Jalapeño Bacon Cheese Ball

Jalapeno Bacon Cheese Ball is a creamy, soft cream cheese ball mixed with a little spice from jalapeños and added spices rolled in crunchy bacon, chopped green onions and salty pecans. This is the perfect holiday appetizer!

The perfect combination of spice and creaminess from this cheeseball. If you love the spice from a jalapeño try this Jalapeno Poppers Recipe with Bacon, Cheeseburger Stuffed Jalapeno Poppers or Jalapeno Popper Dip.

Jalapeno Bacon Cheese Ball

Jalapeño Bacon Cheese Ball is loaded with cheese, bacon, and jalapeños. This is always the biggest hit at any party! I have had this secret obsession lately with jalapeños since I made this Jalapeno Cornbread.

I have always been a wuss when it comes to things that are spicy, so I have been afraid to always give anything with jalapeños a try. Boy have I been missing out! The cream cheese helps to cool down the jalapeños and gives it just enough of a kick to give it amazing flavor. This is a true holiday appetizer that is prefect for your holiday parties this season!

What You Need To Make A Jalapeño Bacon Cheese Ball

This Jalapeño Bacon Cheese Ball was hands down one of the best cheese balls I have ever had! All of the things that I loved about that dip were packed inside and out of this cheeseball. Cream cheese, cheddar cheese, jalapeños, all came together to make this yummy cheese ball that you won’t be able to get enough of. Oh but let’s not forget the bacon! Everything’s better with bacon and this cheese ball not only had them inside, but it is rolled in bacon! This is the ultimate cheese ball and I know it will be a hit wherever you take it!

• Cream cheese: softened
• Jalapeños: seeded and finely chopped, divided
• Cheddar cheese: shredded
• Bacon: cooked and chopped, divided
• Green onions: chopped
• Seasoning salt: added seasoning
• Garlic: minced
• Worcestershire sauce: extra flavoring
• Cumin: seasoning with a little earthy spice
• Pecans: coarsely chopped

How to Make Jalapeño and Bacon Cheese Ball

A delicious cheese ball packed with bacon and jalapeños. The cream cheese cools down the jalapeños combining it all into one amazing cheeseball.

1. Mix together the cheese ball: In a medium sized bowl, stir together cream cheese, half of the jalapeños, shredded cheddar cheese, half of the bacon, green onions, seasoning salt, minced garlic, Worcestershire sauce, and cumin until fully incorporated.
2. Coat the cheese ball: On a large plate combine other half of the bacon, jalapeños, and pecans. Shape the cream cheese mixture into a ball and roll it onto the plate to coat well.
3. Chill and serve: Cover with saran wrap and chill for an hour before serving. Store leftovers in the fridge for up to 3 days.

Forming A Cheese Ball

When rolling Cheese Balls I find it easiest to transfer the mixture onto a section of Saran Wrap. Next take and pull the corners together and twisting it to easily form a ball with minimal mess. Then by either cutting the wrap at the base of the twist, or by simply untwisting it to transfer it to a serving dish.

Tips on Making a Perfect Cheese Ball

• Leave your cream cheese on the counter to soften. This will take about one hour leaving it in its container. Once your cream cheese feels cool to the touch then wait another 20 to 30 minutes.
• Mix in different variations of ingredients: walnuts, sliced almonds, crushed crackers or Chex mix and candied pecans or other cheese variations.
• When shredding cheese make sure to not use pre-shredded cheese. Pre-shredded cheese does not work well to stick to things.
• Roll your cheese ball on the counter to help form the shape. Then finish shaping it with your hands.
• Be sure to double to recipe for a larger party or make multiple smaller cheese balls for around the table.

What Goes with The Best Jalapeño Bacon Cheese Ball

Vegetables, crackers and bread are my go-to dipping food. They add some sweet, salty and the perfect texture when dipping into this jalapeño bacon cheese ball.

• Bell peppers: all colors are great and sliced.
• Bread: Usually a harder bread that is sliced and chunked.
• Carrots: baby carrots are perfect for this.
• Crackers: salty crackers are best.
• Cucumbers: sliced in chunks
• Pita chips: buy them by the bag
• Pretzels: go with the bigger, flatter ones that are easier to dip.

More Easy Cheeseball Ideas

There are so many fun ways to make a cheese ball. We love making them and having them apart of our holiday parties. Making a cheese ball recipe is effortless and tastes so good. Not only is it addicting and delicious these cheese ball recipes look even better on your table.

• Cannoli Cheeseball
• Cheddar Bacon Pistachio Cheeseball
• Easy Chipped Beef Cheese Ball
• Cranberry Pecan Cheese Ball
• Best Ever Pineapple Cheese Ball
• Smokey Bacon Cheddar Cheese Ball
• Bacon Ranch Cheese Ball

Storing Homemade Cheese Ball

• How to store a jalapeño bacon cheese ball: this cheese ball recipe will last in an airtight container for up to one week in the refrigerator. Make sure your cream cheese ball does not get smashed in the container or roll it again when ready to serve.
• Can you make a jalapeño bacon cheese ball ahead of time? Yes, this is a great make ahead appetizer. Prepare and make your cheeseball as instructed. Right before you add the rolled ingredients refrigerate for up to one week. When you are ready to serve, roll and add the outside ingredients on the cheese ball mixture. Serve and enjoy!
• Can you freeze a jalapeño bacon cheese ball? Yes, you can freeze a cheese ball. It makes it easy to plan ahead for the holidays or other occasions. To prepare them for the freezer, make the cheese ball and wrapt them tightly in plastic and place them in a freezer safe bag. If you are adding a coating, then add that before serving.

More Holiday Appetizers

• Cranberry Pecan Brie Bite (4 Ingredients!)
• Shrimp Cocktail
• Sausage Stuffed Mushrooms
• Raspberry Baked Brie
• Insanely Delicious Hot Crab Dip

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Jalapeño Bacon Cheeseball

Jalapeno Bacon Cheese Ball is a creamy, soft cream cheese ball mixed with a little spice from jalapeños and added spices rolled in crunchy bacon, chopped green onions and salty pecans. This is the perfect holiday appetizer! 

Course Appetizer, Snack

Cuisine American

Keyword cheeseball, cheeseball recipe, how to make a cheeseball, jalapeno bacon cheeseball, jalapeno bacon cheeseball recipe

Prep Time 15 minutes

Total Time 15 minutes

Servings 12 people

Calories 131kcal

Author Alyssa Rivers

Ingredients

• 2 (8 ounce) packages cream cheese softened
• 3 jalapeños seeded and finely chopped, divided
• 1 cup shredded cheddar cheese
• 8 slices of bacon cooked and chopped, divided
• 1/4 cup green onions chopped
• 1 teaspoon seasoning salt
• 1 teaspoon minced garlic
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon cumin
• 1/2 cup pecans coarsely chopped

Instructions

• In a medium sized bowl, stir together cream cheese, half of the jalapeños, shredded cheddar cheese, half of the bacon, green onions, seasoning salt, minced garlic, Worcestershire sauce, and cumin until fully incorporated.
• On a large plate combine other half of the bacon, jalapeños, and pecans. Shape the cream cheese mixture into a ball and roll it onto the plate to coat well.
• Cover with seran wrap and chill for an hour before serving. Store leftovers in the fridge for up to 3 days.

Video

Notes

Updated on December 22, 2020

Updated on November 30, 2019

Original Post on December 8, 2014

Nutrition

Calories: 131kcal | Carbohydrates: 2g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 355mg | Potassium: 74mg | Fiber: 1g | Sugar: 1g | Vitamin A: 158IU | Vitamin C: 5mg | Calcium: 72mg | Iron: 1mg

 

 

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Hominy Casserole

Easy, creamy and cheesy Hominy Casserole is a side dish that is sure to impress. This is not your average dish, it takes hominy to a whole new level!

This southwestern dish is necessary when serving anything with a Mexican or southwestern flare. Pair it with Stuffed Poblano Peppers, Homemade Empanadas and Homemade Beef or Chicken Chimichangas! It’ll help create a festive atmosphere for your meal.

