DeLena's Favorite Meatloaf with Sorghum Glaze

Susan Feliciano

By
@frenchtutor

My daughter asked me to post this recipe in its entirety so she could make it. It uses my mother's meatloaf recipe, tweaked by me, and a tomato-glaze topping that I developed using one of my favorite sweeteners, sorghum. You could substitute maple syrup or a honey & molasses blend if you can't find sorghum. But do look for sorghum, perhaps at your farmer's market or local stores. It's worth it!


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Comments:

Serves:

6

Prep:

10 Min

Cook:

55 Min

Method:

Bake

Ingredients

MEATLOAF

1 lb
lean ground beef (round or sirloin)
1 lb
ground pork (lean, 10% fat)
2
eggs
3/4 c
fresh bread crumbs
1 pkg
lipton onion soup mix
1/4 c
ketchup
1/3 c
buttermilk (or evaporated milk)
1 tsp
ground black pepper

GLAZE

8 oz
tomato sauce
1/4 c
sorghum
2 Tbsp
soy sauce
2 Tbsp
worcestershire sauce

Directions Step-By-Step

1
Preheat oven to 350°F.
MEATLOAF:
Break up ground meats into a large mixing bowl. Add all of meatloaf ingredients and blend on low speed with mixer (I use the paddle on my KitchenAid stand mixer). Blend just until everything is well-combined. You can also combine by hand if you wish.
2
Press meatloaf mixture into a 9 x 9" square baking dish. This creates a lot of surface area for the glaze. Bake for 35 minutes, then spread the glaze on top and bake another 20 minutes.
NOTE: because the 9x9" pan does not drain, any fat from your meat tends to gather at the bottom. A neat trick for disposing of this fat is:
Place one 9-10" flour tortilla on the bottom of the pan before putting in the meatloaf. The tortilla will absorb the extra fat and can be discarded once cooked if desired.
3
GLAZE:
Stir together the glaze ingredients until well combined. Spread on top of meatloaf after 35 minutes of baking, then bake another 20 minutes. Allow to cool about 5 minutes before slicing.

About this Recipe

Course/Dish: Beef, Gravies, Pork, Meatloafs
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #sorghum