03 February 2011

Glazed Meatloaf - Cook's Country TV recipe

I am not a huge fan of meatloaf. The MotH does like it and has been suggesting for weeks (months) that I make it for dinner sometime. I tend to ignore him. That said, I like meatloaf sandwiches made from the leftovers so this is likely to be a win win. Watching an episode of Cook's Country lately inspired me to make their recipe (w/only a few modifications). The one thing I think is most important is not to bake meatloaf in a loaf pan - yuck, it's just, by definition, sitting in grease. That's a lesson learned from Alton Brown years ago, but it is well worth repeating. Cook's Country (and America's Test Kitchen et al) often uses a panade when making meatballs and other things involving ground meat to help it keep its moisture and be tender - that's employed here as well. I like the fact that there aren't a gillion vegetables in this --- it's meat loaf - not veg loaf - onions, garlic, and the only green added is the parsley - basically just aromatics. It was funny watching Bridget at this part of the show (episode: Family Supper) - she doesn't seem to be a fan of too much veg in meatloaf either. Works for me. 

1 c. ketchup
1/4 c. brown sugar, packed
2 1/2 T. cider vinegar
1/2 t. hot sauce (I used original Tabasco)
Whisk all ingredients in a sauce pan until sugar dissolves. Reserve 1/4 c. glaze mixture, then simmer regaining glaze over medium heat utnil slightly thickened, about 5 minutes. Cover and keep warm. 

2 t. vegetable oil
1 onion, chopped fine
2 garlic cloves, minced (used 4 cloves because the were, in my estimation, small)
2/3 c. Saltine crackers (c. 17 crackers)
1/3 c. whole milk (I used 2% because it's what I had)
1 pound 90% lean ground beef
1 pound ground pork
2 large eggs plus 1 large yolk (I used 1 egg and 1 yolk)
2 t. Dijon mustard
2 t. Worcestershire sauce
1/2 t. dried thyme
1/3 c. fresh parsley, finely chopped

Line rimmed baking sheet with foil and coat lightly with cooking spray. Heat oil in nonstick skilled over medium heat until shimmering. Cook onions until golden (8-12 minutes). Add garlic, stir and cook until fragrant (30 seconds). Transfer to large bowl. 
Process saltines and milk in food processors until smooth. Add beef and pork and pulse until well combined, about 10 1-second pules. Transfer meat mixture to bowl with cooled onion mixtures. Add eggs and yolk, mustard, Worcestershire, thyme, parsley, salt (1 t.) and pepper (3/4 t.) and mix with hands (fun fun) until combined. 
Adjust oven racks to upper about 4" away from broiler. Transfer meat mixture to  prepared baking sheet and shape into 9" x 5" loaf (or in my case, 8" x 6" loaf). Broil on upper rack until well browned, about 5 minutes (8 more like). Brush two T. of reserved glaze over tops and sides of meatloaf and return to oven and broil until glaze begins to brown (2 minutes).
Transfer meatloaf to middle rack and brush with remaining reserved glaze. Reduce temperature to 350 degrees and bake until meatloaf registers 160 degrees - 40-45 minutes. Transfer to carving surface, tent w/foil, let rest 20 minutes. Slice and serve with cooked glaze.
ATK = damn good! 


  1. Might try this glaze, but, lady I babysat for in high school, 42 years ago, who was an excellent cook, had me make one according to her recipe one day and I forget exact measurements, but the glaze was ketchup, brown sugar, a little NUTMEG, and a very little dry mustard. I usually don't have the mustard, but, whenever I try a meatloaf with any other type of glaze, I just miss the spicy flavor of this glaze. Fry the meatloaf slices in the skillet next day and they are great all over again. Forget the bread!

  2. is the T for teaspoon or tablespoon?

    1. This is May 15th and I hope you got your answer to the teaspoon or tablespoon. I would think if it's a capital T, that's for Tablespoon. I made the meatloaf and it's good enough for company. We love it. Never had anything so good. Nite..

  3. Thank you for posting this recipe.

  4. Here is a link from test kitchen that's just a bit different.


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