The Very Best Glazed Meatloaf Recipe

By á-174836

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

Preparation

Step 1

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.