Mustard Butter-Glazed Beef Meatloaf
This recipe truly celebrates the Canadian Prairies. It incorporates mustard seeds, which are primarily grown in Alberta, and lentils, which are produced in Saskatchewan.
YIELDS
4
TO
5
Ingredients
Mustard and Brown Sugar Glaze
- 1/4 cup yellow mustard
- 1/4 cup brown sugar
- 2 tablespoons butter
Meatloaf
- 2 tablespoons canola oil
- 2 yellow onions, halved and thinly sliced
- 2 garlic cloves, roughly chopped
- 2 tablespoons tomato paste
- 1 tablespoon honey
- 2 tablespoons barbecue sauce
- 3/4 cup and 1 tablespoon dry red lentils, pureed to a coarse texture comparable to cornmeal
- 1 kg lean ground chuck
- 2 eggs
- 1 tablespoon grainy dijon mustard
- 1 teaspoon salt
Directions
Mustard and Brown Sugar Glaze
- Combine mustard, sugar and butter in a small pot. Cook on medium heat until sugar has dissolved, the butter has melted, and the glaze has a smooth consistency, about three to four minutes.
- Remove from heat and let cool.
Meatloaf
- Preheat the oven to 375℉.
- Heat canola oil in a medium pan on medium-high heat. Once hot, add onions and garlic and cook until translucent, about three minutes.
- Add tomato paste, honey and barbecue sauce, stir to combine and cook for two more minutes.
- Remove from heat, let cool slightly. Transfer to a blender and puree until smooth.
- Place onion puree, dry red lentils, ground chuck, eggs, mustard and salt in a large mixing bowl. Mix well (hands do it best!) until everything is incorporated.
- Transfer to a parchment-lined nine-inch by five-inch loaf pan and place in the oven.
- Bake meatloaf for 45 minutes, brushing the top with glaze at the 15 and 30-minute mark.
- After 45 minutes, brush meatloaf with glaze again, increase oven temperature to 400℉ and cook for 15 minutes.
- Remove from the oven and let cool slightly before slicing and serving. Slice, serve and enjoy!
