Meat Loaf... he was a great singer, but not as spicy as this recipe! When you combine our Burger Marinade with our BOLD Creole Seasoning, Chef Kate Stuart says you're sure to have a meal the whole family will love.
Preheat oven to 350 degrees.
In a large bowl, mix all the ingredients together until thoroughly combined. Put meatloaf mixture into a 13x9 pan or baking sheet. Using your hands, form mix into a uniform loaf.
Bake for one hour and remove from oven. Top with glaze and continue baking for another 20-30 minutes, or until a thermometer reads 160 degrees. Let cool slightly before serving.
Whisk together ketchup, Burger Marinade and brown sugar.
Evenly top meatloaf with glaze mix and continue cooking as stated above.
NOTE:
- Leftovers make great sandwiches! Even better, slice meatloaf and grill for meal #2.
- If you have picky eaters who don't like onions, let alone seeing them in their food, use a food processor to finely mince up the onion and they'll never know it's in there.
- Meatloaf mixture can be made ahead and frozen until ready to use. It's a real timesaver on those busy nights.
Ingredients
Directions
Preheat oven to 350 degrees.
In a large bowl, mix all the ingredients together until thoroughly combined. Put meatloaf mixture into a 13x9 pan or baking sheet. Using your hands, form mix into a uniform loaf.
Bake for one hour and remove from oven. Top with glaze and continue baking for another 20-30 minutes, or until a thermometer reads 160 degrees. Let cool slightly before serving.
Whisk together ketchup, Burger Marinade and brown sugar.
Evenly top meatloaf with glaze mix and continue cooking as stated above.
NOTE:
- Leftovers make great sandwiches! Even better, slice meatloaf and grill for meal #2.
- If you have picky eaters who don't like onions, let alone seeing them in their food, use a food processor to finely mince up the onion and they'll never know it's in there.
- Meatloaf mixture can be made ahead and frozen until ready to use. It's a real timesaver on those busy nights.