I know everyone says their mum’s meatloaf is the best and I agree — my mum’s recipe is the best! This apricot meatloaf has been one of my favorites since my childhood. While I love it served fresh and hot, a good next-day meatloaf sandwich is also a comfort food. I serve it with a nice arugula salad with cherry tomatoes, raisins, chopped walnuts, and vinaigrette dressing. Or for a Southern flare, serve with garlic-smashed potatoes and freshly steamed snap green beans. Just yummy deliciousness — Mum is always right!
Preparation Details
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 6
Ingredients
- 1 ½ pounds ground beef
- 1 cup bread crumbs
- 1 small onion, minced
- 1 large egg, beaten
- 2 cloves garlic, minced
- 1 ½ tablespoons apricot preserves
- 1 tablespoon kosher salt
- 1 ½ teaspoons freshly ground black pepper
Steps
- Preheat the oven to 350 degrees F (175 degrees C).
- Make the meatloaf: Combine ground beef, bread crumbs, onion, egg, garlic, apricot preserves, kosher salt, and pepper in a large mixing bowl; mix well until thoroughly combined. Transfer to a 9×5-inch loaf pan.
- Bake in the preheated oven for 45 minutes.
- Meanwhile, make the glaze: Mix ketchup, apricot preserves, brown sugar, hot sauce, Worcestershire sauce, and cider vinegar together in a medium bowl.
- Remove meatloaf from the oven and pour glaze over top. Continue cooking until no longer pink in the center, about 15 minutes longer. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
- Let rest 5 minutes before serving.
