Classic Baked Beef Meat Loaf with Pepper Jelly Glaze

When it comes to comfort food, meat loaf is the perfect definition! It doesn't have to be fussy, but can take on some interesting twists with just a few embellishments. Adding finely shredded carrot and milk-soaked fresh bread crumbs to the meat loaf mix before cooking helps keep meat loaf moist and tender.

Yields6 ServingsDifficultyBeginnerPrep Time20 minsCook Time1 hrTotal Time1 hr 20 mins
Ingredients
Meat Loaf
 2 tsp (10 mL) vegetable oil
 1 onion, diced
 2 cloves garlic, minced
 1 carrot, shredded
 1 egg
 ½ cup (125 mL) milk
 2 slices bread, finely chopped
 1 tbsp (15 mL) EACH Dijon mustard and Worcestershire sauce
 ½ tsp (2 mL) salt
 ¼ tsp (1 mL) pepper
 1½ lb (750 g) Lean Ground Beef
Pepper Jelly Glaze
 ½ cup (125 mL) red pepper jelly
 ¼ cup (60 mL) unsweetened apple sauce (optional)
 2 tbsp (30 mL) ketchup
 1 tbsp (15 mL) Worcestershire sauce
Method
1

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.

Tip
2

Ground beef is 100% beef with no additives, fillers or colours.

Nutrition
3

Per 1 cooked portion: about 290 Calories, 21g Protein, 13g Fat, 22g Carbohydrate, 470mg Sodium
Excellent Source of: Niacin, Vitamin B12, Zinc, Selenium
Good Source of: Iron, Riboflavin, Vitamin B6, Choline, Pantothenate, Phosphorus
Source of: Potassium, Calcium, Vitamin C, Thiamine, Folate, Magnesium
4.5g Saturated Fat, 0.4g Trans Fat, 1g Polyunsaturated Fat, 6g Monounsaturated Fat
Shopping List
4

1 onion
Garlic
Carrot
Bread (2 slices)
1½ lb (750 g) Lean Ground Beef
Vegetable oil
Dijon mustard
Worcestershire sauce
Ketchup
Salt
Pepper
Red pepper jelly
Unsweetened apple sauce (optional)
1 egg
Milk

Ingredients

Ingredients
Meat Loaf
 2 tsp (10 mL) vegetable oil
 1 onion, diced
 2 cloves garlic, minced
 1 carrot, shredded
 1 egg
 ½ cup (125 mL) milk
 2 slices bread, finely chopped
 1 tbsp (15 mL) EACH Dijon mustard and Worcestershire sauce
 ½ tsp (2 mL) salt
 ¼ tsp (1 mL) pepper
 1½ lb (750 g) Lean Ground Beef
Pepper Jelly Glaze
 ½ cup (125 mL) red pepper jelly
 ¼ cup (60 mL) unsweetened apple sauce (optional)
 2 tbsp (30 mL) ketchup
 1 tbsp (15 mL) Worcestershire sauce

Directions

Method
1

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.

Tip
2

Ground beef is 100% beef with no additives, fillers or colours.

Nutrition
3

Per 1 cooked portion: about 290 Calories, 21g Protein, 13g Fat, 22g Carbohydrate, 470mg Sodium
Excellent Source of: Niacin, Vitamin B12, Zinc, Selenium
Good Source of: Iron, Riboflavin, Vitamin B6, Choline, Pantothenate, Phosphorus
Source of: Potassium, Calcium, Vitamin C, Thiamine, Folate, Magnesium
4.5g Saturated Fat, 0.4g Trans Fat, 1g Polyunsaturated Fat, 6g Monounsaturated Fat
Shopping List
4

1 onion
Garlic
Carrot
Bread (2 slices)
1½ lb (750 g) Lean Ground Beef
Vegetable oil
Dijon mustard
Worcestershire sauce
Ketchup
Salt
Pepper
Red pepper jelly
Unsweetened apple sauce (optional)
1 egg
Milk

Classic Baked Beef Meat Loaf with Pepper Jelly Glaze