The Ultimate MeatloafSubmitted by: FOODIEWIFE
IntroductionOne of the best recipes I have made, the glaze is the best part This meatloaf is different because of the combination of chuck, veal and pork. That makes it a little pricier, but this recipe is truly so good that my family devours it. I've yet to try it as a sandwich, the next day, because it's all gone! One of the best recipes I have made, the glaze is the best part This meatloaf is different because of the combination of chuck, veal and pork. That makes it a little pricier, but this recipe is truly so good that my family devours it. I've yet to try it as a sandwich, the next day, because it's all gone!
1 Tbs olive oil
1 1/2 cups onion, chopped
3 garlic cloves, minced
2 large eggs
1/2 cup milk ( use 1%)
2 tsp dijon mustard
1 tsp hot sauce
1 1/2 tsp fresh marjoram, or 1/2 teaspoon dried, crumbled
1 1/2 tsp fresh thyme, or 1/2 teaspoon dried, crumbled
salt and freshly ground pepper
1 lb chuck, twice-ground
1/2 lb veal, twice-ground
1/2 lb pork, twice-ground
1 1/2 cups fresh bread crumbs (I use whole wheat)
1/4 cup fresh parsley, minced
1/2 cup ketchup
1/4 cup light brown sugar
1 1/2 Tbs cider vinegar
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. Brush meat with ketchup glaze.Bake in oven for about 45 minutes, until glaze has set.
7 Brush meat loaf with remaining glaze and bake for 15 minutes more.
8 Internal temperature of loaf should be 160 degrees F.
I'll be honest with you-- I have never used "twice-ground" meats with this recipe. I shop for my meat at Nob Hill or reputable smaller grocery stores. It's worth the extra cost.
Number of Servings: 8
Recipe submitted by SparkPeople user FOODIEWIFE.