Baked Hominy Casserole

I love trying new side dishes and this one became an instant favorite.  This recipe comes from my friend’s grandma. It’s their families favorite side dish for Thanksgiving. Whether it’s thanksgiving or a BBQ this is going to be an instant hit. It’s creamy, cheesy and luscious. The subtle spice is just right, not to spicy, and not too mild. The chewiness of the hominy is tender and satisfying. It’s just the perfect dish that’s warm and enticing.

If you have never had hominy before this is the perfect gate way recipe. It’ll hook you immediately.  You’ll be looking for new ways to use this vegetable. The chili and cheese is addicting and the chewy nutty flavor of the hominy is distinctive. Hominy is uniquely equated with Mexican, southern and southwestern style of cooking. This may make you feel like putting on some cowboy boots and start saying y’all!

What is Hominy?

Hominy is often found in Mexican and southern cooking, it looks like puffy giant corn but doesn’t quite taste like corn. It has a more nutty, chewy texture that is unique and yet addictive. It’s a fun ingredient to work with, so what exactly is hominy?

Hominy looks like corn, because starts with corn. Not the type of sweet corn we are used to eating on the cob, but field corn, which is harder and full of more starch. Corn that has undergone a special chemical process that removes the tough outer hull. In this process the corn puffs up to twice its size. This technique allows the corn to be used in cooking with ease.

Mexican Hominy Casserole Ingredients

Although hominy may not be something you’ve thought about using in a casserole before, but the ingredients can easily be found. Look for hominy at your local grocery store in their Mexican food area or canned  vegetable area. They can usually be found in the same area as the green chilies, which is convenient since you need those too! This is a simple easy to through together recipe. In no time at all you’ll have it done!

• Hominy: This recipe calls for two cans, I used one can of white hominy and one of golden hominy. But you can use whichever works for you, or what you can find. Be sure to rinse and drain your hominy before using.
• Sour Cream: Creates a creaminess and gives it a slight tang of yumminess.
• Can Diced Green Chilis: You can buy green chilis in various degrees of heat. Buy the one that suits you best.
• Monterey Jack Cheese: It has a good subtle but flavorful taste, which is perfect with the hominy.
• Parmesan Cheese: Adds a bit of saltiness and sharpness to the dish.

Making the Hominy and Green Chili Casserole

Once you throw this together, which will take minutes, the oven does all the work and you’re set. Hot and bubbly right from the oven it’s so inviting. But I do recommend letting it cool a bit before eating, don’t want to burn your mouth. Yes, you’ll need a bit of patience to wait for it to cook, but it’ll be so worth it.

1. Mix: In a medium sized bowl combine the hominy, sour cream, green chilis and Monterey jack cheese.
2. Spread: Place in a lightly greased 2 quart casserole dish.
3. Top: Sprinkle the top with the parmesan cheese.
4. Bake: In a 350 degree oven bake for 1 hour or until golden and bubbly.

Popular Hominy Questions

• How can you find it? You can find hominy in both the canned version as well as the dried version, like dried beans. Both are readily available and great to cook with. Many like the taste and texture of cooking hominy in the dried form. You’ll cook it exactly the same as you would dried beans.
• What is it used for?  Dried ground hominy is used for corn tortillas, masa, tamales and coarse ground hominy is also known as grits. Fine ground hominy is used as a thickener for soups and stews.
• How to eat it? Besides this amazing casserole, hominy is most often found in a Mexican stew called posole. Warm it up and eat it with a bit of butter and salt and pepper, it’s yummy.  Add it to soups and dishes that call for corn for a different taste and texture. And grits can be cooked as a morning porridge with cinnamon and sugar or savory with cheese and garlic.
• Is it good for you? The soaking in an alkaline solution actually allows the corn to be absorbed in the digestive tract, unlike corn which can pass right through you. It’s high in B vitamins, fiber and the soaking adds calcium. It’s low in calories, sugar and fat, making this a great ingredient to work with.

