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Polpettone con Salsa di Mele…
For the Polpettone
1 small onion, finely chopped
2 tablespoons canola oil
1 large egg, beaten
2 cups fresh bread crumbs (honey wheat), cubed
1 cup cinnamon applesauce (of course, you can make your own)
1 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 pound ground beef, extra lean
1 pound ground pork
For the Glaze
1 cup cinnamon applesauce
2 tablespoons cider vinegar
1 tablespoon honey Dijon mustard
2 1/2 tablespoons brown sugar
2 tablespoons barbecue sauce (apple maple)
20 “cracks” of freshly ground black pepper
Preheat oven to 425 degrees F.
Finely chop onion and then sauté in canola oil until onions start to caramelize and brown in color. If it looks like they are burning, add a tablespoon of water to the pan as needed until they are a nutty brown color.
Put ground beef and pork in mixing bowl, then add salt. Gently mix the two meats together.
In another bowl, mix the breadcrumbs, pepper, egg, onions, one (1) cup of applesauce and mix well (gently toss).
Add the breadcrumb mixture into the meat and gently mix until combined. Do not over mix.
Shape the mixture into a metal loaf pan, rounding over the sides to come away from the pan’s sides. Do NOT cover with foil.
Bake at 425 F for 10 minutes to create a crust, then turn down the oven to 350 F and bake for 1-1/2 hours.
Meanwhile, make the glaze… Combine the remaining 1 cup applesauce, cider vinegar, mustard and brown sugar in a small saucepan. Crack the pepper into the mix. Heat and stir until blended and the brown sugar is incorporated.
After the first half hour of bake time, spoon some of the apple glaze over the top of the meatloaf to coat it.
If needed, brush the top of the meatloaf with some glaze, reserving some for a topping.
If there seems to be too much moisture around the sides of the pan, use a turkey baster to remove some liquid. If too dry, add more glaze.
Let meatloaf sit for 20 minutes before serving.
Serve with some of the glaze on top of each slice