Cranberry Glazed Meatloaf
This Cranberry-Glazed Meatloaf is unbelievably tasty, has all the awesome Thanksgiving flavors, is perfect for two to four people and you can have it on the table in about an hour.
- For The Meatloaf: ·
- Ground Beef · 1 1/2 pound
- Herbie's Bill's Steak Rub · 2 tablespoons
- Worcestershire Sauce · 1 tablespoon
- Diamond Crystal Salt · 2 teaspoons
- Scallions, minced · 4
- Panko Breadcrumbs · 1 cup
- 1 1/2 cup Whole Milk ·
- Eggs · 2
- Herbie's Turkey Stuffing Spice · 2 tablespoons
- For The Glaze: ·
- Cranberries- Fresh or frozen · 8 ounces
- Williamson Wines Tantalize Melange · 1 cup
- Maple Syrup · 1/2 cup
- Herbie's Apple Pie Spice · 1 teaspoon
- For The Sauce: ·
- Beef Stock · 1/2 cup
In a saucepan over medium heat combine the glaze ingredients and simmer until cranberries burst and the liquid reduces by half. Blend using a blender or hand blender until smooth. Set aside.
In a small bowl mix the breadcrumbs and milk.
In a large bowl add the ground beef, Worcestershire sauce, salt, Bills Steak Rub, Turkey Stuffing Herb blend, eggs, scallions and the breadcrumb and milk mixture. use your hands to thoroughly mix all the ingredients, but be careful not to over mix, otherwise the meatloaf can become tough.
Preheat oven to 375 degrees
Grease a parchment lined sheet pan and shape the meatloaf in an even oblong loaf. Cover liberally with the cranberry glaze, setting a cup aside.
Cook for 45 minutes or until a thermometer registers 145 degrees in the center. Let rest 15 minutes *If you cut into the meatloaf without letting it rest, it will be dry!
To serve: Whisk the reserved cranberry sauce with the 1/2 cup of beef stock and drizzle over the slices of meatloaf.