A sweet soy-ginger glaze is the perfect finishing touch for this meatloaf chock-full of kale and walnuts.
| Total: | 1 hr 25 min |
| Active: | 20 min |
| Yield: | 6 |
| Total: | 1 hr 25 min |
| Active: | 20 min |
| Yield: | 6 |
Ingredients
- 1 1/2 pounds ground meatloaf mix (equal parts ground beef, pork and veal or turkey)
- 1 1/2 cups finely chopped stemmed kale
- 1 cup dried breadcrumbs
- 1/2 cup chopped walnuts
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 large eggs, lightly beaten
- 1 medium onion, grated
- 1 clove garlic, minced
- 1/2 cup ketchup
- Kosher salt and freshly ground black pepper
- 2 tablespoons apricot preserves
- 2 teaspoons soy sauce
- 1 teaspoon ground ginger
- 1 teaspoon rice vinegar
Instructions
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- Combine the meatloaf mix, kale, breadcrumbs, walnuts, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Using your hands, mix together until well combined.
- Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake for 30 minutes.
- Stir together the apricot preserves, soy sauce, ginger, vinegar and remaining 1/4 cup ketchup in a small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 497 |
| Total Fat | 32 g |
| Saturated Fat | 10 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 2 g |
| Sugar | 9 g |
| Protein | 26 g |
| Cholesterol | 143 mg |
| Sodium | 515 mg |
| Serving Size | 1 of 6 servings |
| Calories | 497 |
| Total Fat | 32 g |
| Saturated Fat | 10 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 2 g |
| Sugar | 9 g |
| Protein | 26 g |
| Cholesterol | 143 mg |
| Sodium | 515 mg |
Reviews
This was amazing! I put mine in a loaf pan but other than that, followed the directions as written.
I was a little nervous to make this since it a) wasn’t clear who the chef was and b) no one else had reviewed it first; but I made it the other night and it was truly tasty! The glaze in particular was great, but really the whole thing was. The only accidental modification I made was forgetting the parsley, but that didn’t seem to matter; and I made it in a meatloaf pan instead of hand-forming it and baking it. That meant the glaze could only go on top, not on top plus the sides. In any case, it was great. Well worth making again.