Recipe by Rick B(2)
I've been making this recipe for several years. Always a favorite at my house! Great reheated for another meal or sandwich...
Top Review by RSL
I've been looking for a new meatloaf recipe and decided to try this one. I can't say we were blown away by this recipe but it is certainly edible. My dh had two helpings even though he said he wasn't nuts about this, and I'll take leftovers for lunch a few days this week, so it's certainly a passable recipe, just not to our tastes and I probably will continue my search for a new recipe.
- 1⁄4 cup ketchup
- 2 tablespoons brown sugar
- 2 teaspoons vinegar (any type)
- 1 lb ground beef
- 1 lb ground pork
- 1 tablespoon vegetable oil
- 1 medium onion (chopped)
- 2 -3 garlic cloves (minced)
- 2 large eggs
- 1⁄2 teaspoon dried thyme
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1⁄4 teaspoon hot sauce
- 1⁄2 cup milk
- 2⁄3 cup crushed saltine crackers (approx. 16)
- 1⁄4-1⁄3 cup dry parsley flakes
Directions See How It's Made
- Preheat oven to 350°F.
- Mix ketchup, brown sugar and vinegar in a small bowl (this will be used to top meat loaf as a glaze) Heat oil in a skillet adding onion and garlic; sauté until tender.
- Mix eggs with salt, pepper, thyme, mustard, Worcestershire and milk; add to ground beef and pork in a large bowl along with crackers, parsley and cooked onion/garlic mixture.
- Blend meat mixture until thoroughly mixed (if meat mixture sticks to side of the bowl add a slight amount more milk) Place mixture in a foil lined baking pan and shape into a loaf (approx 9x5 inches) Brush top with glaze mixture.
- Bake for approx 1 hour (check for doneness) Let cool for about 15 minutes before serving.
- NOTE: Try frying a couple of slices of the cold leftovers in a small amount of butter for a great hot sandwich!