MEAT LOAF WITH BROWN SUGAR-KETCHUP GLAZE
If you like, you can omit the bacon topping from the loaf. In this case, brush on half of the glaze before baking and the other half during the last 15 minutes of baking. If you choose not to special-order the mix of meat below, we recommend the standard meat loaf mix of equal parts beef, pork and veal, available at most grocery stores.
Provided by Diane C 2
Categories Meatloaf
Time 1h15m
Yield 1 loaf, 6-8 serving(s)
Number Of Ingredients 18
Steps:
- For the glaze: Mix all ingredients in small saucepan; set aside.
- For the meat loaf: Heat oven to 350 degrees. Heat oil in medium skillet. Add onion and garlic; sauté until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.
- Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper sauce, and milk or yogurt. Add egg mixture to meat in large bowl along with crackers, parsley, and cooked onion and garlic; mix with fork until evenly blended and meat mixture does not stick to bowl. (If mixture sticks add additional milk or yogurt, a couple tablespoons at a time, until mix no longer sticks).
- Turn meat mixture onto work surface. With wet hands, pat mixture into approximately 9 x 5-inch loaf shape. Place on foil-lined (for easy cleanup) shallow baking pan. Brush with half the glaze, then arrange bacon slices, crosswise, over loaf, overlapping slightly and tucking only bacon tip ends under.
- Cook until temperature of loaf registers 160 degrees, about 1 hour. Cool at least 20 minutes. Simmer remaining glaze over medium heat until thickened slightly. Slice meat loaf and serve with extra glaze passed separately.
Nutrition Facts : Calories 279.6, Fat 17.4, SaturatedFat 5.5, Cholesterol 83.3, Sodium 1009.9, Carbohydrate 24, Fiber 0.8, Sugar 15.8, Protein 7.6
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