Memorable Meatloaf
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.
INGREDIENTS
Nutrition- 2teaspoons vegetable oil
- 1
- 2
- 2large eggs
- 1⁄2teaspoon dried thyme
- 1teaspoon table salt
- 1⁄2teaspoon ground black pepper
- 2teaspoons Dijon mustard
- 2teaspoons Worcestershire sauce
- 1⁄4teaspoon hot pepper sauce
- 1⁄2cup whole milk
- 1lb ground chuck
- 1lb ground pork
- 16saltine crackers, crushed
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DIRECTIONS
- 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.
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