Sunday = comfort food = meat loaf. This is a recipe I have used for years. Every time I make this meatloaf it disappears way too fast. Most of the time there is not enough left over for sandwiches the next day. YIKES!! This time I managed to get a couple of sandwiches for Kent’s lunch this week.
Brown Sugar – Ketchup Glaze
1/2 cup ketchup
4 Tablespoons brown sugar
4 teaspoons cider vinegar (or white vinegar)
1 Tablespoon vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
2 large eggs
1/2 teaspoon dried thyme
1 teaspoon table salt
1/2 teaspoon ground pepper
1 Tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon hot sauce
1/2 cup yogurt or milk
1 1/2 pound ground chuck (this time I used 2 pound ground chuck to 1 pound ground pork)
1/2 pound ground pork
2/3 cups bread crumbs (I take 3-4 pieces of bread and put in food processor to make bread crumbs. Fresh bread crumbs work well with this recipe)
1. For the glaze; Mix all ingredients in small saucepan. Heat through on low heat until brown sugar dissolves, set aside.
2. For the meat loaf; Heat oven to 350 degrees. I make a free form meatloaf. I do not use a loaf pan. I use a baking pan lined with foil with a baking rack. I place the meatloaf on top of a baking rack. This allows the fat to go into the pan and not all over the meatloaf. They also have perforated meatloaf pans but I don’t have one of those. Thus, I use the free form method. 🙂 You could wrap the meatloaf in bacon if you desire. I prefer not.
3. Heat oil in medium skillet. Add onion and garlic; saute until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.
4. Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper sauce, and milk or yogurt. (I usually use plain yogurt) Add egg mixture to meat in a large bowl along with bread crumbs and cooked onion/garlic; mix with hands or fork until evenly blended and meat mixture does not stick to bowl. (If meat mixture sticks, add additional milk or yogurt, a couple of Tablespoons at a time until mix no longer sticks)
5. Place formed meatloaf on top of the baking rack (or in your meatloaf pan. That is up to you.) and place in oven. Brush with 1/4 of the glaze. Bake for 45 minutes. Top again with 1/4 of the glaze. Continue to bake until second coat has set and loaf registers 160 degrees, about 15 minutes longer. Take out of oven and cool 10-15 minutes. (If the hungry crew allows!) Slice and serve with a extra glaze passed separately.
Big hit in this house. Hope you give it a try and ENJOY!!