moist, and perfect for a family dinner.
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Ingredients
1 teaspoon vegetable oil
1 medium onion, finely chopped
1/2 green bell pepper, cored and diced
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 cup water
2 tablespoons tomato paste
1 tablespoon yellow mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound ground beef or ground turkey
1 large egg
1/2 cup rolled oats
1 teaspoon tomato paste (for glaze)
1 teaspoon yellow mustard (for glaze)
Directions
Preheat your oven to 325°F. Lightly oil a baking sheet with a small amount of vegetable oil or cooking spray and set aside.
Heat the vegetable oil in a large skillet over medium heat. Once the oil shimmers, add the chopped onion, diced bell pepper, and minced garlic.
Cook the vegetables for about 10 minutes, stirring occasionally, until they become soft and begin to turn golden brown. Sprinkle the dried thyme over the vegetables and stir well.
Add the water and 2 tablespoons of tomato paste to the skillet, stirring until the paste is fully incorporated and the mixture is smooth.
Reduce the heat to medium-low and simmer for about 10 minutes until the onion is completely tender and most of the liquid has been absorbed.
Remove the skillet from the heat and let the vegetable mixture cool for several minutes until it is cool enough to handle.
Stir the 1 tablespoon yellow mustard, salt, and black pepper into the cooled vegetable mixture until evenly distributed.
In a large mixing bowl, combine the ground beef, egg, and 1/2 cup of rolled oats. Gently mix these ingredients by hand until just combined, being careful not to overmix.
Add the cooled vegetable mixture to the meat mixture and gently fold it in by hand until all ingredients are evenly distributed throughout. Do not overwork the mixture, as this can result in a dense meatloaf.
Shape the meat mixture into a loaf approximately 8 inches long and 4 inches wide. Place it on the prepared baking sheet.
In a small bowl, combine 1 teaspoon tomato paste and 1 teaspoon yellow mustard, stirring until smooth to create the glaze.
Spread the glaze evenly over the top of the meatloaf and sprinkle the remaining rolled oats over the top.
Place the meatloaf in the preheated oven and bake for about 1 hour, until the exterior is deep brown and the internal temperature reaches 160°F when measured with a meat thermometer in the thickest part.
Remove the meatloaf from the oven and let it rest for a few minutes before serving. Serve warm, or cover and refrigerate for up to 2 days and reheat as desired.
