Ingredients: |
Ingredients: 1 Tbsp veg oil
1 onion, chopped fine
2 garlic cloves, minced
1/2 tsp dried thyme
1/2 C ketchup
1/4 C packed light brown sugar
4 tsp cider vinegar
2 lg eggs
1/2 C milk, plus extra as needed
2 tsp Dijon mustard
2 tsp Worcestershire sauce
1 tsp salt
1/4 tsp Tabasco
2 lbs meatloaf mix (equal parts beef, veal and pork)
2/3 C crushed saltine crackers (or 1 /13 C breadcrumbs)
1/3 C minced fresh parsley
|
Directions: |
Directions:350º 45 minutes plus 15 minutes. 20 minutes rest
Heat oil in a medium skillet over medium-high heat. Add onion, cook until softened, about 5 minutes. Stir in garlic and thyme, cook until fragrant, about 15 seconds. Set aside to cool.
Mix together ketchup, brown sugar, and vinegar. Set aside. In a separate bowl mix the eggs, milk, mustard, Worcestershire, salt, pepper and Tabasco.
Mix the meatloaf mix, crackers, parsley, sautéed onion mixture, and egg mixture until evenly blended and the mixture does not stick to the bowl. If the mixture sticks to the bowl add additional milk a Tbsp at a time until it no longer sticks.
Turn the meat onto a foil lined baking sheet, shape into a 9X5 loaf. (I often place on a rack to allow the grease to drip through)
Brush with half of the ketchup mixture. Bake for 45 minutes.
After 45 minutes brush with the remaining ketchup mixture and continue to bake for 15 minutes or until a thermometer reads 160º. Let rest for 20 minutes before slicing and serving.
Americas Test Kitchen© |
This recipe for Meatloaf is from