Prep Time: 30 mins
Cook Time: 45 mins
Servings: 8
Ingredients
For the meatloaf:
- 1 tablespoon olive oil
- 1½ cup onion, chopped
- 3 garlic cloves, minced
- 2 large eggs
- ½ cup milk
- 2 teaspoon dijon mustard
- 1 teaspoon hot sauce
- 1½ teaspoon fresh marjoram, or ½ teaspoon dried,
crumbled
- 1½ teaspoon fresh thyme, or ½ teaspoon dried,
crumbled
salt and freshly ground pepper- 1 pound chuck ground beef
- ½ pound veal,optional. Use half pork and beef if
you can't find ground veal or don't buy veal.
- ½ pound ground pork
- 1½ cups fresh bread crumbs
- ¼ cup fresh parsley, minced
GLAZE
- ½ cup ketchup*
- ¼ cup light brown sugar
- 1½ tablespoon cider vinegar
Note: *I have used Heintz
Chili Sauce in place of ketchup and that's also a great choice!
Directions
- Preheat oven to 350 degrees.
- 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.
- 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.
- In a small bowl stir together ketchup, sugar, and
vinegar. Set
aside.
- 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.
- Transfer meat mixture to an oiled loaf pan.
Note:
I have, since, discovered that I can mix all the wet
ingredients in my Kitchen Aid mixer bowl, then add the meat and cooked onions
and garlic. I turn the mixer on LOW for a few minutes-- so much easier and less
messier!
Note:
- The best way to make the meatloaf is to use a
baking sheet, lined with foil. Place a cooling rack on top. Cut a piece of
foil to be larger than a the loaf-- and shape the meat into a loaf. Using
a metal skewer, poke holes along the foil...usually every other hole.
Place the shaped loaf on top of the foil. I prefer this method, as the
loaf is less likely to "steam" in a loaf pan. You can also glaze
all around the meatloaf, which is even better!
- Brush meat with ketchup glaze. Bake in oven
for about 45 minutes, until glaze has set.
- 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!
- Internal temperature of loaf should be 160
degrees F.
Note:
- Sometimes, I freeze half of the mixture in a
plastic lined loaf pan. Once it's frozen, I remove the loaf and place it
in a zip-loc bag, and the loaf is perfectly shaped. When ready to prepare,
thaw in the refrigerator, make the glaze and bake as directed.
- WITH THE OTHER HALF: I shape individual meat loafs, and bake as directed for 20 minutes. This speeds up the time, quite a bit.
