Classic Meatloaf

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I really like meatloaf. I think meatloaf and mashed potatoes is one of the yummiest comfort food meals. And this meatloaf is great, especially the beautifully glazed crust. Mmmm. The recipe is from the America's Test Kitchen Family Cookbook. I modified it very slightly using 1/2 pound of ground pork and 1 1/2 pounds ground beef (the recipe calls for 2 lbs meatloaf mix - which my grocery store didn't have) and cayenne pepper instead of tabasco. It turned out moist and wonderful.

Classic Meatloaf

1 tablespoon canola oil
1 1/2 cups finely chopped onion
2 cloves garlic, minced
1/2 teaspoon dried thyme
2 eggs
1/2 cup milk
2 teaspoons dijon mustard
2 teaspoons Worcestershire
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne
1/2 lb ground pork
1 1/2 lbs ground beef
2/3 cup crushed saltine crackers (or quick cooking oats)
1/3 cup fresh minced parsley

1/2 cup ketchup
1/4 cup brown sugar
4 teaspoons cider vinegar

Adjust oven rack to middle position and preheat to 375 degrees.

Heat oil in a skillet. Add onion and saute on medium heat until softened. Add garlic and thyme and heat for about 15 seconds. Remove from heat and set aside to cool.

In a bowl mix together eggs, milk, dijon mustard, Worcestershire, salt, pepper, and cayenne. Set aside.

In a large bowl mix meats together. Add cracker crumbs, cooled onion mixture, egg mixture and parsley. Mix well and form into a loaf. Place on a foil lined baking sheet and finish forming into a 9x5 inch loaf.

Combine glaze ingredients an spread half of this mixture on the meatloaf. Bake at 375 for 45 minutes. Remove from oven and spread the rest of the glaze mixture over the meatloaf. Put back in the oven and bake for an additional 20-35 minutes, until center of loaf reads 160 degrees on a thermometer. Let cool for about 10 minutes before slicing and serving.
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