The Very Best Glazed Meatloaf Recipe

The Very Best Glazed Meatloaf Recipe
The Very Best Glazed Meatloaf Recipe

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8 30 45

    | PREP TIME: 30 min | COOK TIME: 45 min

  • Ingredients

  • 1 1 Tbs

    1 Tbs olive oil

  • 1 1/2 1 1/2 cups

    1/2 cups onion, chopped

  • 3 3 garlic

    3 garlic cloves, minced

  • 2 2 large

    2 large eggs

  • 1/2 1/2 cup

    1/2 cup milk

  • 2 2 tsp

    2 tsp dijon mustard

  • 1 1 tsp

    1 tsp hot sauce

  • 1 1/2 1 1/2 tsp 1/2

    fresh marjoram, or 1/2 teaspoon dried, crumbled

  • 1 1/2 1 1/2 tsp 1/2

    fresh thyme, or 1/2 teaspoon dried, crumbled

  • salt and freshly ground pepper

  • 1 1 lb

    1 lb chuck (ground beef)

  • 1/2 1/2 lb

    1/2 lb veal (optional. Use half pork and beef if you can't find ground veal or don't buy veal)

  • 1/2 1/2 lb

    1/2 lb ground pork

  • 1 1/2 1 1/2 cups

    1/2 cups fresh bread crumbs

  • 1/4 1/4 cup

    1/4 cup fresh parsley, minced

  • 1/2 1/2 cup

    1/2 cup ketchup

  • 1/4 1/4 cup

    1/4 cup light brown sugar

  • 1 1/2 1 1/2 Tbs

    1/2 Tbs cider vinegar

Directions

1 Preheat oven to 350 degrees F. 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. 7 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! 8 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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