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The Very Best Glazed Meatloaf

  • 8 servings
  • Mins
    Prep Time
  • Mins
    Cook Time

This my family's favorite meatloaf recipe, of all time! What makes this taste so good is a combination of beef, veal and pork-- pricier, but it doesn't taste like a giant hamburger! Fresh marjoram and spices, hot sauce and herbs, and a fantastic glaze makes this so good-- you really don't need gravy. I also share a glazed carrots that makes this a "Retro Blue Plate Special". Too see how I make this, please visit my foodblog (link provided under "Source Info".


For the meatloaf:
1 tablespoon olive oil
cup onion, chopped
3 garlic cloves, minced
2 large eggs
½ cup milk
2 teaspoon dijon mustard
1 teaspoon hot sauce
teaspoon fresh marjoram, or ½ teaspoon dried, crumbled
teaspoon fresh thyme, or ½ teaspoon dried, crumbled
salt and freshly ground pepper
1 pound chuck ground beef
½ pound veal,optional. Use half pork and beef if you can't find ground veal or don't buy veal.
½ pound ground pork
cups fresh bread crumbs
¼ cup fresh parsley, minced
½ cup ketchup*
¼ cup light brown sugar
tablespoon cider vinegar
NOTE: *I have used Heintz Chili Sauce in place of ketchup and that's also a great choice!
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1 Preheat oven to 350 degrees. 2 In a skillet over moderate heat, add the oil. Heat the oil until hot, but not smoking. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Set aside and let cool. 3 In a mixing bowl, whisk the eggs, milk, mustard, and hot sauce together. Add marjoram, thyme, salt, and pepper.In a large mixing bowl, combine the meats, egg-milk mixture, bread crumbs, parsley, and the cooked onion mixture. 4 In a small bowl stir together ketchup, sugar, and vinegar. Set aside. 5 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. 6 Transfer meat mixture to an oiled loaf pan.* NOTE: I have, since, discovered that I can mix all the wet ingredients in my Kitchen Aid mixer bowl, then add the meat and cooked onions and garlic. I turn the mixer on LOW for a few minutes-- so much easier and less messier! *NOTE: The best way to make the meatloaf is to use a baking sheet, lined with foil. Place a cooling rack on top. Cut a piece of foil to be larger than a 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. I prefer this method, 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 ketchup glaze. Bake in oven for about 45 minutes, until glaze has set. Brush meat loaf with remaining glaze and bake for 15 minutes more; glaze again. My oven takes 1 hour and 15 minutes to reach the desired doneness. Times do vary, so allow for that! Internal temperature of loaf should be 160 degrees F. NOTE: Sometimes, I freeze half of the mixture in a plastic lined loaf pan. Once it's frozen, I remove the loaf and place it in a zip-loc bag, and the loaf is perfectly shaped. When ready to prepare, thaw in the refrigerator, make the glaze and bake as directed. WITH THE OTHER HALF: I shape individual meat loafs, and bake as directed for 20 minutes. This speeds up the time, quite a bit.

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