Ingredients: |
Ingredients: 2 tsp Vegetable oil
1 med Onion, chopped
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
1/2 cup Milk
1 lb Ground beef
1/2 lb Ground pork
1/2 lb Ground veal
11/3 cups Fresh bread crumbs
1/3 cup Minced fresh parsley leaves
6–8 oz Thin-sliced bacon (8 to 12 slices, depending on loaf shape)
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Directions: |
Directions:Heat oven to 350º Heat oil in medium skillet. Add onion and garlic; sauté until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients. Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper sauce, and milk or yogurt. Add egg mixture to meat in 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 tablespoons at a time, until mix no longer sticks.)
Turn meat mixture onto work surface. With wet hands, pat mixture into approximately 9 x 5-inch loaf shape. Place on foil-lined (for easy cleanup) shallow baking pan. Brush with half the glaze, then arrange bacon slices, crosswise, over loaf, overlapping slightly and tucking only bacon tip ends under loaf. Bake loaf until bacon is crisp and internal temperature of loaf registers 160 degrees; about 1 hour. Cool at least 20 minutes. Simmer remaining glaze over medium heat until thickened slightly.
To serve slice into 1' slices and serve. Heated glaze should be offered on side to pour over meat loaf. |
This recipe for Meat Loaf with Brown Sugar-Ketchup Glaze is from