Ingredients: |
Ingredients: 1/4 cup olive oil
1-1/2 cups chopped onions
3 gloves garlic, minced (I always add more)
2 eggs
1/2 cup milk
2 teaspoons Dijon mustard
1 teaspoon hot sauce
1/2 teaspoons dried marjoram, crumbled
1/2 teaspoons dried thyme, crumbled
Salt, to taste
Pepper, to taste
1 pound ground chuck
1/2 pound ground veal (options: use half pork and beef it you cannot find found veal - or just do not use the veal)
1/2 pound ground pork
1-1/2 cups fresh bread crumbs
1/4 cup minced fresh parsley
1/2 cup ketchup
1/4 cup light brown sugar
1-1/2 tablespoons cider vinegar
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Directions: |
Directions:Heat oven to 350 º. In skillet over moderate heat, add oil. Heat oil until hot, but not smoking. Add onion and garlic and cook, stirring, until softened (about 5 minutes). Set aside and let cool.
In mixing bowl, whisk eggs, milk, mustard and hot sauce together. Add marjoram, thyme, salt and pepper in a large mixing bowl; combine meats, egg-milk mixture, bread crumbs, parsley and cooked onion mixture.
In a large bowl, stir together ketchup, sugar, and vinegar. Set aside.
Form 1 tablespoon of the meat mixture into a small patty, add it to a small oiled skillet, and cook until no longer pink. Taste for seasoning and adjust.
Transfer meat mixture to an oiled loaf pan. (Or, use a baking sheet, lined with foil. Place a cooling rack on top. Cut a piece of foil to be larger than the loaf, and shape the meat into a loaf. Using a metal skewer, poke holes along the foil, usually every other hole. Place the shaped loaf on top of the foil. This method is preferable as the loaf is less likely to "steam" in a loaf pan. You can also glaze all around the meatloaf, which is even better.) Brush meat with part of the ketchup glaze. Bake in oven for about 45 minutes, until glaze has set.
Brush meat loaf with glaze and bake for 15 minutes more; glaze again.
Continue baking until done. It takes about 1 hour and 15 minutes to reach the desired doneness. Time vary, so allow for that; the internal temperature of the loaf should be 160 degrees. |
This recipe for Glazed Meatloaf is from