Tantalizingly Tangy Meatloaf

 Perhaps it’s because I have such a fondness for cheeseburgers (dare I mention that it is my favorite food?), that I also have a fondness for meatloaf.  There is something so wonderfully comforting about both the making and eating that I am continually on the quest for new recipes.  For something seemingly so simple, there are a lot of variations.  The one I tried today contained an ingredient that I have to admit I’ve never used in meatloaf before, pineapple, but the results were delicious.  The meatloaf was moist and flavorful, and not overly seasoned to allow the sweet and tangy glaze to act as the perfect complement.  I scooped up what fell into the pan to use atop the meat like a relish.  Succulent!

Tantalizingly Tangy Meatloaf

Based on a recipe from allrecipes.com

1 pound ground chuck

1/2 cup dry bread crumbs

1 large egg

Garlic powder to taste

1 dash Worcestershire sauce

1/3 cup ketchup

1/4 cup packed brown sugar

1 small can crushed pineapple

Directions

Preheat oven to 350° F.  In a large bowl, combine the ground beef, bread crumbs, egg, garlic powder and Worcestershire sauce. Mix well, and pat into a 9x5 inch loaf pan.  Bake in the preheated oven for 30 minutes.  (You’re not finished, stick with me here.)

Meanwhile, in a small sauce pan, stir together the ketchup, brown sugar and pineapple. Cook over medium heat until a lot of the liquid has evaporated.* Pour glaze over the partially baked meatloaf and bake an additional 30 minutes.

Remove from pan to a cutting board using a spatula (or two).  Allow to “rest” for 5-7 minutes before slicing.

*The original recipe called for pineapple preserves. I found them to be quite elusive, so chose to make it this way instead.  Essentially you want a thick-ish glaze for the meatloaf, so you can cook it down until it becomes a consistency that suits you.

This post is linked to:

On the Menu Monday

Totally Tasty Tuesdays

Foodie Friday

Foodie Friday at Simple Living

Sunday's Best Party

 For more wonderful meatloaf recipes, check out this book: