All-American Meatloaf

Source
The America's Test Kitchen Family Cookbook

Servings/Yield
4 servings
2 lbs

Rating

Difficulty

Cuisine
North American : United States

Course
Main

Ingredients

1 tablespoon vegetable oil
1 each onion, chopped
2 each garlic, cloves, minced
½ teaspoon Dried thyme
½ cup ketchup
¼ cup light brown sugar, packed
4 teaspoons cider vinegar
2 large eggs
½ cup milk
2 teaspoons Dijon mustard
2 teaspoons Worcestershire
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon Tabasco
2 pounds meatloaf mix, Gr Beef & veal
⅔ cup saltine crackers, crushed
1 ⅓ cups fresh breadcrumbs, instead of crackers
⅓ cup fresh parsley

Method

1. Adjust an oven rack to the middle position and heat the oven to 350. Heat oil in an 8 inch nonstick skillet over medium-high heat until shimmering. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and thyme and cook until fragrant, about 15 seconds. Set aside to cool for 5 minutes.

2. Meanwhile, mix together the ketchup, brown sugar, and vinegar and set aside. In a separate bowl, mix the eggs, milk, mustard, Worcestershire, salt, pepper, and Tabasco together.

3. Mix the meatloaf mix, crackers, parsley, sauteed onion mixture, and egg mixture until evenly blended and the mixture doesn't stick to the the bowl (if the mixture sticks, add additional milk, a tablespoon at a time, until it no longer sticks).

4. Turn the meat mixture onto a foil-lined baking sheet and shape into a 9 by 5 inch loaf. Brush with half of the ketchup mixture. Bake the loaf for 45 minutes.

5. Brush the loaf with the remaining ketchup mixture and continue to bake until the center of the loaf measures 160 degrees on an instant-read thermometer, about 15 minutes. Let cool for 20 minutes before slicing and serving.

Notes

Works fine with just gr beef.