very best meatloaf with brown sugar ketchup glaze

Name: Very Best Meatloaf with Brown Sugar Ketchup Glaze
Prep time: 20 min
Cook time: 1 h
Yield: 6
Cuisine: American
Ingredients: GLAZE:; 4 tablespoon(s) white or cider vinegar; 6 tablespoon(s) brown sugar; 1 1/2 cup(s) ketchup or chili sauce; MEATLOAF:; 2 teaspoon(s) olive oil; 1 medium onion, chopped; 2 clove(s) garlic, minced; 2 large eggs; 1/4 cup(s) plain yogurt or milk; 2 teaspoon(s) worcestershire sauce; 2 teaspoon(s) dijon mustard; 1/4 teaspoon(s) hot red pepper sauce; 1/2 teaspoon(s) dried thyme leaves; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) ground black pepper; 1 1/4 pound(s) lean ground beef; 3/4 pound(s) ground pork; 2/3 cup(s) rolled oats; 1/3 cup(s) minced fresh parsley leaves

(1 rating)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

Moist and delicious Ground turkey may be substituted for pork. Freezes well.

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(1 rating)

yield 6 to 8 Servings

prep time 20 Min

cook time 1 Hr

method Bake

Ingredients For very best meatloaf with brown sugar ketchup glaze

GLAZE:
4 Tbsp

white or cider vinegar
6 Tbsp

brown sugar
1 1/2 c

ketchup or chili sauce
MEATLOAF:
2 tsp

olive oil
1 md

onion, chopped
2 clove

garlic, minced
2 lg

eggs
1/4 c

plain yogurt or milk
2 tsp

worcestershire sauce
2 tsp

dijon mustard
1/4 tsp

hot red pepper sauce
1/2 tsp

dried thyme leaves
1/2 tsp

salt
1/2 tsp

ground black pepper
1 1/4 lb

lean ground beef
3/4 lb

ground pork
2/3 c

rolled oats
1/3 c

minced fresh parsley leaves

How To Make very best meatloaf with brown sugar ketchup glaze

1
Mix all glaze ingredients in small saucepan; set aside.

2
For the meat loaf: Heat oven to 350 degrees F. Heat oil in medium skillet. Add onion; saute for 3 minutes. Add garlic and saute for 1 minute. Set aside to cool while preparing remaining ingredients.
3
Whisk eggs with yogurt, Worcestershire sauce, mustard, pepper sauce, thyme, salt and pepper.
4
In a large bowl, add ground beef and pork, egg mixture, oats, parsley and cooked onion and garlic; mix until evenly blended and meat mixture does not stick to bowl. (If mixture sticks, add additional yogurt, a couple of tablespoons at a time, until meat no longer sticks.)
5
Turn meat mixture onto a foil lined shallow baking pan. With wet hands, pat mixture into a 9 x 5- inch loaf. Brush with half the glaze.
6
Bake loaf until meat thermometer registers 160 degrees, about 1 hour. Remove from oven and let meatloaf rest for 10 minutes before slicing. Simmer remaining glaze over medium heat until slightly thickened. Slice and serve with extra glaze and Dijon mustard.
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