No, I did not misspell savoury in the recipe title. It is the French spelling of the word and one I hold dear to my heart since I used it in the title of my catering business, the Savoury Spoon. I feel like the French spelling let’s you drag the word out a bit more for dramatic effect and this meatloaf recipe definitely deserves some dramatic attention.
So many people have negative responses when you mention meatloaf. I don’t understand it. They must have been subjected to some bad meatloaf in their lifetime. It’s meat, spices and sauce people! How can that be bad? I do not prefer my meatloaf with chunks of anything though. No green peppers and I grate my onions so I have the taste but not the chunks. Say no to chunky meatloaf and try this scrumptious recipe.
I think the star in this recipe is the glaze. It’s almost like a homemade bbq sauce with a kick to it. This meatloaf cannot be labeled as bland or boring. Give it a try and let me know what you think.
- 1 tablespoon olive oil
- 1 small yellow onion, grated
- Kosher salt and pepper
- 3 cloves garlic, minced
- 1/2 cup half and half
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce
- 2 large eggs
- 2 pounds ground beef
- 1 cup panko or bread crumbs
- 1/3 cup fresh parsley, minced
- 1/2 cup barbecue sauce
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
- 2 tablespoons hot sauce
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper.
- Heat a skillet over medium heat, add the oil and saute the onions until translucent, 3-5 minutes.
- Season with salt, add the garlic and saute for 1-2 minutes without letting the garlic brown.
- Set aside to cool.
- In a large bowl, whisk together the milk, mustard, Worcestershire, hot sauce and eggs until well blended.
- Season with salt and pepper.
- Add the beef along with the panko or bread crumbs, parsley and onion-garlic mixture.
- Use your hands to mix until everything is evenly combined.
- Place the meat mixture on the prepared baking sheet and use your hands to form into a loaf shape.
- Slather the glaze all over the meatloaf.
- Bake, basting with the glaze once halfway through, for about 1 hour.
- Let rest for 20 minutes before serving.
- In a small bowl, combine the barbecue sauce, brown sugar, apple cider vinegar and hot sauce.