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
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Ingredients
- Horseradish Meatloaf
-
1 pound
ground beef
-
1
egg
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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
Directions
- Horseradish Meatloaf
-
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.
-
Add ground beef and quinoa to the bowl of pulsed ingredient and use your hands to mix until combined, not over-mixing.
-
Shape into a loaf and place on a lightly oiled broiler pan.
-
Bake in a 350F oven for about 40 minutes. Apply the glaze halfway through baking and serve the rest on the side.
- Glaze
-
Combine all ingredients in a small saucepan and heat until warmed through. Serve with the meatloaf.
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