A sweet-spicy glaze crowns tasty meatloaf

The Baltimore Sun

I find myself paging through my mother's recipes when I'm stumped for an economical meal these days.

This meatloaf, with its sweet-spicy glaze, evokes pleasant memories, and the price is right, especially when ground beef is on sale. (When it is, buy ahead and freeze the meat.)

Leftovers make great sandwiches on pieces of toasted whole-wheat bread.

shopping list

Wine: $1.25

Ground beef : $5.88

Bread crumbs: 50 cents

Onion: 50 cents

Eggs: 33 cents

Ketchup: 61 cents

Brown sugar: 36 cents

Vinegar: 27 cents

Dry mustard: 25 cents

From the pantry: salt, pepper

TOTAL:$ 9.95*

*Note: Prices are calculated based on the amounts used in the recipe.

red-wine meatloaf with brown-sugar glaze

(serves 6 to 8)


1/2 cup red wine

2 pounds ground beef

1 cup soft bread crumbs

1 small chopped onion

2 eggs, beaten

3 tablespoons ketchup or tomato paste

1/4 teaspoon pepper


3/4 cup brown sugar

2 tablespoons vinegar

2 teaspoons dry mustard

1/2 cup water

Preheat the oven to 350 degrees. Stir all ingredients except those for the glaze together in a bowl and mix until combined. Pat the mixture into a loaf pan and bake for 30 minutes. While meatloaf is baking, combine all the ingredients for the glaze in a small saucepan and stir over low heat until sugar is dissolved. Bring to a boil without stirring, then turn off heat and let glaze cool slightly.

When the meatloaf has baked for 30 minutes, drain off liquid and continue to bake another 30 minutes, basting with glaze every 8 to 10 minutes. Let stand 5 minutes before serving.

From the recipe files of Pat Shatzkin

Per serving (based on 8 servings): : 337 calories, 25 grams protein, 11 grams fat, 4 grams saturated fat, 32 grams carbohydrate, 1 gram fiber, 122 milligrams cholesterol, 220 milligrams sodium

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