- 1
- 75 mins
- 150 mins
Ingredients
- Meatloaf:
- 1 Tbsp. olive oil
- 1 1/2 cups onion, chopped
- 3 garlic cloves, minced
- 2 large eggs
- 1/2 cup milk, plus milk to soak breadcrumbs
- 3 tsp. Dijon mustard
- 1 1/2 tsp. hot sauce
- 1/2 teaspoon dried marjoram
- 1 tsp. Worcestershire sauce
- fresh ground pepper
- 1 1/2 lb. extra lean hamburger
- 1/2 lb. lean ground pork
- 1 1/2 cups fresh bread crumbs, soaked in milk to cover and wrung out
- 1/4 cup fresh parsley, minced
- Glaze:
- 1/2 cup ketchup
- 1/4 cup light brown sugar
- 1 1/2 Tbsp. cider vinegar
Preparation
Step 1
1. Preheat oven to 350 degrees F.
2. Soak the bread crumbs in enough milk to just cover them. Leave until most of milk is absorbed.
3. In a skillet over moderate heat, heat oil until hot, but not smoking. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Set aside and let cool. Wring out the bread crumbs.
4. In a large mixing bowl, whisk the eggs, milk, mustard, and hot sauce together. Add marjoram, thyme, Worcestershire and pepper. Add in the meats, bread crumbs, parsley, and the cooked onion mixture.
5. In a small bowl stir together ketchup, sugar, and vinegar. Set aside.
6. Transfer meat mixture to 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. Checking often for doneness.
NOTE: Internal temperature of loaf should be 160 degrees F.