We went all out this month. Between the never ending heat that calls for less time in the kitchen and the pull to eat some comfort food meatloaf seemed like a perfect choice. Filled with fresh seasonal veggies and topped with our small-batch seasonal jam glaze this recipe is a winner!
1 lb. ground beef
1 lb. ground pork
1 C onion chopped
1/3 C peppers chopped
1/3 C carrots chopped
2 garlic cloves chopped
1/2 tsp salt
1/4 tsp black pepper
1 tsp grapeseed oil
1 1/4 C bread crumbs
1 tsp Italian spices
2 T green onion chopped
1/4 C Apricot Wine Vanilla Bean Jam
1 tsp. grated ginger
1 tsp apple cider vinegar
In a sauce pan over medium to high heat, heat grapeseed oil add salt, pepper, onions, peppers, carrots, and garlic. Cook until softened then remove from heat and let rest for 20 minutes to cool.
Heat oven to 375 degrees. In a large bowl place vegetables and mix with breadcrumbs, egg, Italian spices and green onions. Add the beef and pork to bowl and gently mix to incorporate.
Line a loaf pan with parchment. Add the meat mixture and bake for 40 minutes.
In a small bowl mix together jam, ginger and apple cider vinegar. Pour over top of the meatloaf and return to the oven for 20 minutes. Remove from oven and let rest for 10 minuets.
You can add 1/3 cup more of veggies if you like and use a food processor on pulse to make quick work of the prep.
I like the flavors of the beef and pork combined but you can use one, both or even ground turkey.
Make sure you season the veggies and meat or it will be incredibly bland.
Letting the meatloaf rest for 10 minutes helps to make sure it will not fall apart when you cut it.