All-American Meatloaf

 

By Melissa Coon

 

Simply the best meatloaf ever. My whole family loves it and leftovers are never a problem.

 

Brown Sugar-Ketchup Glaze

1/2 cup ketchup or chili sauce

4 Tablespoons brown sugar

4 teaspoons cider or white vinegar

 

Meat Loaf

1 Tbs. onion powder

1 Tbs. garlic powder

2 large eggs

1/2 teaspoon dried thyme leaves

1 teaspoon salt

1/2 teaspoon ground black pepper

2 teaspoons Worcestershire sauce

1/4 teaspoon Tabasco

1/2 cup milk

2 pounds meat loaf mix (I use 1 lb. ground chuck, 1 lb. ground turkey)

2/3 cup crushed saltine crackers (about 1/2 package)

1/3 cup minced fresh parsley leaves

 

 

1. For the glaze: Mix all ingredients in small saucepan; set aside.

2. For the meat loaf: Heat oven to 350F. Heat oil in medium skillet. Add onion 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, Tabasco sauce. Add egg mixture to meat in large bowl along with crackers, parsley, and cooked onion and garlic; mix with fork until evenly blended and meat mixture does not stick to bowl. (If mixture sticks, add additional milk, a couple tablespoons at a time, until mix no longer sticks.)

4. Turn meat mixture onto work surface. With wet hands, pat mixture into approximately 9 x 5-inch loaf shape. Place on foil-lined (for easy cleanup) shallow baking pan. Brush with half the glaze.

5. Bake loaf for 45 minutes. Brush loaf with remaining glaze and continue baking 15 minutes or until internal temperature of loaf registers 160 degrees. Cool at least 20 minutes.