Recipe by Suzanne S.
This my family's favorite meatloaf recipe, of all time! What makes this taste so good is a combination of beef, veal and pork-- pricier, but it doesn't taste like a giant hamburger! Fresh marjoram and spices, hot sauce and herbs, and a fantastic glaze makes this so good-- you really don't need gravy. I also share a glazed carrots that makes this a "Retro Blue Plate Special". (source is foodiewife.kitchen.blogspot.com)
- 1 tablespoon olive oil
- 1 1⁄2 cups onions, chopped
- 3 garlic cloves, minced
- 2 large eggs
- 1⁄2 cup milk
- 2 teaspoons Dijon mustard
- 1 teaspoon hot sauce
- 1⁄2 teaspoon marjoram
- 1⁄2 teaspoon thyme
- salt & freshly ground black pepper
- 1 lb chuck (ground beef)
- 1⁄2 lb veal (optional. Use half pork and beef if you can't find ground veal or don't buy veal)
- 1⁄2 lb ground pork
- 1 1⁄2 cups fresh breadcrumbs
- 1⁄4 cup fresh parsley, minced
- 1⁄2 cup ketchup
- 1⁄4 cup light brown sugar
- 1 1⁄2 tablespoons cider vinegar
Directions See How It's Made
- 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.*.
- *NOTE: The best way to make the meatloaf is to use a baking sheet, lined with foil. Place a cooling rack on top. Cut a piece of foil to be larger than a the loaf-- and shape the meat into a loaf. Using a metal skewer, poke holes along the foil -- usually every other hole.
- Place the shaped loaf on top of the foil. I prefer this method, as the loaf is less likely to "steam" in a loaf pan. You can also glaze all around the meatloaf, which is even better!
- 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; glaze again.
- My oven takes 1 hour and 15 minutes to reach the desired doneness. Times do vary, so allow for that!
- Internal temperature of loaf should be 160 degrees F.