Brown Sugar-Ketchup Glaze 1/2 cup ketchup or chili sauce 4 tablespoons brown sugar 4 teaspoons cider or white vinegar Meat Loaf 2 teaspoons vegetable oil 1 medium onion, chopped 2 cloves garlic, minced 2 large eggs 1/2 teaspoon dried thyme leaves 1 teaspoon salt 1/2 teaspoon ground black pepper 2 teaspoons Dijon mustard 2 teaspoons Worcestershire sauce 1/4 teaspoon hot red pepper sauce 1/2 cup whole milk or plain yogurt 2 pounds meat loaf mix (50 percent ground chuck, 25 percent ground pork, 25 percent ground veal) 2/3 cup crushed saltine crackers or quick oatmeal OR 1 1/3 cup fresh bread crumbs 1/3 cup minced fresh parsley leaves 8 slices thin-sliced bacon (more as needed, depending on loaf shape)
For the glaze: Mix all ingredients in small saucepan; set aside.
For the meat loaf: Heat oven to 350 degrees F. Heat oil in medium skillet. Add onion and garlic; saute until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.
Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper sauce, and milk or yogurt. Add egg mixture to meat in large bowl along with crackers, parsley, and cooked onion and garlic; mix with fork until evenly blended and meat mixture does not stick to bowl. (If mixture sticks, add additional milk or yogurt, a couple tablespoons at a time, until mix no longer sticks.)
Turn meat mixture onto work surface. With wet hands, pat mixture into approximately 9 x 5-inch loaf shape. Place on foil-lined (for easy cleanup) shallow baking pan. Brush with half the glaze, then arrange bacon slices, crosswise, over loaf, overlapping slightly and tucking only bacon tip ends under loaf.
Bake loaf until bacon is crisp and internal temperature of loaf registers 160 degrees F, about 1 hour. Cool at least 20 minutes. Simmer remaining glaze over medium heat until thickened slightly.
Slice meat loaf and serve with extra glaze passed separately.
This is a lot of work for meatloaf. More than I would normally do. I followed the recipe this time and it was good - but I dont' know that I'd do it again just for meatloaf.
leftyg October 11, 2013 REVIEW:
This recipe seemed to have everything and the kitchen sink in it. But it really is excellent! I thought the taste difference in having ground beef and ground veal would be negligible, so I only used ground beef and pork. Still, so good!
Debbi February 13, 2012 REVIEW:
This is the most fabulous meatloaf ever. What took so long to invent this. This is truly fantastic. So easy and it was the best meatloaf I've ever made.
Member since: Jan 20, 2011
BrendaB January 20, 2011 REVIEW:
I thought this meatloaf was absolutely perfect! Super flavor, I was going to take an "after" picture, but there isn't any left! The baking time was a bit off, I had to cook mine about an hour and 15 minutes to get to 160 degrees, but I could have made mine fatter since you do it free form. The bacon adds so much. My husband rated it a 10!
Guest Foodie May 12, 2010 REVIEW:
Whole family loved it! Froze an extra one and that worked out very well too...just had to make extra sauce when ready to serve.
I might try precooking the bacon just a bit next time...it didn't get crispy in time it took meatloaf to cook.
kbrod7 April 25, 2009 REVIEW:
I have been searching for a good meatloaf recipie for years. This is hands down THE BEST I have ever had. The glaze is incredible. I made the following changes: 5 cloves garlic, fresh thyme, soy sauce for worcestershire, 1/4 cup half and half for milk, all ground beef, plain breadcrumbs for saltines, no parsley. Also sauteed 6 chopped white mushrooms and 1/2 shallot with onion. Added 1/4 cup chopped red pepper. You owe it to yourself to make this!!
Guest Foodie February 9, 2009 REVIEW:
I've made this recipe twice and had to comment on just how good it is! The sauce is a must, I will make this recipe over and over again. thanks!
TeenChef01 July 12, 2008 REVIEW:
WOW, words cannot describe this beautiful dish. It was wonderful my whole family enjoyed it even my two year old brother who is rather picky. Thankyou
JC June 28, 2008 REVIEW:
Fantastic meatloaf, my whole family enjoys it ~ from the grandma (who is a great cook) to the 6 year old who is super finicky. Everyone loves it!
Guest Foodie May 14, 2008 REVIEW:
everyone loved it ! its really easy to make i would recoment it to everyone , i dont normally like pork but this was great.
ted July 17, 2007 REVIEW:
this is easily the best meatloaf recipe i have ever tasted in my life. i ate until i couldnt eat no more. simply amazing.
kimi February 7, 2007 REVIEW:
this meatloaf is sooo awesome. why wouldn't you take the credit for it?
Member since: Nov 29, 2006
lin80 November 29, 2006 REVIEW:
this look yummy..can i use ritz cracker instead of saltine? thanks
shm March 20, 2006 REVIEW:
This meat loaf is the best I have tasted. My wife admitted that is was better tasting that her's. Try it and see.
Member since: Mar 11, 2005
Luv2CampMary March 11, 2005 REVIEW:
The title is so right! Very moist and just the perfect flavor. I am going to throw out all of my other meatloaf recipes and use this one from now on. Thanks for posting.
In Italian, orzo means "barley". It's a small, rice shaped pasta typically made from semolina. It is commonly found in soups or salads but it's grown in popularity and uses over the last few years so you often see it used more like rice such as in risotto or pilafs.
Breakfast casseroles are a great way to feed your family a delicious breakfast, or cook up a crowd-sized brunch. Try an overnight casserole, simply make the night before and in the morning bake to perfection.