TO MAKE THE GLAZE-
Mix all ingredients in a small bowl; set aside.
TO PREPARE THE MEAT LOAF-
Preheat the oven to 350 degrees F.
Heat oil in a medium skillet. Add onion and
garlic, and saute until softened, about 5
minutes; set aside to cool.
Mix eggs with thyme, salt, pepper, mustard,
Worcestershire, pepper sauce and milk or
yogurt.
In a large bowl add egg mixture to the ground
chuck, ground veal and ground pork. Next add
the oatmeal or crackers (depending upon what
you have decided to add), parsley, cooked onion
and garlic; mix with a fork until evenly
blended and meat mixture does not stick to
bowl. (If mixture does stick, add additional
milk, a couple tablespoons at a time, and
continue stirring until mixture stops
sticking.) Turn the meat mixture onto a work
surface. With wet hands, pat mixture into a
loaf approximately 9x5 inches.
TO BAKE FREE-FORM-
Cover a wire rack with foil; prick foil in
several places with a fork to allow drainage.
Place rack on a shallow roasting pan lined with
foil for easy cleanup. Set formed loaf on rack.
Brush loaf with all of glaze, then arrange
bacon slices, crosswise, over loaf, overlapping
them slightly and tucking them under the loaf
to prevent curling. Bake loaf until bacon is
crisp and loaf registers 160 degrees F., about
1 hour.
TO BAKE IN A LOAF PAN-
Omit bacon and double glaze. Turn meat mixture
into a loaf pan WITH a PERFORATED bottom,
fitted with a drip pan. Use a fork to pull
mixture away from pan sides. Brush mixture with
half of the glaze. Bake until glaze is set,
about 45 minutes. Brush with remaining glaze
and continue to bake until second coat has set
and loaf registers 160 F about 15 minutes
longer.
Serving
Suggestions
Let cool for 20 minutes, then serve.
Originally Submitted
2/17/2016
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