Meatloaf with Pine Nuts

Makes 6 to 8 servings


  • 1/4 cup plus 1 Tablespoon Savannah Bee Company Sourwood Honey
  • 2 lbs. ground chuck or ground round
  • 1 cup finely chopped onion
  • 1/2 cup dry bread crumbs, softened in 1/2 cup milk
  • 2 large eggs
  • 1/3 cup pine nuts
  • 1/2 cup sun dried tomatoes, simmered in boiling water 5 minutes, drained and chopped
  • 1 Tablespoon thyme
  • 1-1/2 teaspoons ground cumin
  • 1-1/2 teaspoons black pepper

Combine 1/4 cup honey with all other ingredients until evenly mixed. Press into 9 x 5-inch metal loaf pan. Drizzle remaining 1 Tablespoon honey over meatloaf and spread to cover top. Bake uncovered at 400°F for 50 to 60 minutes or until meat thermometer inserted into center registers 155 to 160°F. Let rest 5 minutes.

Recipe courtesy of the National Honey  Board.

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