Meatloaf for People Who Hate Meatloaf

"I have converted several people with this recipe. I got the basic recipe from ATK's Best New Recipes Cookbook and added my own tweaks. I generally triple the glaze recipe so as to have plenty for leftovers. The bacon is optional but does add great flavor and crunch. Another option is to substitute 2/3 cup of instant oats run through the food processor for several pulses for the cracker or bread crumbs. You can use them whole, but they give the loaf an odd texture that disappears when they are ground a little."
 
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Ready In:
1hr 40mins
Ingredients:
21
Serves:
6-8
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ingredients

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directions

  • For the glaze:

  • Combine ketchup, brown sugar, mustard, balsamic vinegar and hot sauce in a small saucepan over medium heat. Stir constantly until just starting to bubble. Reduce heat to low and simmer slowly until meatloaf is ready to go into the oven.
  • For the meatloaf:

  • Heat the oven to 350 degrees. Prepare a rimmed baking sheet by covering with foil and then placing a cooling rack inside, also covered with foil and poking several holes for grease drainage.
  • Heat the butter or oil in a medium skillet. Add the onion and saute until soft and slightly brown. Add garlic and continue to cook until fragrant, about 1 more minute. Set aside to cool.
  • Beat the eggs, thyme, salt, pepper, cayenne, mustard, worcestershire, liquid heat, yogurt or milk in a large bowl. Add the cooled onion mixture. Add the crackers and the beef and pork and combine well with a fork or your hands. Be certain that there are no unmixed pockets of meat or cracker mixture.
  • With wet hands, turn the mixture onto the prepared pan and pat into a squared loaf shape. Remove the glaze from the heat and brush a generous amount over the loaf. Arrange the bacon slices crosswise, overlapping slightly and tucking the ends under with a spatula.
  • Bake until the bacon is crisp and the loaf temperature is 160 degrees, about an hour and 15 minutes. Cool at least 20 minutes. Serve with the remaining glaze on the side.

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RECIPE SUBMITTED BY

Hi! My name is Nanci. I have lived in the Cincinnati, Ohio area for my entire life and love it here. I worked for nearly 27 years as a pet groomer and am now a receptionist in an awesome little grooming shop. I live with my boyfriend of 10 years and our 4 cats. I have 3 kids and 7 grandkids whom I adore. I make special occasion cakes as a hobby. My favorite cooking story is from when I catered my niece's wedding in North Carolina. I had finished displaying the 5 tier cake with 7 minute frosting and was in the kitchen finishing the food when we heard a huge crash in the reception room. The cake had collapsed from the heat and humidity! I quickly made up a new batch of frosting and put it back together before the guests arrived. The bride didn't even notice the difference!</p>
 
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