Spicy Ketchup-Glazed Meatloaf

BY WOMAN'S DAY KITCHEN

 Apr 18, 2018

RAYMOND HORN

Go classic with The Chew co-host Carla Hall's family-friendly recipe. “My mother isn’t a great cook, but she does meatloaf really well. It’s what brings me home. Now I make it for my family, and they can definitely feel the love," she says. "I use raw vegetables in mine, so it’s really moist—the trick is to chop them quickly in a food processor. No crying while you cut the onions!”

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YIELDS: 6 servings

TOTAL TIME: 1 hour 15 mins

INGREDIENTS

GLAZE

3/4 c. ketchup

2 tsp. prepared horseradish

1 tsp. ground cumin

1/2 tsp. Worcestershire sauce

Pinch cayenne pepper

Kosher salt

Pepper

MEATLOAF

1/4 c. milk

2 large eggs, beaten

1 tbsp. Worcestershire sauce

1/2 c. quick-cooking oats

2 tsp. ground cumin

1/2 tsp. dried thyme

1/4 tsp. cayenne pepper

Kosher salt

Pepper

1 small onion, cut into large pieces

1 celery stalk, cut into large pieces

1 carrot, cut into large pieces

2 lb. ground beef (80 percent lean)

2 cloves garlic, finely chopped

1/4 c. flat-leaf parsley, very finely chopped

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DIRECTIONS

MAKE GLAZE

1. In a small bowl, combine ketchup, horseradish, cumin, Worcestershire, cayenne, ½ tsp salt, and ¼ tsp pepper; set aside.

MAKE MEATLOAF

1. Heat oven to 425°F. Line a rimmed baking sheet with nonstick foil. In a large bowl, whisk together milk, eggs, and Worcestershire; stir in oats, then cumin, thyme, cayenne, 3/4 teaspoon salt, and 1/4 teaspoon pepper; let stand 5 minutes. 
2. Meanwhile, in a food processor, finely chop onion, celery, and carrot. Add to the bowl with oats along with beef, garlic, and parsley and mix to combine until everything is evenly distributed. 
3. Transfer to the prepared pan and shape into a 12 x 4-inch loaf. Roast 15 minutes. Brush with a thin layer of spicy ketchup (about 2 tablespoons) and roast 10 minutes. Brush with 1/4 cup spicy ketchup; reduce oven to 375°F and roast until the internal temperature registers 150°F, 25 to 30 minutes. Brush 2 tablespoon spicy ketchup on top and let rest 5 minutes before slicing. Serve with remaining ketchup on the side.

PER SERVING 385 CALORIES, 20 G FAT (7.5 G SATURATED), 31 G PROTEIN, 625 MG SODIUM, 19 G CARB, 2 G FIBER