Meatloaf With a Kick!

We loved this meatloaf which was printed in Redbook magazine. The original recipe says to shape it in a loaf and cook it on a cookie sheet, but we just put it in a loaf pan cooking for about the same amount of time. Served with baked potatoes and cooked carrots this is my idea of comfort food!

• Ready In: 1 hr 15 mins
• Serves: 6-10

Ingredients

• For the glaze

• 3⁄4 cup catsup
• 2  teaspoons  prepared horseradish
• 1  teaspoon ground cumin
• 1⁄2 teaspoon Worcestershire sauce

• For the meatloaf

• 1⁄4 cup oats
• 1  egg, beaten
• 2  teaspoons kosher salt
• 1  teaspoon black pepper
• 1  teaspoon cayenne pepper
• 1  teaspoon ground cumin
• 1  onion, quartered
• 1  carrot, peeled and cut into pieces
• 1  celery rib, cut into pieces
• 2  garlic cloves, peeled and halved
• 2 1⁄2 lbs ground beef
• 1⁄2 teaspoon dried thyme
• 1  tablespoon fresh parsley, chopped

Directions

1. To make glaze whisk together glaze ingredients in a measuring cup or bowl and set aside.
2. Heat oven to 325 degrees F.
3. In a food processor or blender grind the oatmeal and then transfer them to a large bowl. Add egg, milk, salt, peppers and cumin to oats and stir to combine.
4. In the food processor add the vegetables (onion - garlic) and pulse until chopped (I processed a bit too long so mine resembled baby food but it still worked out well). Add to the ground beef mixture, stirring to combine -- do not over mix.
5. Spoon into a loaf pan (original recipe said to form into a oval that is 8 x 4 x 3 -- but the loaf pan is so much easier.
6. Bake for 10 minutes and then spoon glaze over loaf. Cook for another 50 minutes or until done. Let rest a few minutes before serving.