Best Meatloaf

Serving Size: 4


  • 1/2 cup ketchup or chili sauce
  • 1/4 cup brown sugar
  • 4 teaspoons cider vinegar
  • 2 teaspoons vegetable oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon hot sauce
  • 1/2 cup milk
  • 1 lb. ground beef
  • 1/2 lb. ground veal
  • 1/2 lb. ground pork
  • 2/3 cup fresh bread crumbs
  • 1/2 cup parsley, chopped
  • 2 each eggs


Preheat oven to 350°

Sauté the onion and garlic

  1. Heat oil in a medium skillet. Add onion and garlic, and sauté until softened, about 5 minutes.
  2. Set aside and let cool.

Make the glaze

  1. Mix chili sauce, brown sugar, and cider vinegar in a bowl; set aside.

Combine the ingredients and make a free form shaped meat loaf.

  1. Mix eggs with thyme, salt, pepper, mustard, Worcestershire, hot sauce, and milk.
  2. Add egg mixture to meat mixture in a large bowl, along with bread crumbs, parsley, and cooked onions; mix with fork until evenly blended and meat mixture doesn’t stick to the bowl.
  3. If it does stick add a couple more teaspoons of milk until mixture doesn’t stick.

Bake the meatloaf

  1. Cover a wire rack with foil; prick the foil in several places with a fork. Place rack on a foil lined shallow pan for easy clean up.
  2. Set loaf on rack. Brush with glaze.
  3. Bake loaf until it registers 160°, about 1 hour.
  4. For extra goodness – lay bacon over the top before baking.

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