Name: Meatloaf with Tart Cherry Apple and Rosemary Glaze
Ingredients: Nonstick spray; 2 tablespoons canola oil; 1 large red onion, finely diced; 2 large eggs; 4 cloves garlic, chopped to a paste; Salt and pepper; 2 teaspoons ground cumin; 1 pound ground chuck (80/20); 1 pound ground pork (80/20); 1/4 cup chopped fresh cilantro; 1 bottle c

Meatloaf with Tart Cherry Apple and Rosemary Glaze

31 May, 2023

Posted by: clare o'donnell

Meatloaf with Tart Cherry Apple and Rosemary Glaze

Rated 5.0 stars by 1 users

Ingredients

Nonstick spray
2 tablespoons canola oil
1 large red onion, finely diced
2 large eggs
4 cloves garlic, chopped to a paste
Salt and pepper
2 teaspoons ground cumin
1 pound ground chuck (80/20)
1 pound ground pork (80/20)
1/4 cup chopped fresh cilantro
1 bottle c

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Directions

Preheat the oven to 375°F.
Line a baking sheet with parchment paper and spray lightly with nonstick spray.
Heat the oil in a large saucepan over high heat.
Add onions and cook until soft, about 4 minutes.
Add the garlic and cook for 1 minute.
Add the cumin and cook 1 minute longer.
Remove from the heat and let cool slightly.
Whisk eggs with a splash of water in a large bowl.
Sprinkle ground chuck and ground pork with salt and pepper; add to mixing bowl with eggs.
Add cooled onion mixture and cilantro to mixing bowl.
Mix everything in bowl until well combined.
Transfer the meat to the baking sheet and form into an oval loaf about 6 by 12 inches. Bake 45 minutes.
Remove from oven and brush with a liberal amount of Tart Cherry Apple and Rosemary Glaze.
Continue baking until the meatloaf reaches an internal temperature of 160°F, about 15 minutes longer, brushing on additional glaze as desired. Pour extra sauce on top before serving.