Thursday, June 9, 2011

Apricot Meatloaf from Rochelle

1/3 Cup Orange Juice

2 Tablespoons Soy Sauce

1 Cup Chopped Dried Apricots

2lbs Ground Beef

¾ Cup Plain Breadcrumbs

1 medium Shallot, minced

1 Tablespoon Worcestershire Sauce

2 teaspoons Dried Oregano

1 teaspoon Dried Rosemary

½ teaspoon Salt

1 Egg, beaten

6oz thin-sliced Bacon

Puree Orange Juice, Soy Sauce, and ¼ Cup Apricots in a food processor until paste-like.

Mix Ground Beef, remaining ¾ Cup Apricots and Breadcrumbs in a bowl; stir in Shallot, Worcestershire Sauce, Oregano, Rosemary, Salt, and Egg.

Form into loaf in a 9x13 pan.

Lay Bacon over top of loaf. Spread Apricot puree over top of Bacon.

Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.

Cooking Instructions: Thaw. Bake uncovered at 350 degrees for 1 hour and 10 minutes, or until browned and glazed.

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