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Glazed Meat Loaf

Source of Recipe


Cook's Country magazine



List of Ingredients



• -- Glaze --
  
• 1 cup catsup
  
• ¼ cup packed brown sugar
  
• 2½ Tbsp cider vinegar
  
• ½ tsp hot sauce
  
• .
  
• -- Meat Loaf --
  
• 2 tsp vegetable oil
  
• 1 onion, chopped fine
  
• 2 cloves garlic, minced
  
• 2/3 cup crushed saltine crackers (about 17 crackers)
  
• 1/3 cup whole milk
  
• 1 pound 90% lean ground beef
  
• 1 pound ground pork
  
• 2 large eggs, plus 1 egg yolk
  
• 2 tsp Dijon mustard
  
• 2 tsp Worcestershire sauce
  
• ½ tsp dried thyme
  
• 1/3 cup finely chopped fresh parsley
  
• Salt and pepper
  






Instructions



1. Make glaze:
   Whisk all ingredients in saucepan until sugar dissolves. Remove ¼ cup glaze mixture, then simmer remaining glaze over medium heat until slightly thickened, about 5 minutes. Cover and keep warm.
   
   
2. Cook vegetables:
   Line rimmed baking sheet with foil and coat lightly with cooking spray. Heat oil in nonstick skillet over medium heat until shimmering. Cook onion until golden, about 8 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer to large bowl.
   
   
3. Process meat:
   Process saltines and milk in food processor until smooth. Add beef and pork, and pulse until well combined, about ten 1-second pulses. Transfer meat mixture to bowl with cooled onion mixture. Add eggs and yolk, mustard, Worcestershire, thyme, parsley, 1 teaspoon salt, and ¾ teaspoon pepper to bowl and mix with hands until combined.
   
   
4. Broil:
   Adjust oven racks to upper (about 4 inches away from broiler element) and middle positions and heat broiler. Transfer meat mixture to prepared baking sheet and shape into 9- x 5-inch loaf. Broil on upper rack until well browned, about 5 minutes. Brush 2 tablespoons uncooked glaze over top and sides of loaf and then return to oven and broil until glaze begins to brown, about 2 minutes.
   
   
5. Bake:
   Transfer meat loaf to middle rack and brush with remaining uncooked glaze. Reduce oven temperature to 350° and bake until meat loaf registers 160°, 40 to 45 minutes. Transfer to carving board, tent with foil, and let rest 20 minutes.
   Slice and serve, passing cooked glaze at table.
   
   Serves 6 to 8