Last week, we posted the video of Dave demonstrating how to make his favorite version of Glazed Meatloaf. However, here is his written out recipe so that you can easily try it at home!

If you ask Dave about this recipe, he will tell you that he “Love. Love. Loves!” this one! He says it comes out very light and with the perfect flavor every time. Give it a try for your next comfort food kick and let us know how it turned out!

Have any tips on how you make your meatloaf special? Let us know in the comments!

Dave’s Glazed Meatloaf

Ingredients:

Meatloaf

2 lbs Meatloaf Combo-Pack (Beef, Pork, Veal)
1 T Unsalted butter
1 Medium Onion, chopped fine (about 1 cup)
1 Med celery rib, chopped fine (about ½ cup)
1 Clove garlic, minced or pressed (about 1t)
2 t minced fresh thyme leaves
1 t paprika
¼ C Tomato juice (we use Spicy V-8)
½ C Low-sodium Chicken Broth
2 Large eggs
1 T Soy sauce
1 t Dijon mustard
2/3 C Crushed saltine crackers
2 T Minced fresh parsley leaves
¾ t Salt
½ t Ground black pepper

Glaze

½ C Ketchup
1 t Hot pepper sauce
½ t ground coriander
¼ C Apple cider vinegar
3 T Packed light brown sugar

Directions:

1. Adjust oven rack to the middle position; heat oven to 375 degrees. Prepare baking sheet (recipe recommends putting a metal cooling rack on a baking sheet and covering with aluminum foil then poking holes in the foil so the meet does not sit in the oil that comes out of the meat while cooking – this is optional).

2. Heat butter in 10-inch skillet over medium-high heat until foaming; add onion and celery and cook, stirring occasionally, until beginning to brown, 6 – 8 minutes. Add garlic, thyme, and paprika and cook, stirring until fragrant, about 1 minute. Reduce heat to low and add tomato juice. Cook, stirring to scrape up browned bits from pan, until thickened, about 1 minute. Transfer mixture to small bowl and set aside to cool.

3. Whisk broth and eggs in large bowl until combined. Stir in soy sauce, mustard, saltines, parsley, salt, pepper, and onion mixture. Add combined meat; mix gently with hands until thoroughly combined, about 1 minute. Transfer meat to prepared baking sheet and shape into a 10” by 6” oval about 2 inches high. Smooth top and edges of the loaf, leaving a slight well in the top for the glaze.

4. Combine ingredients for glaze in small saucepan; bring to simmer over medium heat and cook, stirring, until thick and syrupy, about 5 minutes. Spread the glaze evenly over the meatloaf and place into the oven to bake.

5. Bake until an instant-read thermometer inserted into the center reads 135 to 140 degrees; about 40 minutes. If the glaze looks runny and not fully cooked, I place under the broiler for until bubbly; about 2 minutes.

6. Remove from oven and let cool/rest about 10 to 15 minutes before slicing.