Glazed Meatloaf

By á-58

Ingredients

• Glaze
• 1 cup ketchup
• 1/4 cup packed brown sugar
• 2 1/2 tablespoons cider vinegar
• 1/2 teaspoon hot sauce
• Meatloaf
• 2 teaspoons vegetable oil
• 1 onion, chopped fine
• 2 garlic cloves, minced
• 2/3 cup Saltine crackers, crushed (about 17 crackers)
• 1/3 cup whole milk
• 1 pound 90-percent lean ground beef (see note)
• 1 pound ground pork
• 2 large eggs plus 1 large yolk
• 2 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon dried thyme
• 1/3 cup finely chopped fresh parsley
• Salt and pepper

Details

Servings 6
Preparation time 45mins
Cooking time 120mins
Adapted from cookscountry.com

Preparation

Step 1

Cutting ground beef with an equal portion of sweet ground pork balances the beefy flavor. We flavored our Glazed Meatloaf with traditional seasonings: salt, pepper, Dijon mustard, Worcestershire sauce, thyme, parsley, sautéed onion, and garlic. To add moisture and structure, we used a panade (paste) of milk and saltines (rather than bread), which provided a mild saltiness. Combining the panade in a food processor and then pulsing it with the meat gave the loaf the most cohesive, tender structure.

1. MAKE GLAZE

Whisk all ingredients in saucepan until sugar dissolves. Reserve ¼ cup glaze mixture, then simmer remaining glaze over medium heat until slightly thickened, about 5 minutes. Cover and keep warm.

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.

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 ¾ teaspoon pepper to bowl and mix with hands until combined.

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.

Transfer meatloaf to middle rack and brush with remaining reserved glaze. Reduce temperature to 350 degrees and bake until meatloaf registers 160 degrees - 40-45 minutes. Transfer to carving surface, tent w/foil, let rest 20 minutes. Slice and serve with cooked glaze.The beauty of meatloaf is that you can just stir together some meat and vegetables, pack the mixture into a pan, and pop it into the oven until suppertime. Right? Wrong. Meatloaf has its challenges, but a bit of know-how can fix them.

We bypass crunchy vegetables like celery and carrots and stick with assertive onions and garlic. Chop the onions fine and cook them a good 8 minutes over medium heat to ensure that they are soft and sweet.

Giving the meat mixture a quick spin in the food processor breaks it down for a smooth, finely textured loaf instead of a shaggy, coarse one.