Meatloaf Recipe
frombrowneyedbaker.comwww.browneyedbaker.com/best-meatloaf-recipe
This classic meatloaf recipe is the absolute best you’ll find. It’s loaded with flavor, very easy to prepare, and the sauce is delicious.
Ingredients
For the Glaze:
For the Meatloaf:
Instructions
Make the Glaze: In a small saucepan, whisk together the ketchup, brown sugar and vinegar; set aside.
Make the Meatloaf: Preheat oven to 350 degrees F. Heat oil in medium skillet over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes. Set aside to cool while preparing the remaining ingredients.
In a large bowl, whisk together the eggs, thyme, salt, pepper, mustard, Worcestershire sauce, cayenne and milk. Add the ground meats, crackers, parsley and cooked onion mixture; mix with a fork until evenly blended.
With wet hands, pat the mixture into a 9-by-5-inch loaf shape. Place on a foil-lined rimmed baking pan (you could also use a 9×5-inch loaf pan with a perforated bottom). Brush with half of the glaze.
Bake meatloaf until it is cooked through (it should register 160 degrees F on an instant-read thermometer), about 1 hour, brushing with the remaining glaze when there is 15 minutes left. Cool at least 20 minutes, then slice the meatloaf and serve.
Notes
- Meat: You can replace the meat in this recipe with 2 pounds of “meatloaf mix”, which is available at a lot of grocery stores in the meat case. Milk: The whole milk can be replaced by ½ cup plain yogurt. Saltines: The crushed saltines can be replaced by ⅔ cup quick oats or 1⅓ cups fresh bread crumbs. Storage: Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days. Freeze Before Baking – Mix together the ingredients, shape the meatloaf, then wrap in plastic wrap, place in a ziploc freezer bag, and freeze for up to 4 months. Thaw overnight in the refrigerator, then bake as directed. I recommend freezing it without the glaze and making it/brushing it on right before baking. Freeze After Baking – After the meatloaf has baked and cooled, wrap it in plastic wrap, wrap it in a layer of aluminum foil, place in a ziploc freezer bag, and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat in a 350-degree oven, covered with foil, for about 45 minutes, or until heated through. I do not recommend reheating directly from frozen, as it takes A LONG TIME and the outside can get dry while the inside remains frozen. For individual servings, slice the baked and cooled meatloaf and follow these same steps. Nutritional values are based on one serving
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