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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 16 |
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We like to double the amount of glaze and use extra in the meatloaf, I love meatloaf, and collect these recipes. We have made this with many variations and hope that you will like it too. This was loosely based on a recipe found in Country Living. Ingredients:
1 1/2 cups ketchup |
1/4-1/2 cup worcestershire sauce |
1/4-1/2 cup light brown sugar |
4 -6 teaspoons low sodium soy sauce |
1/4 cup chopped onions (sauteed, we prefer them this way) or 1/4 cup raw onion |
2 1/4 cups fresh bread, torn into small pieces |
3/4 cup whole milk |
1 cup chopped onions (sauteed, we prefer them this way) or 1 cup raw onion |
3/4 cup sauteed chopped white mushroom (optional) |
1/2 cup chopped bell pepper (sauteed, we prefer red or yellow but green is ok too) |
2/3 cup sauteed minced celery (about 2 ribs) |
4 garlic cloves, minced |
1/4 cup fresh flat-leaf parsley, minced |
1 tablespoon dry mustard |
2 teaspoons fresh thyme |
3 large eggs |
2 teaspoons kosher salt |
1 teaspoon coarse-ground black pepper |
red pepper flakes, to taste |
1 1/2 lbs ground beef |
1/2 lb ground chicken or 1/2 lb ground turkey |
1 lb ground pork |
1 medium onion, sliced into rings |
8 fresh thyme sprigs |
6 slices bacon or 6 slices sliced pancetta |
Directions:
1. MAKE THE KETCHUP GLAZE:.
2. Combine the ketchup, Worcestershire sauce, brown sugar, soy sauce in a medium bowl and stir until combined.
3. Set aside.
4. SAUTÉED VEGETABLES:.
5. Sauté vegetables in a non-stick pan sprayed with non-stick olive oil spray, for about 8 to 10 minutes, to take out the bite.
6. MAKE MEATLOAF:.
7. Preheat oven to 400°F.
8. Combine the bread and the milk in a small bowl and let sit 5 minutes.
9. Combine onion, celery, garlic, mushrooms(if using), bell peppers, parsley, mustard, thyme, eggs, salt, black pepper & crushed red pepper flakes(if using) in a large bowl.
10. Add the bread, meat and 1/3 cup of the ketchup glaze and toss gently with your hands.
11. Be careful not to over mix, it should be soft but hold its shape.
12. BAKING THE MEATLOAF:.
13. Line a baking sheet with parchment paper.
14. Transfer the meat mixture to the prepared pan, form into a 16- by 5-inch loaf and coat with 1/3 cup of the ketchup glaze.
15. Combine the onion rings with 2 tablespoons of ketchup glaze in a small bowl.
16. Spread the coated onions over the top of the meatloaf.
17. Place the thyme sprigs over the onions and twist the bacon or pancetta slices in diagonals over the thyme.
18. Place on center rack of oven and bake for 15 minutes.
19. Reduce oven temperature to 350°F and bake for approximately 50 minutes more.
20. Remove from oven and allow to rest 15 minutes before serving.
21. Serve with remaining ketchup glaze, roasted garlic mashed potatoes, gratinee of spinach with warm herbed biscuits.
22. Enjoy!
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