"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Meat Loaf Recipe

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This recipe for Meat Loaf, by , is from The Leverton Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Deborah Leverton, Craig Leverton

Category:
Category:

Ingredients:  
Ingredients:  
Glaze

1 cup ketchup

cup packed brown sugar

2 tablespoons cider vinegar

teaspoon hot sauce


Meatloaf

2 teaspoons vegetable oil

1 onion, chopped fine

2 garlic cloves, minced

⅔ cup Saltine crackers, crushed (about 17 crackers) or bread crumbs

⅓ cup milk

1 pound 90-percent lean ground beef

1 pound ground pork

2 large eggs plus 1 large yolk

2 teaspoons Dijon mustard

2 teaspoons Worcestershire sauce

teaspoon dried thyme

⅓ cup finely chopped fresh parsley

Salt and pepper

Directions:
Directions:
MAKE GLAZE Whisk all ingredients in saucepan until sugar dissolves. Reserve cup glaze mixture, then simmer remaining glaze over medium heat until slightly thickened, about 5 minutes. Cover and keep warm.


2. COOK VEGETABLES Line rimmed baking sheet with foil and coat lightly with cooking spray. Heat oil in nonstick skillet over medium heat until shimmering. Cook onion until golden, about 8 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer to large bowl.


3. PROCESS MEAT Process saltines and milk in food processor until smooth. Add beef and pork and pulse until well combined, about ten 1-second pulses. Transfer meat mixture to bowl with cooled onion mixture. Add eggs and yolk, mustard, Worcestershire, thyme, parsley, 1 teaspoon salt, and teaspoon pepper to bowl and mix with hands until combined.


4. BROIL Adjust oven racks to upper (about 4 inches away from broiler element) and middle positions and heat broiler. Transfer meat mixture to prepared baking sheet and shape into 9- by 5-inch loaf. Broil on upper rack until well browned, about 5 minutes. Brush 2 tablespoons uncooked glaze over top and sides of loaf and then return to oven and broil until glaze begins to brown, about 2 minutes.


5. BAKE Transfer meatloaf to middle rack and brush with remaining uncooked glaze. Reduce oven temperature to 350 degrees and bake until meat loaf registers 160 degrees, 40 to 45 minutes. Transfer to carving board, tent with foil, and let rest 20 minutes. Slice and serve, passing cooked glaze at table.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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