OK I will admit. I am not a big fan of the meatloaf but this one is fan-freakin-tabulous and definitely work the try!


• 1 c ketchup
• 1/4 c packed brown sugar
• 2 1/2 T cider vinegar
• 1/2 t hot sauce


• 2 t vegetable oil
• 1 onion, chopped fine
• 2 garlic cloves, minced
• 2/3 c crushed saltine crackers
• 1/3 c whole milk
• 1 pound 90 percent lean ground beef (I used 97%)
• 1 pound ground pork
• 2 large eggs plus 1 large yolk
• 2 t Dijon mustard
• 2 t Worcestershire sauce
• 1/2 t dried thyme
• 1/3 c finely chopped parsley
• Salt and pepper


Make glaze: whisk all ingredients in saucepan until sugar dissolves. Reserve 1/4 c glaze, then simmer remaining glaze over medium heat until slightly thickened, about 5 minutes. Cover and keep warm.
Line rimmed baking sheet with foil and coat lightly with cooking spray.
In a nonstick skillet, heat oil over medium heat until shimmering then cook onion until golden, about 8 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer to large bowl.
Process saltines and milk in food processor until smooth. Add beef and pork and pulse until well combined, about ten 1-second pulses. (This didn’t work for me, after the 10 pulses I transferred to bowl w/ onions and hand mixed just till blended. Don't overwork the meat mix) Transfer meat to cooled onion mixture. Add eggs and yolk, mustard, Worcestershire sauce, thyme, parsley, 1 t salt and 3/4 t pepper to bowl. Mix with hands until combined.
Adjust oven racks to upper (about 4 inches away from broiler element) and middle positions and heat broiler. Transfer meat mixture to prepared baking sheet and shape into 9 inch by 5 inch loaf. Broil on upper rack until well browned, about 5 minutes. Brush with 1/4c uncooked glaze over top and sides of loaf and then return to oven and broil until glaze begins to brown, about 2 minutes.
Transfer meat loaf to middle rack and reduce oven temperature to 350 degrees and bake until meat loaf registers 160 degrees, 40 to 45 minutes.
Transfer to carving board, tent with foil and let rest 20 minutes, then slice and serve, passing cooked glaze at table. It doesn’t take much glaze per slice.

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