Tips and Variations For Easy Hominy Casserole

This dish is super flavorful as is, but you can spice it up and add to it to make it your own. Here are some ideas.

• Spice it up or down: Mix up the spice a bit, add cayenne, cumin, and lime juice for a bit of a kick. Sprinkle with cilantro when it comes out for flavor. Use canned jalapeños instead of canned green chilies for even more heat. If you don’t like the heat, use mild green chilies.
• Add Veggies:  If the hominy isn’t veggie enough add diced zucchini or peppers for a bit more of a vegetable umph.
• Cheese: Monterey jack is a classic cheese used in southwest cooking, but you can use cheddar, pepper jack or colby jack as well. Try a mixture of cheeses if you like to experiment.
• Make it a Main Dish:  Turn this side dish into a main dish by adding some protein. Cook up some chicken, chorizo, or kielbasa and stir into the hominy mixture before baking and now you’ve got a side and main dish all in one. Throw in some fruit, homemade horchata and ooey gooey chocolate chip cookies and dinner is done!
• Storage: Leftovers will keep in the fridge in an airtight container for up to 4-5 days. Rewarm in the microwave.

More South Western Inspired Recipes

If there’s one thing I know, Americans love their Mexican, and south western food. It’s spicy, flavorful, and usually super easy. There are so many tastes, textures and flavors to please everyone in these food categories. It’s usually a staple in most recipe rotations. Try adding these to your favorites.

• Beef Taco Salad
• Easy Shrimp Tacos
• Mexican Pasta Salad
• Chicken Tortilla Soup
• Chili’s Copycat Skillet Queso 

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Hominy Casserole

Easy, creamy and cheesy Hominy Casserole is a side dish that is sure to impress. This is not your average dish, it takes hominy to a whole new level.

Course Side Dish

Cuisine American

Keyword baked hominy casserole, hominy casserole

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 8 People

Calories 185kcal

Author Alyssa Rivers

Ingredients

• 2 30 ounce cans hominy, rinsed and drained I used one white hominy can and one golden hominy
• 1 cup sour cream
• 1 6 ounce can diced green chilis
• 2 cups monterey jack cheese shredded
• 1/2 cup Parmesan Cheese shredded

Instructions

• Preheat oven to 350 degrees. In a medium sized bowl combine hominy, sour cream, green chilis and Monterey Jack cheese. Spread evenly into a 2 quart casserole dish. Top with Parmesan Cheese.
• Bake for 1 hour or until golden and bubbly.

Nutrition

Calories: 185kcal | Carbohydrates: 1g | Protein: 10g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 275mg | Potassium: 69mg | Sugar: 1g | Vitamin A: 445IU | Vitamin C: 1mg | Calcium: 316mg | Iron: 1mg

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Slow Cooker Lasagna

Easy Slow Cooker Lasagna layered with noodles, homemade meat sauce and three kinds of cheese! This lasagna takes only 15 minutes of prep time and couldn’t be any easier to make!

Italian dinners are a family favorite in our house. This is The BEST Lasagna or this Three Cheese Stuffed Pasta Shells are perfectly paired with this .Homemade Easy Cheesy Garlic Bread.

The Best Slow Cooker Lasagna

Who would have thought you could make Lasagna in a slow cooker?! I saw the idea on Pinterest and was pleasantly surprised when I decided to make it. It is so flavorful and couldn’t be easier to make. Cooking lasagna in the slow cooker gives the cooked all day flavor with little effort.

What I love most about this crockpot lasagna is that it can be made in advance and takes only 15 minutes of prep time! Your house will smell amazing while this lasagna cooks all day.

Easy Lasagna Ingredients

• Ground beef and sausage: I chose to do a mixture of both for optimal flavor! Feel free to use one or the other or omit and substitute roasted veggies to make this dish vegetarian.
• Onions and garlic: Add so much flavor to the meat sauce.
• Tomato sauce and water: Are the base of the meat sauce. Water helps to thin out the sauce so the lasagna does not burn in the slow cooker.
• Cheese: We use three types of cheese’s in this recipe: ricotta, parmesan and mozzarella.
• Lasagna noodles: It is important to make sure to use the oven ready noodles for best results.

