This my family's favorite meatloaf recipe, of all time-- and my #1 most viewed and printed recipe on my food blog! What makes this taste so good is a combination of beef, veal and pork-- pricier, but it doesn't taste like a giant hamburger! Fresh marjoram and spices, hot sauce and herbs, and a fantastic glaze makes this so good-- you really don't need gravy. I should give credit to Food Network's Sarah Moulton for this "Blue Plate Special Meat Loaf" Recipe. The glaze is off-the-hook good!
- 1 Tbs olive oil
- 1 1/2 cups onion, chopped
- 3 garlic cloves, minced
- 2 large eggs
- 1/2 cup milk
- 2 tsp dijon mustard
- 1 tsp hot sauce
- 1 1/2 tsp fresh marjoram, or 1/2 teaspoon dried, crumbled
- 1 1/2 tsp fresh thyme, or 1/2 teaspoon dried, crumbled
- salt and freshly ground pepper
- 1 lb chuck, twice-ground
- 1/2 lb veal, twice-ground
- 1/2 lb pork, twice-ground
- 1 1/2 cups fresh bread crumbs
- 1/4 cup fresh parsley, minced
- 1/2 cup ketchup
- 1/4 cup light brown sugar
- 1 1/2 Tbs cider vinegar
- Preheat oven to 350 degrees F.
- In a skillet over moderate heat, add the oil. Heat the oil until hot, but not smoking. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Set aside and let cool.
- In a mixing bowl, whisk the eggs, milk, mustard, and hot sauce together. Add marjoram, thyme, salt, and pepper.In a large mixing bowl, combine the meats, egg-milk mixture, bread crumbs, parsley, and the cooked onion mixture.
- In a small bowl stir together ketchup, sugar, and vinegar. Set aside.
- Form 1 tablespoon of the meat mixture into a small patty, add it to a small oiled skillet, and cook until no longer pink. Taste for seasoning and adjust the seasonings.
- Transfer meat mixture to an oiled loaf pan**. Brush meat with ketchup glaze.Bake in oven for about 45 minutes, until glaze has set.
- Brush meat loaf with remaining glaze and bake for 15 minutes more; glaze again.
- My oven takes 1 hour and 15 minutes to reach the desired doneness. Times do vary, so allow for that!
- 8 Internal temperature of loaf should be 160 degrees F.
- **I line a baking sheet with foil. Next, I lay a cooling rack on top and cut out a thick piece of foil that is a little wider and longer than the meatloaf. Center the foil and then poke holes through the foil (for the fat to drip). This works great!
|Amount Per Serving||%DV|
|Serving Size 203g|
|Recipe makes 8 servings|
|Calories from Fat 161||43%|
|Total Fat 17.95g||22%|
|Saturated Fat 6.18g||25%|
|Trans Fat 0.7g|
|Total Carbs 29.32g||8%|
|Dietary Fiber 1.7g||6%|