The Very Best Glazed Meatloaf

READY IN: 1hr 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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