Taste of the Town: Homestyle Meatloaf with a Sweet and Tangy Glaze

Homestyle Meatloaf with a Sweet & Tangy Glaze

2 lbs. ground beef, 85-90% lean

2 eggs, lightly beaten

½ cup milk

1 cup panko crumbs – seasoned or plain

½ cup grated parmesan cheese, optional

1 medium onion, chopped

1 medium green bell pepper, chopped

3 cloves garlic, minced

1 ½ tablespoons bacon fat or other oil

1 tablespoon complete seasoning

2 teaspoons garlic powder

½ tablespoon Italian seasoning

1/3 cup chopped cilantro or parsley

Sazon Goya, ¼ teaspoon, optional

Salt and Pepper, 1 teaspoon each

Directions: Preheat oven to 375 degrees. Saute the onions and bell peppers in the bacon fat on medium high heat until tender, lower heat and stir in the garlic. In large bowl break apart the ground beef, add eggs, panko, cheese and milk and combine, using your hands to mix well. Next add all the seasonings, cilantro and the cooked onions, peppers and garlic. Put mixture into a greased and/or parchment paper lined 9 – 10” loaf pan and bake for about an hour, or center reaches 165 on a cooking thermometer.

Sweet and Tangy Glaze

1 cup ketchup

4 tablespoons brown sugar

½ teaspoon garlic powder

½ teaspoon complete seasoning

2 teaspoons apple cider vinegar

Directions: Combine all ingredients in a small bowl and mix well. When meatloaf has about ten minutes of cooking time left, pour glaze on top and smooth over. Bake until meatloaf is done. Extra glaze can be served on the side.

Creamy Mashed Potatoes

5 Yukon Gold potatoes, quartered

1 stick butter

½ cup half and half


Directions: Cover potatoes in salted water and boil until fork-tender. Drain the water and leave potatoes in the pot over low heat to help dry out any remaining water. In a separate small pot over medium-high heat, warm the half and half and butter, until the butter is melted. Be careful to not let the milk and butter boil over.

Using your hand mixer add the milk mixture a little at a time into the potatoes to reach the creamy consistency you want. Add salt to taste, cover and keep on warm until ready to serve.

Garnish with chopped chives, parsley or cilantro, if desired.

Oven Roasted Brussel Sprouts with Garlic and Parmesan

1 lb. bag Brussel sprouts

4 cloves garlic, sliced

1/3 cup shredded parmesan cheese

1/4 cup olive oil

Salt and Pepper

Directions: Preheat oven to 400 degrees. Rinse Brussel sprouts and pat dry with paper towels. Cut off bottoms and cut each sprout in half, discarding any wilted or discolored leaves. Thinly slice four garlic cloves and put in bowl with Brussel sprouts, pour the olive oil over these and add salt and pepper. Toss with a spoon or your hands and lay in a single layer on a sheet pan. Roast on middle rack of oven for 30 -35 minutes, until fork tender. Add the parmesan a couple of minutes before they’re ready to be removed from the oven.

If cooking Brussel sprouts with a lower temperature item in oven, may need to cook a little longer, then raise the temperature of the oven during the last of the cooking time.

Options: Crumble bacon over sprouts when done or drizzle balsamic vinegar.

Taste of the Town airs on BNC Saturdays and Sundays at 10 a.m. ET.   

RELATED: Taste of the Town: 5 Cheese Mac n Cheese

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