Fleur de Lolly column: Dress up meatloaf with onion jam
By Laura Tolbert More Content Now
I love meatloaf. I love it made from beef, pork or a mixture of the two. Toppings can be ketchup, a spicy Southwest sauce or, in this case, topped with caramelized onion jam.
I canned a few jars of that delicious jam a couple of years ago, and it always amazes me how perfect it is!
And my secret ingredient for meatloaf? Not bread crumbs, not bread soaked in milk, but old-fashioned oats. Yes, your regular plain old-fashioned oatmeal. It gives such a different texture to the meatloaf, plus you get the healthy benefits of whole grain oats.
Before we get to the meatloaf recipe, I want to share with you about this delicious, savory/sweet caramelized onion jam. The flavor is excellent served with meats, especially beef. With the addition of the roasted garlic, this jam will become a family favorite to serve alongside your roast beef sandwiches, burgers or Sunday roast.
CARAMELIZED ONION JAM
• 4 whole garlic bulbs
• 1 teaspoon canola oil
• 5 cups chopped sweet onions (about 1 1/2 pounds)
• 1/4 cup butter, cubed
• 3/4 cup cider vinegar
• 1/2 cup bottled lemon juice
• 1/4 cup balsamic vinegar
• 1 1/2 teaspoons ground mustard
• 1 teaspoon salt
• 3/4 teaspoon white pepper
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 6 cups sugar
• 1 pouch (3 ounces) liquid fruit pectin
Remove papery outer skin from garlic (do not peel or separate cloves). Cut off the top of garlic bulbs and brush with oil. Wrap the bulbs in heavy-duty foil. Bake at 425 degrees for 30 to 35 minutes or until softened. Cool for 10 to 15 minutes.
In a Dutch oven, sauté onions in butter for 30 to 40 minutes, or until lightly browned, stirring often. Squeeze softened garlic into the pan. Stir in the cider vinegar, lemon juice, balsamic vinegar, mustard, salt, pepper, cloves and ginger.
Bring to a rolling boil. Gradually add sugar, stirring constantly. Return to a boil for 3 minutes. Add pectin; bring to a full rolling boil. Boil for 1 minute, stirring constantly.
Remove from heat and let the mixture stand 3 minutes. You’ll want to skim off any foam and discard. Pour the hot jam into hot jars, leaving 1/4 inch headspace. Adjust lids and rings. Process for 10 minutes in a boiling water bath. Makes about 3 1/2 pints.
- From Taste of Home
• 1 1/4 to 1 1/2 pounds ground chuck
• 1/2 yellow onion, diced (about 1/4 cup)
• 1/2 green bell pepper diced (about 1/4 cup)
• 1/4 cup ketchup
• 2 teaspoons Worcestershire sauce
• 1 teaspoon minced garlic
• 2 eggs, lightly beaten
• 1/3 cup old-fashioned oatmeal (you may need a little more depending on how much ground chuck you use)
• 1 teaspoon salt (give or take)
• 1/2 teaspoon freshly ground black pepper
Preheat oven to 375 degrees F. Spray a loaf pan or a baking dish with nonstick spray.
In a large bowl, combine all ingredients just until combined using either a fork or your clean hands. Too much mixing will result in a tough meatloaf. Spoon meatloaf mixture into the loaf pan without packing it down. If you’re using a baking dish, gently shape into a loaf.
Bake for 30 to 40 minutes. Remove from the oven and carefully spoon the caramelized onion jam over the top of the hot meatloaf. Return to oven for another 5 minutes or so, until internal temperature reaches 165 degrees F. Serve immediately.
Laura Tolbert, also known as Fleur de Lolly, has been sharing recipes, table decor ideas and advice for fellow foodies and novices on her blog, fleurdelolly.blogspot.com for more than eight years. She won the Duke Mayonnaise 100th Anniversary nationwide recipe contest for her Alabama White BBQ Sauce. You can contact her at facebook.com/fleurde.lolly.5, on Instagram and firstname.lastname@example.org.