Prep 15 mins
Cook 1 hr
I'm entering this to get the nutritional info. But after years of winging meatloaves this is now my go to recipe. It's very slightly modified from a Cook's Illustrated recipe. They add a brown sugar/ketchup glaze that I rarely bother with. Email me if you want it.
- 2 teaspoons vegetable oil
- 1 medium onion, chopped medium
- 2 medium garlic cloves, 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
- 1 lb ground chuck
- 1 lb ground pork
- 16 saltine crackers, crushed
- 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 onto work surface. With wet hands, pat mixture into approximately 9-by-5-inch loaf shape. Place on foil-lined (for easy cleanup) shallow baking pan.
- Bake loaf until loaf registers 160 degrees, about 1 hour. Cool at least 20 minutes.
We thought this was just ok. The texture was nice, it was moist but still held together nicely. I added diced celery while sauteing the onion and garlic for an added crunch and used bread crumbssince I didn't have any saltines. Again, the texture was nice, we just weren't thrilled with the taste. I want to try it again, changing a few of the seasonings. Chose this recipe for Fall PAC 2011.