Horseradish Meatloaf

March 12, 2010
Author Notes

Growing up, meatloaf had a weekly appearance at our family dinner table. My mom's version was studded with yellow onion, garlic, an egg, breadcrumbs, salt/pepper, and painted with a simple ketchup glaze. At a family dinner last night, I updated a classic by jazzing up the meatloaf with a dose of horseradish, fresh herbs, Dijon mustard, and a savory/sweet ketchup glaze. It was a hit. —testkitchenette

  • Serves 6
  • Horseradish Meatloaf
  • 1 pound ground beef
  • 1 egg
  • 1 red onion, chopped
  • 2 garlic cloves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon sour cream
  • 1-2 tablespoons horseradish
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • 1 1/2 cups cooked quinoa
  • Glaze
  • 1/2 cup ketchup
  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
In This Recipe
  1. Horseradish Meatloaf
  2. In a food processor combine the egg, red onion, garlic, salt, pepper, sour cream, horseradish, Worcestershire sauce, and Dijon mustard and pulse to combine and pour into a large bowl.
  3. Add ground beef and quinoa to the bowl of pulsed ingredient and use your hands to mix until combined, not over-mixing.
  4. Shape into a loaf and place on a lightly oiled broiler pan.
  5. Bake in a 350F oven for about 40 minutes. Apply the glaze halfway through baking and serve the rest on the side.
  1. Glaze
  2. Combine all ingredients in a small saucepan and heat until warmed through. Serve with the meatloaf.

See Reviews

See what other Food52ers are saying.

  • AntoniaJames
  • testkitchenette