Glazed Meatloaf

My hubby's special request for dinner was meatloaf. I was happy to oblige. It's pretty easy to whip up, everyone seems to be a fan and there's always enough for a second meal.

Here is my go-to recipe. It is originally from The New Best Recipe cookbook but I've altered it throughout the years. Sometimes I use beef, sometimes I use turkey. But I find that adding a bit of ground pork to the mix makes a moister meatloaf.

Hope you liked it, honey!

Glazed Meatloaf


Glaze

• 1/2 cup ketchup
• 1/4 cup brown sugar
• 4 tbsp cider or white vinegar

Meatloaf

• 1 tbsp olive oil
• 1 medium onion, chopped fine
• 1 tbsp chopped garlic
• 2 jumbo or large eggs
• 1 tsp of fresh thyme or 1/2 tsp dried thyme 
• 1 tsp salt
• 1/2 tsp ground pepper
• 2 tbsp Dijon mustard
• 2 tbsp Worcestershire sauce
• 1/2 cup milk 
• 2 lbs of ground meat (use a mix of turkey, beef, pork; whatever you like best; I like to use 1/4 lb of ground pork plus 1 3/4 lbs. of either beef or turkey)
• 1 1/2 cups of fresh bread crumbs or panko 
• 1/4 cup of minced fresh parsley

Stir together all the ingredients for the glaze in a small saucepan and set aside.

Heat oven to 350 degrees.

Heat oil in a medium non-stick pan and add onions. Cook for about 5 minutes, stirring occasionally. Add the garlic and cook for another minute. Set aside to cool.

Mix the eggs, thyme, salt, pepper, mustard, Worcestershire sauce, parsley, cooled onion/garlic mix and milk in a large bowl. Add the meat mixture and bread crumbs. Combine well with your hands but don't overmix.

Dump mixture onto a baking pan lined with nonstick foil or parchment paper and form into a 9x5 inch loaf (or you could form them into mini-loaves, great for kids). Spread half the glaze over it.

Bake the loaf for about and hour. Remove from the oven and set aside to cool for 10 minutes. While it cools, simmer the rest of the glaze for a few minutes, stirring constantly until thickened slightly. Slice your meatloaf and serve with the glaze passed separately.