Monday, April 22, 2013
Cook's Illustrated Best Recipe Meat Loaf
1/2 c ketchup or chili sauce (I used ketchup)
1/4 c brown sugar
4 t cider vinegar
2 t vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
2 large eggs
1/2 t dried thyme
1 t salt
1/2 t pepper
2 t Dijon mustard
2 t Worcestershire sauce
1/4 t hot pepper sauce
1/2 c plain yogurt (or whole milk)
1 lb ground chuck
1/2 lb ground veal
1/2 lb ground pork
2/3 c quick oats (I used the oats this time, they also suggest 2/3 c crushed Saltines, or 1 1/3 c fresh breadcrumbs)
1/3 c minced parsley leaves
8 oz bacon (don't use thickly cut bacon :))
For the glaze: Mix all of the ingredients together in a small saucepan and set aside.
For the meatloaf: Heat the oven to 350. Heat the oil in a skillet, then cook the onion and garlic until softened. Set aside to cool.
Mix the eggs, thyme, salt, pepper, mustard, Worcestershire sauce, hot pepper sauce, and yogurt in a medium bowl. Add the egg mixture to the meat in a large bowl with the crackers or oats, parsley, and cooked onion and garlic. Mix well.
Line a cookie sheet with aluminum foil, then pat the meat mixture into a loaf on the cookie sheet. Brush with half of the glaze, then arrange the bacon slices on top of the loaf. Bake the loaf until the bacon is crisp, about 1 hour. Cool at least 20 minutes. Simmer the remaining glaze over medium heat until it has thickened slightly, then slice the loaf and serve with the glaze.