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Glazed Meatloaf

kept byDAPHNE
recipe byCooks Country

Cutting ground beef with an equal portion of sweet ground pork balances the beefy flavor. We flavored our Glazed Meatloaf with traditional seasonings: salt, pepper, Dijon mustard, Worcestershire sauce, thyme, parsley, sautéed onion, and garlic. To add moisture and structure, we used a panade (paste) of milk and saltines (rather than bread), which provided a mild saltiness. Combining the panade in a food processor and then pulsing it with the meat gave the loaf the most cohesive, tender structure.

To evaporate the surface moisture that was inhibiting the formation of a crust, we broiled the loaf prior to baking and glazing with brown sugar and ketchup. This worked beautifully, and the browned crust gave the glaze—applied twice for extra effect—something to hang onto.


1 cup ketchup
1/4 cup packed brown sugar
2 1/2 tablespoons cider vinegar
1/2 teaspoon hot sauce
2 teaspoons vegetable oil
1 onion, chopped fine
2 garlic cloves, minced
2/3 cup Saltine crackers, crushed (about 17 crackers)
1/3 cup whole milk
1 pound 90-percent lean ground beef (see note)
1 pound ground pork
2 large eggs plus 1 large yolk
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon dried thyme
1/3 cup finely chopped fresh parsley
  Salt and pepper



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