Apple Meatloaf
Here's a moist and light meatloaf that lends itself to serving hot as well as cold. Double or triple the recipe and freeze the extra portions for up to 3 weeks.
1 tbsp (15 mL) canola oil
1 cup (250 mL finely chopped cooking onion
2 large eggs
2 tsp (10 mL) Worcestershire sauce
1 1/2 cups (375 mL) fine dry bread crumbs
2 tsp (10 mL) ground cumin
1/2 tsp. salt
1/4 tsp. freshly ground pepper
3 large B.C. Brand apples, peeled, cored and grated
1 1/2 lbs (700g) lean ground beef
Optional topping if serving hot:
1/3 cup (75 mL) ketchup
2 tbsp (30 mL) maple syrup
Preheat oven to 350°F (180°C). Heat oil in a medium-size pan. Add onion and saute until soft. Remove and set aside to cool slightly. Place eggs in a large bowl. Whisk with a fork. Stir in Worcestershire, bread crumbs and seasonings. Stir in cooled onion and grated apples. Mix in ground beef until combined. Pack into 8 x 4 inch (1 1/2 L) loaf pan. If the loaf is to be served hot, combine ketchup and maple syrup and spoon over loaf. Place on a rimmed baking sheet and bake in the preheated oven for 60 to 75 minutes or until meat thermometer reads 170°F (77°C). Remove and let rest for 5 minutes. Drain off fat and serve. Or remove from pan and refrigerate until chilled and serve in thin slices or freeze. Serves 8.