Ingredients: |
Ingredients: For the glaze: Makes 2 large meatloaves
1 c. ketchup
¼ c. packed brown sugar
2½ T. cider vinegar
½ tsp. hot sauce
For meatloaf:
5 tsp. vegetable oil, then 2 tsp. vegetable (or olive) oil
1½ medium onions, finely chopped
2 large carrots, finely chopped
3 garlic cloves, minced
26 crushed saltines
⅓ cup whole milk plus 2T. and 2 tsp whole milk
3 lbs lean ground beef (use ground sirloin or ground chuck - not ground round)
1 lb. ground pork
3 large eggs plus 1 large yolk (just 3 large eggs if using duck eggs)
⅓ c. + 2 T. and 2 tsp finely chopped fresh parsley
3 tsp Dijon mustard
3 tsp. Worcestershire sauce.
¾ tsp dried thyme
Salt and pepper
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Directions: |
Directions:1. For the glaze: whisk all ingredients in saucepan until sugar dissolves. Reserve ¼ cup glaze mixture, then simmer remaining glaze over medium heat until slightly thickened, about 5 minutes. Cover and keep warm.
2. For the meatloaf: Line a rimmed baking sheet with aluminum foil and coat lightly with vegetable oil spray. Heat oil in non-stick pan over medium heat until shimmering. Cook onions and carrots until golden, about 8 minutes. Add the 2 more tsp oil, then add garlic, and cook until fragrant, about 10 mins more, stirring frequently. Transfer to my new large Tramontina pot.
3. Process the saltines and milk in food processor until smooth, about 30 seconds. Transfer cracker mixture mixture to bowl with cooked onion mixture, and mix really well when onion mixture is cool enough. Then add the meat and mix well. Add the eggs and yolk, parsley, mustard, Worcestershire sauce, thyme, 1 tsp. salt, and ¾ tsp. pepper to bowl and mix with hands until combined.
4. Adjust 1 oven rack to middle position and second rack 4” from broiler element. Heat broiler. Transfer meat mixture to prepared baking sheet and shape into a 9”x5” loaf shape and place on the rimmed baking sheet (do not use a loaf pan). Broil on the upper rack until well-browned, about 5 minutes. Brush 2 T. of the unreduced glaze over the top and sides of the loaf, and return to oven and broil until glaze begins to brown, about 2 minutes.
5. Transfer baking sheet/ meatloaf to the lower rack, and brush with the remaining unreduced glaze. Reduce the oven temperature to 350º, and bake until the meatloaf registers 160º, 60 minutes. Transfer to a cutting board, tent with foil, and let rest for 20 minutes. Slice and serve with the reduced glaze |
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