Meat Loaf with Glaze

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Pre-Notes

If you do not have a meat loaf pan, transfer meat mixture to a foil lined, rimmed baking sheet and shape into 9- by 5-inch loaf.

Ingredients

Glaze

1. 1/2 c ketchup or chili sauce
2. 4 T brown sugar
3. 4 t cider or white vinegar

Meat Loaf

4. 2 t oil
5. 1 medium onion, chopped medium
6. 2 garlic cloves, minced
7. 2 eggs
8. 1/2 t dried thyme leaves
9. 1 t salt
10. 1/2 t ground black pepper
11. 2 t Dijon mustard
12. 2 t Worcestershire sauce
13. 1/4 t Frank's Red Hot Sauce
14. 1/2 c whole milk or plain yogurt
15. 2 lbs ground chuck beef
16. 2/3 c crushed saltine crackers or quick oatmeal or 1 1/3 c fresh bread crumbs
17. 1/3 c fresh parsley leaves, minced

Instructions

Glaze

1. Mix the ketchup, brown sugar, and vinegar in small saucepan; set aside.

Meat Loaf

1. Heat oven to 350°F.
2. Heat oil in medium skillet. Add onions and garlic; saute until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.
3. Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, hot sauce, and milk or yogurt. Add egg mixture to meat in large bowl along with crackers, parsley, and cooked onions and garlic; mix with fork until evenly blended and meat mixture does not stick to bowl. (If mixture sticks, add additional milk or yogurt, a few tablespoons at a time until mixture no longer sticks).
4. Turn meat mixture into meat loaf pan with perforated bottom, fitted with drip pan. Use fork to pull mixture from pan sides to prohibit glaze from dripping into oven. Or, transfer meat mixture to a foil lined, rimmed baking sheet and shape into 9- by 5-inch loaf.
5. Brush with 1/4 of glaze. Bake until glaze is set, about 45 minutes.
6. Top with another one-quarter of glaze; continue to bake until second coat has set and loaf register 160°F, about 15 minutes longer.
7. Cool at least 20 minutes.
8. Simmer remaining glaze over medium heat until thickened slightly.
9. Slice meat loaf and serve with extra glaze passed separetely.

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