Barbecue Glazed Meatloaf


Serves: 4


½ pound (228 grams) ground lean sirloin
½ pound (228 grams) ground turkey thigh
2/3 cup finely diced onion (about half of a medium onion or 3-4 ounces)
1 1/3 cups Japanese panko crumbs (option for gluten-free, note below)
2/3 cup skinned, finely diced Granny Smith apple
1 egg
1 tablespoon Dijon mustard
1 tablespoon prepared horseradish
2 large garlic cloves, finely minced
1 1/2 teaspoons finely chopped fresh rosemary
1/3 cup ketchup
1 teaspoon kosher salt
½ teaspoon back pepper
Glaze – 2/3 cup of your favorite barbecue sauce, thinned with a little water
Special Equipment
rimmed baking sheet
digital thermometer (I use a Thermapen)
pastry or basting brush.


Cover a rimmed baking sheet with heavy foil and spray with non-stick spray. Pre-heat oven to 350 degrees (177 Celsius).
In a small bowl, thin barbecue sauce with a little water to a glaze like consistency. Set aside.

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