How to Make Lasagna in the Slow Cooker

1. Make the meat sauce: Add olive oil to a large skillet or pot. Add in sausage and ground beef and cook until golden brown and no longer pink. Add in the onion and garlic and saute for an additional 2 minutes or so to develop some color. Stir in tomato sauce, water and Italian seasoning. Season with salt and pepper to taste.
2. Assemble: Layer 1/4 of the meat sauce onto the bottom of the slow cooker. Top with 3 lasagna noodles breaking them up so they fit. It is okay if they overlap. Spread 1/3 of the ricotta on top of the noodles then sprinkle with 1/4 cup parmesan and 1/2 cup mozzarella cheese. Repeat with two more layers or until you run out of ingredients. The last layer should be tomato sauce.
3. Cook: For 4 hours on low heat or until noodles are tender. Sprinkle the remaining 1/2 cup of mozzarella on top and cover to melt the cheese. This should take only a couple of minutes.
4. Serve: I let the lasagna rest for 15-30 minutes to make slicing easier. Serve with fresh basil for garnish, if desired.

What to serve with Classic Lasagna

• Antipasto Salad
• Panzanella Salad
• Homemade Breadtwists
• Roasted Asparagus
• Parmesan Roasted Vegetables

Storage Instructions

• Store: Leftovers in the refrigerator for up to 4 days.
• Freeze: Lasagna freezes really well and can be stored for up to 4 months in the freezer. To reheat lasagna simply thaw overnight in the fridge and reheat in the micorwave or covered in a skillet with a bit of water.

More Delicious Slow Cooker Dinner Ideas

• Slow Cooker Italian Meatballs
• Easy Crockpot Tomato Sauce
• Slow Cooker Mongolian Beef
• Beef Bourguignon
• Jambalaya Recipe

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Slow Cooker Lasagna

Easy Slow Cooker Lasagna layered with noodles, homemade meat sauce and three kinds of cheese! This lasagna takes only 15 minutes of prep time and couldn't be any easier to make!

Course Dinner, Main Course

Cuisine Italian

Keyword Lasagna, Slow Cooker Lasagna

Prep Time 15 minutes

Cook Time 4 hours

Total Time 4 hours 15 minutes

Servings 8 People

Calories 243kcal

Author Kelley Simmons

Ingredients

• 1 Tablespoon olive oil
• 1/2 pound ground beef
• 1/2 pound spicy sausage
• 1 medium onion, diced
• 4 cloves garlic, minced
• 28 ounces tomato sauce
• 1 cup water
• 1 teaspoon Italian seasoning
• salt and pepper, to taste
• 16 ounces ricotta cheese
• 1/2 cup parmesan cheese
• 2 cups mozzarella cheese, divided
• 9 oven ready lasagna noodles

Instructions

• Spray the slow cooker insert with nonstick cooking spray.
• Make the meat sauce: Add olive oil to a large skillet or pot. Add in sausage and ground beef and cook until golden brown and no longer pink. Add in the onion and garlic and saute for an additional 2 minutes or so to develop some color. Stir in tomato sauce, water and Italian seasoning. Season with salt and pepper to taste.
• Assemble: Layer 1/4 of the meat sauce onto the bottom of the slow cooker. Top with 3 lasagna noodles breaking them up so they fit. It is okay if they overlap. Spread 1/3 of the ricotta on top of the noodles then sprinkle with 1/4 cup parmesan and 1/2 cup mozzarella cheese. Repeat with two more layers or until you run out of ingredients. (Make sure to reserve 1/2 cup of mozzarella for topping after cooking). The last layer should be tomato sauce.
• Cook: For 4 hours on low heat or until noodles are tender. Sprinkle the remaining 1/2 cup of mozzarella on top and cover to melt the cheese. This should take only a couple of minutes.
• Serve: I let the lasagna rest for 15-30 minutes to make slicing easier. Serve with fresh basil for garnish, if desired.

