The Very Best Meatloaf Recipe
This my family's favorite meatloaf recipe, of all time--and has become my most viewed recipe on my blog! What makes this taste so good is a combination of beef, veal* and pork-- pricier, but it doesn't taste like a giant hamburger! Fresh marjoram and spices, hot sauce and herbs, and a fantastic glaze makes this so good-- you really don't need gravy. I also share a glazed carrots that makes this a "Retro Blue Plate Special" *NOTE: I've recently omitted the ground veal, and find that the beef and pork combo is perfect.
- 1 Tbs olive oil
- 1½ cups onion, chopped
- 3 garlic cloves, minced
- 2 large eggs
- ½ cup milk
- 2 tsp dijon mustard
- 1 tsp hot sauce
- 1½ tsp fresh marjoram, or ½ teaspoon dried, crumbled
- 1½ tsp fresh thyme, or ½ teaspoon dried, crumbled
- salt and freshly ground pepper
- 1 lb chuck (ground beef)
- ½ lb veal (optional. Use half pork and beef if you can't find ground veal or don't buy veal)
- ½ lb ground pork
- 1½ cups fresh bread crumbs
- ¼ cup fresh parsley, minced
- For the Glaze:
- ½ cup ketchup*
- ¼ cup light brown sugar
- 1½ Tbs cider vinegar
- NOTE: *I have used Heintz Chili Sauce in place of ketchup and that's also a great choice!
- Preheat oven to 350 degrees F
- 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.
- 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.
- In a small bowl stir together ketchup, sugar, and vinegar. Set aside.
- 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.
- Transfer meat mixture to an oiled loaf pan.* NOTE: I have, since, discovered that I can mix all the wet ingredients in my Kitchen Aid mixer bowl, then add the meat and cooked onions and garlic. I turn the mixer on LOW for a few minutes-- so much easier and less messier!
- *NOTE: The best way to make the meatloaf is to use a baking sheet, lined with foil. Place a cooling rack on top. Cut a piece of foil to be larger than a the loaf-- and shape the meat into a loaf. Using a metal skewer, poke holes along the foil...usually every other hole. Place the shaped loaf on top of the foil. I prefer this method, as the loaf is less likely to "steam" in a loaf pan. You can also glaze all around the meatloaf, which is even better!
- Brush meat with ketchup glaze. Bake in oven for about 45 minutes, until glaze has set.
- Brush meat loaf with remaining glaze and bake for 15 minutes more; glaze again. My oven takes 1 hour and 15 minutes to reach the desired doneness. Times do vary, so allow for that!
- Internal temperature of loaf should be 160 degrees F.
- NOTE: Sometimes, I freeze half of the mixture in a plastic lined loaf pan. Once it's frozen, I remove the loaf and place it in a zip-loc bag, and the loaf is perfectly shaped. When ready to prepare, thaw in the refrigerator, make the glaze and bake as directed.
- WITH THE OTHER HALF: I shape individual meat loafs, and bake as directed for 20 minutes. This speeds up the time, quite a bit.
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|Amount Per Serving||%DV|
|Serving Size 209g|
|Recipe makes 8 servings|
|Calories from Fat 202||48%|
|Total Fat 22.51g||28%|
|Saturated Fat 7.91g||32%|
|Trans Fat 0.7g|
|Total Carbs 29.16g||8%|
|Dietary Fiber 1.6g||5%|