Glazed Meatloaf

Ingredience

Glaze

1 cup ketchup

¼ cup packed brown sugar

2½ tablespoons cider vinegar

½ teaspoon hot sauce

Meatloaf

2 teaspoons vegetable oil

1 onion, chopped fine

2 garlic cloves, minced

17 square or 19 round saltines

⅓ cup whole milk

1 pound 90 percent lean ground beef

1 pound ground pork

2 large eggs plus 1 large yolk

⅓ cup finely chopped fresh parsley

2 teaspoons Dijon mustard

2 teaspoons Worcestershire sauce

½ teaspoon dried thyme

1 teaspoon table salt

¾ teaspoon pepper

Pokyny

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 rimmed baking sheet with aluminum foil and coat lightly with vegetable oil spray. Heat oil in nonstick skillet over medium heat until shimmering. Cook onion until golden, about 8 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer to large bowl.

3. Process saltines and milk in food processor until smooth, about 30 seconds. Add beef and pork and pulse until well combined, about 10 pulses. Transfer meat mixture to bowl with cooled onion mixture. Add eggs and yolk, parsley, mustard, Worcestershire, thyme, salt, and pepper to bowl and mix with hands until combined.

4. Adjust 1 oven rack to middle position and second rack 4 inches from broiler element; heat broiler. Transfer meat mixture to prepared baking sheet and shape into 9 by 5-inch loaf. Broil on upper rack until well browned, about 5 minutes. Brush 2 tablespoons unreduced glaze over top and sides of loaf and then return to oven and broil until glaze begins to brown, about 2 minutes.

5. Transfer meatloaf to lower rack and brush with remaining unreduced glaze. Reduce oven temperature to 350 degrees and bake until meatloaf registers 160 degrees, 40 to 45 minutes. Transfer to cutting board, tent with foil, and let rest for 20 minutes. Slice and serve, passing remaining reduced glaze at table.

Poznámky

WHY THIS RECIPE WORKS For our old-fashioned meatloaf, we cut ground beef with an equal portion of sweet ground pork for better flavor. For seasoning, we stuck with tradition: salt, pepper, Dijon mustard, Worcestershire sauce, thyme, parsley, sautéed onion, and garlic. We combined the meat with a panade (paste) of milk and saltines for a cohesive, tender structure. To evaporate the surface moisture that was inhibiting the formation of a crust, we broiled the loaf prior to baking and glazing.

Both ground sirloin and ground chuck work well here, but avoid ground round—it is gristly and bland.