Meat Loaf with Brown Sugar-Ketchup Glaze - Loaf Pan Variation
By America's Test KitchenPublished on August 22, 2007
Time
1¼ hours, plus 20 minutes cooling
Yield
Serves 6 to 8
Ingredients
Brown Sugar - Ketchup Glaze
½ cup ketchup or chili sauce4 tablespoons brown sugar 4 teaspoons cider vinegar or white vinegarMeatloaf
2 teaspoons vegetable oil 1 medium onion, chopped medium2 medium cloves garlic, minced2 large eggs ½ teaspoon dried thyme 1 teaspoon table salt ½ teaspoon ground black pepper 2 teaspoons Dijon mustard 2 teaspoons Worcestershire sauce ¼ teaspoon hot pepper sauce ½ cup whole milk or plain yogurt1 pound ground beef chuck ½ pound ground pork ½ pound ground veal ⅔ cup Saltine crackers, crushed (about 16), or quick oatmeal, or 1 ⅓ cups fresh bread crumbs⅓ cup minced fresh parsley leavesBefore You Begin
If available at your supermarket in the meat case or by special order, you can use 2 pounds meatloaf mix in place of the ground beef, pork, and veal.
Instructions
- Mix all ingredients in small saucepan; set aside.
- Heat oven to 350 degrees. Heat oil in medium skillet. Add onion and garlic; sauté until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.
- Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper sauce, and milk or yogurt. Add egg mixture to meat in large bowl along with crackers, parsley, and cooked onion and garlic; mix with fork until evenly blended and meat mixture does not stick to bowl. (If mixture sticks, add additional milk or yogurt, a couple tablespoons at a time until mix no longer sticks.)
- Turn meat mixture into meatloaf pan with perforated bottom, fitted with drip pan. Use fork to pull mixture from pan sides to prohibit glaze from dripping into oven. Brush with one-quarter of glaze. Bake until glaze is set, about 45 minutes. Top with another one-quarter of glaze; continue to bake until second coat has set and loaf registers 160 degrees, about 15 minutes longer. Cool at least 20 minutes. Simmer remaining glaze over medium heat until thickened slightly. Slice meatloaf and serve with extra glaze passed separately.
for the glaze
for the meatloaf
Time
1¼ hours, plus 20 minutes coolingYield
Serves 6 to 8Ingredients
Brown Sugar - Ketchup Glaze
½ cup ketchup or chili sauce
4 tablespoons brown sugar
4 teaspoons cider vinegar or white vinegar
Meatloaf
2 teaspoons vegetable oil
1 medium onion, chopped medium
2 medium cloves garlic, minced
2 large eggs
½ teaspoon dried thyme
1 teaspoon table salt
½ teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
¼ teaspoon hot pepper sauce
½ cup whole milk or plain yogurt
1 pound ground beef chuck
½ pound ground pork
½ pound ground veal
⅔ cup Saltine crackers, crushed (about 16), or quick oatmeal, or 1 ⅓ cups fresh bread crumbs
⅓ cup minced fresh parsley leaves
Test Kitchen Techniques
Ingredients
Brown Sugar - Ketchup Glaze
½ cup ketchup or chili sauce
4 tablespoons brown sugar
4 teaspoons cider vinegar or white vinegar
Meatloaf
2 teaspoons vegetable oil
1 medium onion, chopped medium
2 medium cloves garlic, minced
2 large eggs
½ teaspoon dried thyme
1 teaspoon table salt
½ teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
¼ teaspoon hot pepper sauce
½ cup whole milk or plain yogurt
1 pound ground beef chuck
½ pound ground pork
½ pound ground veal
⅔ cup Saltine crackers, crushed (about 16), or quick oatmeal, or 1 ⅓ cups fresh bread crumbs
⅓ cup minced fresh parsley leaves
Test Kitchen Techniques
Ingredients
Brown Sugar - Ketchup Glaze
½ cup ketchup or chili sauce
4 tablespoons brown sugar
4 teaspoons cider vinegar or white vinegar
Meatloaf
2 teaspoons vegetable oil
1 medium onion, chopped medium
2 medium cloves garlic, minced
2 large eggs
½ teaspoon dried thyme
1 teaspoon table salt
½ teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
¼ teaspoon hot pepper sauce
½ cup whole milk or plain yogurt
1 pound ground beef chuck
½ pound ground pork
½ pound ground veal
⅔ cup Saltine crackers, crushed (about 16), or quick oatmeal, or 1 ⅓ cups fresh bread crumbs
⅓ cup minced fresh parsley leaves
Test Kitchen Techniques
Why This Recipe Works
While testing to create our meatloaf recipe, we found out that a trio of beef, pork, and veal, with a higher proportion of ground chuck, was best. This gave the loaf a distinct but not overly strong beef flavor. Loaves made without filler were too hamburger-like. Those made with binders, on the other hand, had that distinct meatloaf texture. Cracker crumbs, quick-cooking oatmeal, and fresh bread crumbs improved the texture in our meatloaf recipe without adding a distracting flavor.
Before You Begin
If available at your supermarket in the meat case or by special order, you can use 2 pounds meatloaf mix in place of the ground beef, pork, and veal.
Instructions
- Mix all ingredients in small saucepan; set aside.
- Heat oven to 350 degrees. Heat oil in medium skillet. Add onion and garlic; sauté until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.
- Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper sauce, and milk or yogurt. Add egg mixture to meat in large bowl along with crackers, parsley, and cooked onion and garlic; mix with fork until evenly blended and meat mixture does not stick to bowl. (If mixture sticks, add additional milk or yogurt, a couple tablespoons at a time until mix no longer sticks.)
- Turn meat mixture into meatloaf pan with perforated bottom, fitted with drip pan. Use fork to pull mixture from pan sides to prohibit glaze from dripping into oven. Brush with one-quarter of glaze. Bake until glaze is set, about 45 minutes. Top with another one-quarter of glaze; continue to bake until second coat has set and loaf registers 160 degrees, about 15 minutes longer. Cool at least 20 minutes. Simmer remaining glaze over medium heat until thickened slightly. Slice meatloaf and serve with extra glaze passed separately.
for the glaze
for the meatloaf
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