Classic Meatloaf


For the Meat Loaf

1 pound ground beef chuck

1/2 lb. ground pork

1/2 lb. ground veal

2 tsp vegetable oil

3/4 cup onion chopped fine

1/4 cup carrot finely shredded

3 cloves garlic medium, minced

2 eggs large

1/2 teaspoon thyme dried

1 teaspoon sea salt

1/2 teaspoon black pepper

2 teaspoon dijon mustard

For the Glaze

2 teaspoon ketchup

2 teaspoon Worcestershire sauce

1/2 cup Whole Milk

2/3 cup Ritz Crackers Crushed

1/4 cup Parsley Fresh, chopped

1/2 cup Ketchup

1/2 cup Chili Sauce

1 teaspoon Apple Cider Vinegar

1/2 teaspoon Worcestershire sauce

2 1/2 tablespoon brown sugar

1 teaspoon garlic powder

1/4 teaspoon salt

For the Meatloaf

Heat oven to 350, then heat oil in skillet, add onion, carrots and garlic; Saute until soft, about 5 minutes and set aside to cool.

Mix eggs with thyme, salt, pepper, mustard, ketchup, Worcestershire sauce and milk then add egg mixture to meat in large bowl along with crackers, parsley, and cooked onion, carrots and garlic; mix with fork until evenly blended and meat mixture does not stick to bowl.

Turn meat mixture into meatloaf pan. Brush top with a quarter of the glaze. Bake until glaze is set, about 45 minutes.

Top with another quarter of the glaze; continue to bake until second coat has set and loaf registers 160 degrees, about 15 minutes longer.

Cool for 10 minutes and meanwhile, simmer remaining glaze over medium heat until thickened slightly.

Slice meatloaf and serve with extra glaze passed separately.

For the Glaze

Combine all the ingredients in a small bowl and whisk it together until smooth,
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