Glazed Meatloaf

Both ground sirloin and ground chuck work well here, but avoid ground round—it is gristly and bland.

Photo by Jackie P.

PREP TIME

15

minutes

TOTAL TIME

55

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

55

minutes

SERVINGS

6

servings

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

Directions

1.MAKEGLAZEWhisk 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.2.COOKVEGETABLESLine 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. 3.PROCESSMEATProcess 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. 4.BROILAdjust 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. 5.BAKETransfer meatloaf to middle rack and brush with remaining uncooked glaze. Reduce oven temperature to 350 degrees and bake until meat loaf registers 160 degrees, 40 to 45 minutes. Transfer to carving board, tent with foil, and let rest 20 minutes. Slice and serve, passing cooked glaze at table.

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