Memorable Meatloaf
Suzanne
The best you’ll have.
ingredients
- 1/2 cup ketchup
- 4 tbs brown sugar
- 4 tsp cider or white vinegar
- 2 tsp oil
- 1 medium onion, chopped medium
- 2 garlic cloves, minced
- 2 large eggs
- 1/2 tsp dried thyme leaves
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1/4 tsp hot red pepper sauce (Tabasco)
- 1/2 cup whole milk or plain yogurt
- 2 pounds meat loaf mix (50% ground chuck, 25% ground pork, 25% ground veal)
- 2/3 cup crushed saltine crackers (about 16) or 1 1/3 fresh bread crumbs
- 1/3 cup minced fresh parsley leaves
- 6-8 ounces thin-sliced bacon (8-12 slices, depending on shape of loaf)
directions
- 1
Mix ketchup, brown sugar and vinegar in a small saucepan. Set aside to be used as glaze later.
- 2
Preheat oven to 350 degrees.
- 3
Heat oil in medium skillet. Add onion and garlic. Sauté until softened (about 5 minutes). Set aside to cool.
- 4
Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper sauce, and milk or yogurt.
- 5
Add egg mixture to meat in a large bowl along with crackers, parsley, and cooked onion and garlic. Mix with fork until evenly blended and meat mixture does not stick to bowl. (If mixture sticks, add additional milk or yogurt, a couple of tablespoons at a time until mixture no longer sticks.)
- 6
Turn meat mixture onto work surface. With wet hands, pat mixture into approximately 9-by-5 inch loaf shape.
- 7
Place on foil-lined (for easy clean-up) shallow baking pan. Brush with half of the glaze, then arrange bacon slices, crosswise, over the loaf, overlapping slightly and tucking only bacon tips under loaf.
- 8
Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool at least 20 minutes.
- 9
Simmer remaining glaze over medium heat until thickened slightly.
- 10
Slice meat loaf and serve with extra glaze passed separately.
Source: Cook's Illustrated
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