This delightful meatloaf combines the comforting flavors of classic meatloaf with a tangy and sweet apricot glaze. The juicy ground beef, aromatic garlic, and minced onion create a hearty base, while the glaze adds a delightful twist. Whether served hot out of the oven with creamy mashed potatoes or cold in a sandwich for lunch, this apricot-glazed meatloaf is sure to become a family favorite. Let’s dive into the recipe!
Ingredients for Meatloaf:
| Ingredient |
Amount |
| Ground beef |
1 ½ pounds |
| Bread crumbs |
1 cup |
| Onion (minced) |
1 small |
| Egg (beaten) |
1 large |
| Garlic (minced) |
2 cloves |
| Apricot preserves |
1 ½ tablespoons |
| Kosher salt |
1 tablespoon |
| Black pepper (freshly ground) |
1 ½ teaspoons |
Ingredients for Glaze:
| Ingredient |
Amount |
| Ketchup |
1 cup |
| Apricot preserves |
½ cup |
| Brown sugar |
¼ cup |
| Hot sauce (optional) |
2 tablespoons |
| Worcestershire sauce |
1 tablespoon |
| Apple cider vinegar |
1 tablespoon |
Instructions:
- Preheat the oven to 350°F (175°C).
- Make the meatloaf:
- Combine ground beef, bread crumbs, minced onion, beaten egg, minced garlic, apricot preserves, kosher salt, and black pepper in a large mixing bowl. Mix well until thoroughly combined.
- Transfer the mixture to a 9×5-inch loaf pan.
- Bake in the preheated oven for 45 minutes.
- Prepare the glaze:
- Mix ketchup, apricot preserves, brown sugar, hot sauce (if using), Worcestershire sauce, and apple cider vinegar together in a medium bowl.
- Remove the meatloaf from the oven and pour the glaze over the top.
- Continue cooking until no longer pink in the center, about 15 minutes longer. An instant-read thermometer inserted into the center should read at least 160°F (70°C).
- Let the meatloaf rest for 5 minutes before serving.
- Pro tip: Optionally, add a little grated Parmesan cheese to the meatloaf mixture.
- Serve with a delicious salad: Mix arugula, cherry tomatoes, and raisins, and top with an Italian vinaigrette.
