Main Dishes |
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Perfect Meatloaf - 2012
Recipe courtesy of Minna Krumland
INGREDIENTS
Glaze
Meatloaf
PREPARATION
Combine glaze ingredients in a small saucepan and simmer over medium heat until thick, approximately 5 minutes. Set aside.
Sauté onions and garlic in butter. When cool, mix with ground beef. Combine all ingredients together and place in loaf pan lined with waxed paper...refrigerate until ready to cook. When ready to cook, turn upside down on a cookie sheet, peel off the waxed paper and brush the top with glaze and broil for 2 minutes under broiler on high. Reduce heat to 350 to bake and place the meat loaf in the middle of the oven for 40-45 minutes until the meat thermometer registers 180.
Transfer to carving board. Cover with a tinfoil tent and let rest for 10-20 minutes. Serve with remainder of the glaze.
Glaze
- 1/2 Cup Ketchup
- 1/4 Cup packed brown sugar
- 1/4 Tablespoon cider vinegar
- 1/4 teaspoon hot sauce
Meatloaf
- 1/2 onion, diced
- 1/2 clove garlic, minced
- 3 Tablespoons butter
- 1 lb. 90% lean ground beef.
- 1/3 Cup milk
- 1/3 Cup crushed saltine crackers
- 2 beaten eggs
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/3 Cup chopped parsley
- Salt & Pepper to taste
PREPARATION
Combine glaze ingredients in a small saucepan and simmer over medium heat until thick, approximately 5 minutes. Set aside.
Sauté onions and garlic in butter. When cool, mix with ground beef. Combine all ingredients together and place in loaf pan lined with waxed paper...refrigerate until ready to cook. When ready to cook, turn upside down on a cookie sheet, peel off the waxed paper and brush the top with glaze and broil for 2 minutes under broiler on high. Reduce heat to 350 to bake and place the meat loaf in the middle of the oven for 40-45 minutes until the meat thermometer registers 180.
Transfer to carving board. Cover with a tinfoil tent and let rest for 10-20 minutes. Serve with remainder of the glaze.
