All-American Meatloaf
(by America’s Test Kitchen) from Kelly
Meatloaf mix is a
combination of equal parts ground beef, pork, and veal and is available at most
grocery stores. If you cannot find meatloaf mix, substitute 1 pound of 90
percent lean ground beef and 1 pound of ground pork. {I just use 2 lbs.
ground beef}
1Tbs Vegetable oil
1 onion, chopped fine
2 garlic cloves, minced
½ tsp dried thyme
½ cup ketchup
¼ cup packed light brown sugar
4 tsp cider vinegar
2 large eggs
½ cup milk, plus extra as needed
2 tsp Dijon mustard
2 tsp Worcestershire
1 tsp salt
½ tsp pepper
¼ tsp Tabasco
2 lbs meatloaf mix (see note above)
2/3 cup crushed saltine crackers or 1 1/3 cups fresh
breadcrumbs {I just crumble up any white bread I have on hand}
1/3 cup minced fresh parsley {I use dried}
1.
Adjust an oven rack to the middle position and
heat the oven to 350°.
Heat the 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 in a smallish mixing bowl, mix
together the ketchup, brown sugar, and vinegar and set aside. In a large bowl,
mix the eggs, milk, mustard, Worcestershire, salt, pepper, and Tabasco
together.
3.
Add the meatloaf mix, crackers, parsley, and
sautéed onion mixture to the egg mixture. Mix until evenly blended and the
mixture doesn’t stick to 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 9x5 in. 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° on an instant-read
thermometer, about 15 minutes. Let cool for 20 minutes before slicing and
serving.
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