Sweet-and-Spicy Glazed Chicken Meatloaf
Serves: 4
Prep Time: inutes
Cook Time: inutes
Total Time: inutes
Bring a fresh twist to a dinnertime classic with this tangy, subtly sweet meatloaf! Start with a time-saving Bell & Evans Chicken Meatloaf brushed with a pantry staple-based glaze that hits a balanced flavor profile, thanks to pineapple juice and vinegar for acidity, ketchup and brown sugar for sweetness and soy sauce for savoriness. Colorful vegetables bake alongside it for a built-in side dish.
Ingredients
- 1 pkg Bell & Evans Chicken Meatloaf
- 1 TB Olive oil, plus more for greasing dish
- 1 TB Cornstarch
- 1 TB Water
- 2/3 cup Pineapple juice
- 1/4 cup Rice wine vinegar
- 1/4 cup Light brown sugar
- 1/4 cup Ketchup
- 1 TB Soy sauce
- 1 medium Carrot, cut on the bias into 1/2-inch pieces
- 1 small Red bell pepper, cut into 1/2-inch slices
- 1/2 head Broccoli, cut into 1-inch fl orets
- 1/2 small Red onion, cut into 1/2-inch slices
- 1 1/2 tsp Salt
- 1/4 tsp Black pepper
- 2 tsp Sesame seeds
- 1 Green onion, thinly sliced
Preparation
- Preheat oven to 350°F and coat a medium baking dish with olive oil. While the oven is preheating, mix the cornstarch and water together in a small bowl until combined.
- Combine the pineapple juice, vinegar, sugar, ketchup and soy sauce in a small saucepan over medium-high heat. Whisk in the cornstarch mixture and cook, stirring constantly, until sauce thickens, about 2-3 minutes. Remove from heat. Reserve 1/2 cup sauce for serving with meatloaf.
- Place the meatloaf in the center of the prepared baking dish and brush with remaining sauce. Toss the carrots, bell pepper, broccoli, onion, oil, salt and pepper together in a large bowl until coated. Scatter the vegetables around the meatloaf. Bake, glazing the meatloaf with sauce halfway through, until vegetables are tender and meatloaf is light golden brown and internal temperature reaches 165°F, about 30-35 minutes. Garnish with the sesame seeds and green onions. Allow the meatloaf to rest for 5 minutes before slicing. Serve with the reserved sauce and enjoy.
