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Glazed recipes - 2 recipes

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This meatloaf recipe is a combination of beef, veal and pork

  • MEATLOAF:
  • 1 tablespoon olive oil
  • 1 1/2 cup onion, chopped
  • 3 garlic cloves, minced
  • 2 large eggs
  • 1/2 cup milk
  • 2 teaspoon dijon mustard
  • 1 teaspoon hot sauce
  • 1 1/2 teaspoon fresh marjoram, or 1/2 teaspoon dried, crumbled
  • 1 1/2 teaspoon fresh thyme, or 1/2 teaspoon dried, crumbled
  • Salt and freshly ground pepper, to taste
  • 1 pound chuck ground beef
  • 1/2 pound veal (optional). Use half pork and beef if you can't find ground veal or don't buy veal.
  • 1/2 pound ground pork
  • 1 1/2 cups fresh bread crumbs
  • 1/4 cup fresh parsley, minced
  • GLAZE:
  • 1/2 cup ketchup*
  • 1/4 cup light brown sugar
  • 1 1/2 tablespoon cider vinegar
  • NOTE: *I have used Heintz Chili Sauce in place of ketchup and that's also a great choice!
4.4/5 (360 Votes)

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The whisky-maple glaze gives a crisp skin and adds a pleasant sweetness to the turkey

  • Whisky Glaze
  • ½ cup (125 mL) Scotch whisky
  • ¼ cup (50 mL) maple syrup
  • 2 tbsp (25 mL) grated orange rind
  • ¾ cup (175 mL) melted butter
  • Turkey
  • 4 boneless turkey breasts,
  • 3-lbs (1.5-kg) each, skin on
  • Salt and freshly ground pepper
  • 1 onion, thickly sliced
  • 2 carrots, sliced
  • 1 stalk celery, sliced
  • Gravy
  • 6 cups (1.5 L) chicken stock
  • 3 tbsp (45 mL) soy sauce
  • ¼ cup (50 mL) redcurrant jelly
  • Sausage Stuffing
  • Use any kind of sausage you prefer, from regular pork to chicken—even hot Italian works.
  • 2 tbsp (25 mL) vegetable oil
  • 1 cup (250 mL) chopped onion
  • 1 cup (250 mL) chopped fennel
  • 1 tsp (5 mL) chopped garlic
  • 8 oz (250 g) sausage meat removed from casing,
  • crumbled
  • 2 cups (500 mL) baby spinach
  • 2 tbsp (25 mL) chopped fresh sage
  • 1 tbsp (15 mL) chopped fresh rosemary
  • 2 cups (500 mL) fresh bread crumbs
  • ½ cup (125 mL) grated apple
  • 1 egg
  • ¼ cup (50 mL) apple cider or juice
  • Salt and freshly ground pepper
  • Makes enough stuffing for 2 turkey breasts
  • Fruit Stuffing
  • You can use any dried fruits for this depending on your preference and play with the amounts of each if preferred.
  • ½ cup (125 mL) cranberry juice
  • 1 cup (250 mL) chopped dried apricots
  • ½ cup (125 mL) chopped prunes
  • ½ cup (125 mL) dried cranberries
  • ½ cup (125 mL) chopped pistachios
  • (or other nuts)
  • 3 tbsp (45 mL) butter
  • 1 cup (250 mL) chopped onions
  • ½ cup (125 mL) chopped celery
  • 1 tbsp (15 mL) chopped fresh tarragon
  • 1 tbsp (15 mL) chopped fresh marjoram
  • 2 cups (500 mL) fresh bread crumbs
  • ¼ to ½ cup (50 to 125 mL) chicken stock
  • Salt and freshly ground pepper
  • Makes enough stuffing for 2 turkey breasts
0/5 (0 Votes)

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