- 8
- 30 mins
- 75 mins
Ingredients
- 1 Tbs olive oil
- 1 1/2 cups onion, chopped
- 3 garlic cloves, minced
- 2 large eggs
- 1/2 cup milk
- 2 tsp dijon mustard
- 1 tsp hot sauce
- 1 1/2 tsp fresh marjoram, or 1/2 teaspoon dried, crumbled
- 1 1/2 tsp fresh thyme, or 1/2 teaspoon dried, crumbled
- salt and freshly ground pepper
- 1 lb chuck
- 1/2 lb veal (optional. Use half pork and beef if you can't find ground veal or don't buy veal)
- 1/2 lb pork, twice-ground
- 1 1/2 cups fresh bread crumbs
- 1/4 cup fresh parsley, minced
- 1/2 cup ketchup
- 1/4 cup light brown sugar
- 1 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. 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.