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Rick’s Favorite Meatloaf
Brown Sugar-Ketchup Glaze:
2 cups ketchup or chili sauce
4 Tablespoons light or dark brown sugar
4 teaspoons cider or white vinegar
Meat Loaf:
2 teaspoons vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
2 large eggs
1 tablespoon broiled steak seasoning
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1 cup milk, buttermilk
1 pound ground chuck
1 pound ground veal
1 pound ground pork
1 1/3 cup fresh, coarsly-ground bread crumbs
1/3 cup minced fresh parsley leaves
1. Glaze: Mix all ingredients in a small bowl; set aside.
2. Meat Loaf: Preheat the oven to 350 degrees. Heat oil in a medium skillet. Add onion
and garlic, and sauté until softened, about 5 minutes; set aside to cool. Prepare bread crumbs in blender or food processor 3. Mix eggs with steak seasoning, salt, pepper, mustard, Worcestershire, sauce pepper and
milk. In a large bowl add egg mixture to the ground chuck, ground veal and ground pork. Next add the bread crumbs, parsley, cooked onion and garlic; mix with a fork until evenly blended and meat mixture does not
stick to bowl. (If mixture does stick, add additional milk, a couple tablespoons at a time, and continue stirring until mixture stops sticking.)
4.
Turn meat mixture into a loaf pan an. Use a fork to pull mixture away from pan sides. Brush mixture with half of the glaze.
Bake until glaze is set, about 45 minutes. Brush with remaining glaze and continue
to bake until second coat has set and loaf registers 160 F about 15 minutes longer. Serves 6 to 8.
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