- 6
- 15 mins
- 105 mins
Ingredients
- For the Glaze:
- 1/2 cup ketchup
- 4 tablespoons light brown sugar
- 4 teaspoons cider vinegar
- For the Meatloaf:
- 2 teaspoons vegetable oil
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 2 eggs
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/8 teaspoon cayenne pepper
- 1/2 cup whole milk
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 pound ground veal
- 16 saltine crackers, crushed
- 1/3 cup minced fresh parsley
Preparation
Step 1
1. Make the Glaze: In a small saucepan, whisk together the ketchup, brown sugar and vinegar; set aside.
2. Make the Meatloaf: Preheat oven to 350 degrees F. Heat oil in medium skillet over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes. Set aside to cool while preparing the remaining ingredients.
3. In a large bowl, whisk together the eggs, thyme, salt, pepper, mustard, Worcestershire sauce, cayenne and milk. Add the ground meats, crackers, parsley and cooked onion mixture; mix with a fork until evenly blended.
4. With wet hands, pat the mixture into a 9-by-5-inch loaf shape. Place on a foil-lined rimmed baking pan (you could also use a 9x5-inch loaf pan with a perforated bottom). Brush with half of the glaze.
5. Bake loaf until it is cooked through (it should register 160 degrees F on an instant-read thermometer), about 1 hour. Cool at least 20 minutes. Simmer the remaining glaze over medium heat until thickened slightly. Slice the meatloaf and serve with extra glaze.
Note #1: The whole milk can be replaced by ½ cup plain yogurt.
Note #2: The crushed saltines can be replaced by ⅔ cup quick oats or 1⅓ cups fresh bread crumbs.