Nutrition

Calories: 243kcal | Carbohydrates: 9g | Protein: 15g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 53mg | Sodium: 689mg | Potassium: 496mg | Fiber: 2g | Sugar: 5g | Vitamin A: 731IU | Vitamin C: 8mg | Calcium: 219mg | Iron: 2mg

 

 

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Foolproof Glazed Meatloaf Recipe

This Meatloaf is tender, juicy and packed with flavor. It’s the perfect easy, affordable comfort food! With a balsamic brown sugar glaze it is hands down the best meatloaf ever.

When you serve a delectable dish like meatloaf, what you serve with it is almost just as important. So that means the classics, Dad’s Famous Mashed Potatoes, Garlic Butter String Beans and Copycat Texas Roadhouse Rolls! Now that’s what I call dinner!

Meatloaf Recipe

Perfectly glazed and tender and juicy this is just such a great dish. There’s just something about meatloaf that seems to say everything is going to be ok. For some reason it just takes us back to simpler times. There are so many ways to vary a meatloaf, this is the classic version. It’s moist and full of flavor. This is going to be a winner with your family for sure.

Meatloaf often gets a bad rap, but not if you serve this recipe. It’ll convert even the most skeptic meatloaf haters. They’ll ask you to make it again. Perfectly seasoned and with a sweet tangy glaze this is the kind of meal that brings everyone together. Make it tonight and watch the magic unfold.

Ingredients for the Best Meatloaf

These ingredients are all very simple and all can be found, if not already in your pantry, at your local grocery store. It’s amazing that such an amazing dish can come together with ingredients you probably have on hand. Nothing super fancy here, just a good home cooked meal.

• Lean Ground Beef: 2 pounds are needed here.
• Onion: Finely chop the onion, you don’t want huge chunks.
• Carrot:  finely shredded.
• Fresh Parsley: Adds color and flavor, if you don’t have fresh, dried is ok use half as much.
• Italian Bread Crumbs: Using Italian flavored bread crumbs means instant flavor.
• Milk: Helps to bind it all together.
• Worcestershire Sauce: This savory sauce is perfect with beef.
• Eggs: Eggs are your binder.
• Garlic Powder: Adds a kick of taste.
• Salt and Pepper: Add to taste.

Meatloaf Glaze Ingredients

• Ketchup: The base for the glaze
• Balsamic Vinegar: Adds incredible tang and zing.
• Brown Sugar: Creates an almost sweet and sour flavor and helps the top to caramelize just a bit.

How to Make Easy Meatloaf and Glaze

One of the best things about any meal is how easy it is to prepare and but then how satisfying it is to eat. This is one of those meals. Super easy to put all together, just mix it up and let the oven do all the work and then have an extremely delightful meal to devour.

1. Combine: In a large bowl combine the beef, carrot, onion, parsley, panko, milk, Worcestershire sauce, eggs, garlic powder, salt and pepper. Using your hands, mix until combined being careful not to over-mix. Press into a 9×5 inch loaf pan.
2. Whisk: In a small bowl whisk together ketchup, vinegar and brown sugar. Brush half of the mixture on top of the meatloaf.
3. Bake:  Bake in a preheated oven at 350 degrees F for 50 min. Brush the remaining glaze on top during the last 10 minutes. Bake until a thermometer registers 160 degrees throughout.

Meatloaf Heaven Tips

There can be a lot of questions when it comes to meatloaf. Even though it’s super easy and tastes like a giant hug, there are somethings to keep in mind to keep it divine.

• The Meat: What kind of meat should I use is probably the number one most asked question for this dish. The worst thing is to cut into a meatloaf and it’s bone dry. You want lean ground beef 85% is best.  Avoid anything extra lean, it will end up dry despite your best efforts to add moisture. You want some fat to help it be juicy, but you don’t want it swimming in grease, or to boil over all over your oven. I’ve read many who use half ground beef and half ground pork. The pork will help make it super juicy and flavorful. You can also use ground turkey as well. Create your own mixture of meats to try that you and your family like best. It really is flexible.
• The Pan: You will want to line your pan with parchment paper or aluminum foil.  Have the edges hanging over the edge for easy removal of your meatloaf. Don’t have a pan, no worries. Shape the loaf and place on cookie sheet covered in foil. For a fun twist shape the meatloaf into a meat ring and then serve it with mashed potatoes in the middle. How fun would that be?!
• Don’t Over-mix  Over-mixing can cause your meatloaf to be tough and dense. Also don’t squish it into your pan. Gently shape and place it in your pan. You want some air to circulate around it so that you don’t “steam” the meat. That really won’t taste great.

