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I love meatloaf I do, but I hate it. I hate plain old meatloaf: a loaf of meat blah. I will eat meatloaf if it has a nice thick char-crust, full of flavor inside, and a hint of texture on the top. I've always felt that meatloaf needs something else: a coat, a jacket or something to add to it. Like a coat of bread. Just a plain old loaf of meat is, well, ick. Am I explaining this right? All mushy tasting with nothing to help it out. So I love to make my meatloaf enclosed in bread, BUT I still want that nice sticky, salty, sweet char-like topping--so I put that on the bread because if you put it on the meatloaf inside the bread it will just dissappear, melt away. The tanginess of the sauce on top of the bread is wonderful. Even if you don't eat meat you can fill this loaf with veggies and cheese, but use that tangy glaze! OK?








That end piece? Totally mine.



Tangy Meatloaf Bread

by Dawn

This recipe and photographs are copyrighted and are the property of Dawn Finicane.



1 (1 pound) loaf frozen bread dough, thawed

Some EV olive oil

1 lb. 85 lean ground beef

Few dashes of Worcestershire sauce

1 sweet onion chopped, lightly sautéed

1 green pepper chopped, lightly sautéed

1 cup +/- shredded mild cheddar or whatever cheese you like

¾ cup to 1 cup of caramelized onions, optional but wonderful

Cornmeal (for bottom of bread dough)



Preheat oven to 375 degrees F (190 degrees C).

In a skillet heat up a little bit of extra virgin olive oil, lightly sauté the onions & peppers; add some salt & pepper. Remove from pan then thoroughly cook the ground beef; season with salt & pepper. You want to cook the beef till almost done, not all the way as it will finish cooking in the oven. At the last minute of cooking the ground beef drain off the fat, leave a bit in there for flavor, then add in a few dashes of Worcestershire sauce. Then add back in the sautéed peppers & onions; mix all together; turn off heat; set aside. Get out your silpat and jellyroll pan and sprinkle with a bit of cornmeal (optional). Roll thawed bread dough out into a rectangle onto a silpat sheet.

I place the filling on one side of the dough, I don’t sprinkle it around as I want the center to be one layer. But feel free to do as you like. Place the cooked meat mixture on the dough, then add a layer of caramelized onions, then top off with cheese. Roll up dough like a jelly roll and pinch seams to seal; place, seam side down. If dough is really sticky dip your fingers into some flour, repeat if necessary as you continue to roll. Bake for about 30 – 40 minutes, depending on your oven. While this is baking mix up the tangy glaze and get it ready to put on the loaf. At the 15 – 20 minute mark use a pastry brush and smear the tangy glaze over the top of the loaf. Bake for remaining time or until the bread crust is lightly golden brown.

You need to wait about 10 minutes before slicing this bad boy.



Tangy Glaze

1/2 cup ketchup

4 TB dark brown sugar

4 ts cider vinegar

Couple dashes of hot sauce, optional but wonderful



Mix all together in a dish. Put on the loaf about halfway thru its cooking time.











Posted by Dawn 38 comments

Labels: beef, breads

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I got thsi from vanillakitchen.blogspot.com and vanilla sugar

This is from VanillaSugar's website. You can see it here   you can also e-mail Vanilla Sugar at

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