Blonde Meatloaf | chaserivers

Blonde

Ground beef & veal meatloaf with sautéed onion and garlic, seasoned with ginger, turmeric & basil with a tangy-sweet, brown sugar, mustard glaze.

Meatloaf

Ingredients

1 pound ground beef

1 pound ground veal

1/2 teaspoon baking soda

2 tablespoons milk

3 tablespoons unsalted butter

1 1/2 cups diced yellow onion

1 tablespoon freshly minced garlic

2 large eggs

1 1/2 teaspoons ground ginger

2 teaspoons dried basil

1 1/2 teaspoons onion powder

2 1/2 teaspoons dry mustard

1 tablespoon sweet paprika

1/4 teaspoon ground turmeric

1 teaspoon black pepper

1 1/2 teaspoons salt

3/4 cup plain breadcrumbs

Olive oil

Parchment paper

9"x5" loaf pan

Baking sheet

Mustard Glaze

½ cup yellow mustard

2 tablespoons Dijon mustard

1 tablespoon light soy sauce

¾ cup light brown sugar

Pinch of clove

Whisk all ingredients together in a bowl.

Directions

Add the ground beef and veal to a large mixing bowl. Mix the baking soda and milk together and evenly drizzle over the ground meat. Mix well with a wooden spoon and set aside.

Heat the butter over medium temperature in a large skillet and add the onions. Cover and cook until onions are soft and start to take on some color. Add the garlic and cook until lightly golden in color. Remove from heat and let cool.

Add the eggs to a liquid measuring cup with all of the seasonings and

whisk well. Scrape the cooled onions over the top of the meats, sprinkle over the breadcrumbs, then add the eggs with seasonings and mix well. Rub some oil all over the inside of the loaf pan and line with a sheet of parchment paper. Press the meat into the loaf pan and bake in the center of over at 350F for 1 hour. Remove from oven, lift meat loaf out and place on the baking sheet. Brush the top and sides with some of the mustard glaze and place back in the oven. Bake until center of meatloaf registers 160F. About 25-30 more minutes. Remove and serve warm with leftover glaze.