Name: Meat Loaf with Brown Sugar-Ketchup Glaze - Loaf Pan Variation
Total time: 1 h 35 min
Yield: Serves 6 to 8
Ingredients: 1/2 cup ketchup or chili sauce; 4 tablespoons brown sugar; 4 teaspoons cider vinegar or white vinegar; 2 teaspoons vegetable oil; 1 medium onion, chopped medium; 2 medium cloves garlic, minced; 2 large eggs; 1/2 teaspoon dried thyme; 1 teaspoon table salt; 1/2 teaspoon ground black pepper; 2 teaspoons Dijon mustard; 2 teaspoons Worcestershire sauce; 1/4 teaspoon hot pepper sauce; 1/2 cup whole milk or plain yogurt; 1 pound ground beef chuck; 1/2 pound ground pork; 1/2 pound ground veal; 2/3 cup Saltine crackers, crushed (about 16), or quick oatmeal, or 1 1/3 cups fresh bread crumbs; 1/3 cup minced fresh parsley leaves

Meat Loaf with Brown Sugar-Ketchup Glaze - Loaf Pan Variation

Published on August 22, 2007

Time

1¼ hours, plus 20 minutes cooling

Yield

Serves 6 to 8

Ingredients

Brown Sugar - Ketchup Glaze

½ cup ketchup or chili sauce4 tablespoons brown sugar4 teaspoons cider vinegar or white vinegar

Meatloaf

2 teaspoons vegetable oil1 medium onion, chopped medium2 medium cloves garlic, minced2 large eggs½ teaspoon dried thyme1 teaspoon table salt½ teaspoon ground black pepper2 teaspoons Dijon mustard2 teaspoons Worcestershire sauce¼ teaspoon hot pepper sauce½ cup whole milk or plain yogurt1 pound ground beef chuck½ pound ground pork½ pound ground veal⅔ cup Saltine crackers, crushed (about 16), or quick oatmeal, or 1 ⅓ cups fresh bread crumbs⅓ cup minced fresh parsley leaves

Before You Begin

If available at your supermarket in the meat case or by special order, you can use 2 pounds meatloaf mix in place of the ground beef, pork, and veal.

Instructions

for the glaze

Mix all ingredients in small saucepan; set aside.

for the meatloaf

Heat oven to 350 degrees. Heat oil in medium skillet. Add onion and garlic; sauté until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.

Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper sauce, and milk or yogurt. Add egg mixture to meat in large bowl along with crackers, parsley, and cooked onion and garlic; mix with fork until evenly blended and meat mixture does not stick to bowl. (If mixture sticks, add additional milk or yogurt, a couple tablespoons at a time until mix no longer sticks.)

Turn meat mixture into meatloaf pan with perforated bottom, fitted with drip pan. Use fork to pull mixture from pan sides to prohibit glaze from dripping into oven. Brush with one-quarter of glaze. Bake until glaze is set, about 45 minutes. Top with another one-quarter of glaze; continue to bake until second coat has set and loaf registers 160 degrees, about 15 minutes longer. Cool at least 20 minutes. Simmer remaining glaze over medium heat until thickened slightly. Slice meatloaf and serve with extra glaze passed separately.