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!
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 4 tbsp cider or white vinegar
- 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
Heat oven to 350 degrees.
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.
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.