The Very Best Glazed Meatloaf

Submitted by Barenakedchef

"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)"

 

• Ready In: 1hr 50mins
• Ingredients: 18
• Serves: 8

ingredients

• 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

1. Preheat oven to 350 degrees F.
2. 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.
3. 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.
4. In a small bowl stir together ketchup, sugar, and vinegar. Set aside.
5. 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.
6. Transfer meat mixture to an oiled loaf pan.*.
7. *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.
8. 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!
9. Brush meat with ketchup glaze.Bake in oven for about 45 minutes, until glaze has set.
10. Brush meat loaf with remaining glaze and bake for 15 minutes more; glaze again.
11. My oven takes 1 hour and 15 minutes to reach the desired doneness. Times do vary, so allow for that!
12. Internal temperature of loaf should be 160 degrees F.