Everyone often claims that their mother’s meatloaf recipe is the best, and I have to agree that my mother’s is! Since I was a child, this apricot meatloaf has been a favorite of mine. Even while I prefer it served hot and fresh, a delicious meatloaf sandwich the day after is very comforting. I accompany it with a lovely arugula salad topped with vinaigrette dressing, cherry tomatoes, raisins, and chopped walnuts. Serve with freshly cooked snap green beans and garlic-mashed potatoes for a more Southern twist. Simply mouthwatering delicacy – mum is always right!
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
| Yield: | 1 9×5-inch meatloaf |
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
- 1 cup ketchup
- ½ cup apricot preserves
- ¼ cup brown sugar
- 2 tablespoons hot sauce (such as Frank’s Red Hot ®) (Optional)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
Instructions
- 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.
- If you are using lean ground beef, increase the amount to 2 pounds.
Nutrition Facts
| Calories | 483 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 101 mg |
| Dietary Fiber | 1 g |
| Protein | 23 g |
| Saturated Fat | 7 g |
| Sodium | 1782 mg |
| Sugars | 34 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Great twist on a favorite that actually made it better. Everyone loved itl.
Great!
This recipe is a real treat and I loved being able to surprise my family with the unexpected flavors. I’ve made this about five times so far. It’s an absolute hit every single time! If we have any leftovers they get eaten for lunch the next day. It’s great with green beans or roasted Brussels sprouts as a side. Thank you for sharing your mother’s recipe!
This is a amazing!!!
This recipe is fantastic, it it easy to make and full of flavor. I used 9010 ground sirloin and a little more onion. Will definitely make it again!!!
A big hit! Meatloaf was good but not that unusual. BUT The glaze was superb! I can see lots of uses for this sweet/hot/tangy sauce! Going to run out and get some more apricot preserves and try it on poultry next time. (One of the few recipes that I didn’t have to adapt to suit our taste.)
Made this as written. The glaze was extremely sweet, even with the inclusion of the hot sauce, and the recipe made far too much of it. I wound up discarding quite a bit, but it still overwhelmed the meat instead of accenting it.
This is the BOMB! I’ve made it twice just as the recipe is written and everyone Loves it! This last time I have a native Londoner that has lived in the states for 20 years and never ate meatloaf, raving about this recipe. He even wanted to take home a doggy bag so he could make a meatloaf sandwich the next day! Super easy, very quit preparing , and the glaze is nice and thick so it stays when you pour it over the meat.
Very tasty! I omitted the hot sauce and used a pinch if cayenne in the glaze due to preferences. Will definitely use the recipe again.
nice
jocelynjhgg
5 stars! Did I say it too quick? The meatloaf was good and I used the 2lbs suggested when using lean ground beef. I used the optional hot sauce for the glaze, which made for a wonderful sweet heat flavor. I poured off the fat before pouring on the glaze and at first I thought too much glaze. Nope! It’s perfect!!