Beef: Honey Mustard Meatloaf
Source of Recipe
unknown
List of Ingredients
3 pound lean ground beef
2/3 cups dry breadcrumbs
4 eggs
1 cup chopped onion
2 teaspoons basil leaves
1-teaspoon salt
1-teaspoon pepper
3 tablespoons scallions, chopped
4 tablespoons Dijon style mustard, divided
4 tablespoons honey, divided
Recipe
1. In a large mixing bowl, mix the ground beef, breadcrumbs, eggs, onion, and seasonings. Mix completely. I use my stand mixer to do this, makes it easy and quick.
2. Add 4 tablespoons of Dijon mustard and 4-tablespoon honey, mix well.
3. Shape into 2 loaves. Place in pans, cover with foil and freeze.
Note: For my family (2 adults, 1 preschool child and 1 toddler) I get 5 small meatloaves out of this. I have some small casserole dishes with plastic freezer covers and that�s what I freeze my meatloaves in.
On serving day:
1. Thaw the meatloaf in the refrigerator for 36 to 48 hours.
2. Combine 2 tablespoons Dijon style mustard and 2 tablespoons honey in small bowl.
3. Bake the thawed meatloaf uncovered for 30 minutes in a 350-degree oven.
4. Brush with the honey mustard glaze.
5. Bake for an additional 20 minutes.
Cooking from a frozen state:
While it is best to thaw this and cook, my reality is that I often forget to pull the meal out the day before or it does not thaw completely before it needs to cook. You can cook this frozen if it is in a freezer to oven safe pan. I�ll cover the dish with foil and bake it for about 50 minutes, then add the glaze and bake uncovered for an additional 20 minutes.
The first time I made this, I didn�t read my instruction and tossed everything into the mixer at once, including the full amounts of Dijon mustard and honey. I was a little worried that I had ruined the meatloaf but it was delicious. Adding all the honey and mustard in did not change the texture or taste when it was frozen.
I usually serve this with mashed potatoes a salad and a vegetable.
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