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Glazed Meat Loaf

There are two recipes to this submission. They go together so well that I just can't offer one without the other. They are both easy and economical as well as great comfort foods.
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Ingredients:

Glaze for Meatloaf:

  • 1 cup catsup
  • 1/4 cup packed brown sugar
  • 2 1/2 Tbsp. apple cider vinegar
  • 1/2 tsp. hot sauce (use your favorite or leave it out)

Meat Mixture:

  • 2 tsp. vegetable oil (I use Mazola corn oil or olive oil)
  • 1 onion, chopped find
  • 2 garlic cloves, minced
  • 2/3 cup crushed saltine crackers (about 19 crackers)
  • 1/3 cup milk (regular - not skimmed, 1 or 2%)
  • 1 lb. 90% lean ground beef (both ground sirloin and ground chuck work well here, but avoid ground round. It is gristly and bland.)
  • 1 lb. ground pork
  • 2 large eggs plus 1 egg yolk
  • 2 tsp. Dijon mustard
  • 2 tsp. Worcestershire Sauce
  • 1/2 tsp. ground thyme
  • 1/3 cup finely chopped fresh parsley
  • salt and pepper

Directions:

To make the glaze, whisk all ingredients in saucepan until sugar dissolves. Reserve 1/4 cup glaze mixture, then simmer remaining glaze over medium heat until slightly thickened, about 5 minutes. Cover and keep warm.

Cook vegetables in skillet with a little olive oil until golden, about 8 minutes. Add garlic and cook until fragrant (about 30 seconds). Transfer to large bowl.

Line rimmed baking sheet with heavy duty aluminum foil and coat lightly with vegetable oil. Set aside.

Prepare the meat mixture, by crushing saltines and add milk. Stir until smooth. Add beef and pork and mix (with your immaculately clean hands) until well mixed. Transfer this mixture to large bowl with cooked onions. Add eggs and egg yolk, mustard, Worcestershire, thyme, parsley, a tsp. of salt and 3/4 tsp black pepper. Mix with your hands until everything is well combined.

Broil to create glazed top. Adjust 1 oven rack to upper rack of oven, about 4 inches away from broiler element). Place the second rack in the middle position. Heat broiler. Transfer meat mixture to prepared baking sheet and shape into a 9 x 5 inch loaf. Broil on upper rack until well browned (about 5 minutes). Brush 2 Tbsp. glaze over the top and sides of meatloaf, then return to oven and broil an additional approximate 2 minutes or until glaze begins to brown.

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Bake meat loaf: Move meat loaf to middle rack now and brush with remaining glaze. Reduce oven temperature to 350 degrees F, and bake until meat loaf registers 160 degrees F when tested with instant read thermometer (about 40-45 minutes).

Remove from oven and carefully transfer meat loaf to carving board, and tent with foil allowing it to rest for 20 minutes. Slice and serve.

If you want enough glaze to pass for adding to meat loaf when served, make a double amount, and keep half for passing. Be sure it's nice and hot.

Servings: 6-8
Prep Time: 30 Minutes
Cooking Time: 60-70 Minutes

Source: This is a recipe that came from my subscription to Cooks Country magazine a good while ago. It is very good and the perfect one to serve with another recipe I copied from the same magazine, Sour Cream and Green Onion Smashed Potatoes.

The two recipes go together like "Peas and Carrots" which incidentally makes a lovely side dish to be served with the Meat Loaf and Smashed Potatoes.

By Julia from Boca Raton, FL

Editor's Note: Here is Julia's recipe for Smashed Potatoes.

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August 25, 20110 found this helpful

Thank goodness our family loves meatloaf as with the economy so bad right now, it's about the only meat we're buying other than chicken. It's nice to have a new recipe to try. This sound really good too.

Thanks for sharing it.

ww

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August 25, 20110 found this helpful

Julia, you can probably hear my tummy growling all the way from Ohio! Grr, "Feed me!"

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August 25, 20110 found this helpful

I agree that your Glazed MeatLoaf and those Smashed Potatoes are perfect companions for a great Sunday dinner. That's going on my menu list for the month of September. I hope you'll do that again (sending us 2 recipes that go together so well at the same time). This was really good.

Thanks for the very special treat. HokeyPoke

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August 25, 20110 found this helpful

Can I come to live with you? I'll bring my own bowl, spoon and bib.

Your recipes sound like everything my grandma used to make, and I got

to stay with her almost every summer. They were some of the best days

of my life. She had a garden that she allowed me to help with, and she

canned or made jelly and preserves out of everything she could. I went

with her down to the basement to pick out which vegetable was low on the

shelves and that's what we'd start working on.

Sometimes, I was allowed to go down by myself and pick out a jar of

jelly. My favorite was peach and I guess it'll always be peach.

Thanks for sending me down memory lane and the great recipes.

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August 26, 20110 found this helpful

I'm up early with a first cup of coffee. I must get up and build a lunch to take to work today, and if only I had this meatloaf to make myself a nice fat sandwich. <sigh> . I'll have one next week though. There is no sandwich that tastes as good as a tasty meatloaf sandwich, and this recipe looks so good, Pookarina.

Thanks for this one and for the great-sounding Smashed Potatoes to go

with it (I love green scallions too). We'll have a nice dinner one night, and I'll have my meatloaf sandwich the next day. I'll be thinking about this all day now.

Lee

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August 26, 20110 found this helpful

Wow, this sounds really good! I can't wait to try it. I love meat loaf, and I love meat loaf sandwiches even more. This glaze sounds wonderful too.

I want to come live with you too! Except I'd gain even more weight. I guess I'll have to settle for making all the recipes you've posted.

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