Variations for Meatloaf

When it comes to meatloaf there are many ways to vary it. From cooking it different ways like Meatloaf Balls to different seasonings.

• Seasonings:  This is a mildly seasoned meatloaf that really allows the meat with the glaze to shine. Don’t be afraid to add more seasonings if you desire. You can make it spicy with chili powder and paprika, or make it more Italian flavored with basil, oregano and crushed bay leaves.
• Veggies:  Make sure you chop the onion and shred the carrots finely so that they cook through. If you are worried they won’t sauté them first. It will actually add more moisture. That way they’ll add to the tenderness of the loaf. If you want to mix it up you can sauté finely chopped mushrooms, broccoli, celery, and peppers to add to your meatloaf.
• When it’s done:  The most important part about your meatloaf is making sure it’s cooked thoroughly. Use a meat thermometer and check the temp in several parts making sure it’s at 160 degrees F.
• Let it Rest: It’s important to let your meatloaf rest, this allows the meat to reabsorb the juices and distribute them throughout. If you cut into it too soon all the juice will come spilling out.  Let it rest for 10 minute.

Storing Homemade Meatloaf

If you’re lucky to have leftovers, keep them in the fridge in an airtight container for up to 5 days. It can be frozen too for up to 3 months in a freezer safe container. Leftovers can be used for Shepherds pie, spaghetti or stir in your mac and cheese.

 

Beef! It’s What’s For Dinner!

Beef gets a bad rap sometimes, but eaten occasionally and in these recipes it’s just down right amazing! Try some of these favorites the next time you want a hearty, protein packed, iron infused meal.

• Quick and Easy Slow Cooker Barbacoa Beef
• Beef Taco Salad
• Slow Cooker Beef Bourguignon
• Slow Cooker Mongolian Beef
• Korean Ground Beef and Rice Bowls

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Foolproof Glazed Meatloaf

This Foolproof Glazed Meatloaf is tender, juicy and packed with flavor. It's the perfect easy, affordable comfort food! With a balsamic brown sugar glaze it's hands down the best meatloaf ever.

Course Dinner, Main Course

Cuisine American

Keyword meatloaf, meatloaf recipe

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 6 People

Calories 497kcal

Author Alyssa Rivers

Ingredients

• 2 pounds lean ground beef
• 1 small onion chopped
• 3 Tablespoons fresh parsley chopped
• 3/4 cup Italian Bread Crumbs
• 1/2 cup milk
• 1 Tablespoon Worcestershire sauce
• 2 eggs
• 1 teaspoon garlic powder
• salt and pepper

Glaze:

• 1/4 cup ketchup
• 1 Tablespoon balsamic vinegar
• 1 Tablespoon brown sugar

Instructions

• Preheat oven to 350 degrees. In a large bowl combine beef, carrot, onion, parsley, Panko, milk, Worcestershire sauce, eggs, garlic powder, salt and pepper. Use your hands to mix until combined being careful not to overmix. Press into a 9x5 inch loaf pan.
• In a small bowl whisk together ketchup, vinegar and brown sugar. Brush half of the mixture on the top of the meatloaf.
• Bake in preheated oven for 50 minutes. Brush the remaining glaze on top the last 10 minutes. Bake until the beef is cooked throughout and 160 degrees.

Nutrition

Calories: 497kcal | Carbohydrates: 29g | Protein: 56g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 226mg | Sodium: 677mg | Potassium: 1054mg | Fiber: 2g | Sugar: 11g | Vitamin A: 541IU | Vitamin C: 8mg | Calcium: 123mg | Iron: 7mg

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