Photo: Meatloaf Recipe
Ingredients
- 1 tablespoon olive oil
- 1 1/2 cups chopped onion
- 3 garlic cloves, minced
- 2 large eggs
- 1/2 cup milk
- 2 teaspoons Dijon mustard
- 1 teaspoon hot sauce
- 1 1/2 teaspoons fresh marjoram, or 1/2 teaspoon dried, crumbled
- 1 1/2 teaspoons fresh thyme, or 1/2 teaspoon dried, crumbled
- Salt, freshly ground pepper
- 1 pound twice-ground chuck
- 1/2 pound twice-ground veal
- 1/2 pound twice-ground pork
- 1 1/2 cups fresh bread crumbs
- 1/4 cup fresh parsley leaves, minced
- 1/2 cup ketchup
- 1/4 cup light brown sugar
- 1 1/2 tablespoons cider vinegar
Directions
Preheat oven to 350 degrees F.
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. 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. Internal temperature of loaf should be 160 degrees F.
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By inezlechmanski_...
Prescott, 41
on August 16, 2012
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I love meatloaf and have made it for years but never thought it or any other I tasted was wonderful - but this one certainly is. I made some adjustments - used all beef and instead of milk used tomato sauce. I used italian dried seasoning instead of thyme & marjoram and used worcestershire instead of hot sauce. It turned out to be the best meatloaf and this recipe will be the only one I use from now on. Husband loves meatloaf and agreed this is the best. Its a WINNER!
By Murphy, N.C.
on June 28, 2012
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This was a great recipe ! It was the first time I had used my food processor to make breadcrumbs. It really made a difference in the texture & was wonderful. For our taste,I added more seasoning and hot sauce. I found I needed this by their suggestion of making the little patty. The glaze was a wonderful touch, making it a special meatloaf. I did double the glaze for use later as suggested by another review , and a helpful suggestion. I'm not losing this recipe !
By megsara
Harrisburg, PA
on December 02, 2010
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This is now my go-to meatloaf recipe! I love the onion and sometimes add green or red bell pepper if the mood strikes. The homemade breadcrumbs really keep the texture nice and light (not like the brick I ate as a kid. There's only two of us at home but this meatloaf never lasts more than a day!
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