MAKE GLAZE- Whisk all ingredients in saucepan until sugar
dissolves. Reserve 1/4 cup glaze mixture, then simmer remaining
glaze over medium heat until slightly thickened, about 5 minutes.
Cover and keep warm.
Line a rimmed baking sheet with foil and coat lightly with cooking
spray. Heat oil in nonstick skillet over medium heat until
shimmering. Cook onion until golden, about 8 minutes. Add garlic
and cook until fragrant, about 30 seconds. Transfer to a bowl.
Crumble saltines and put in large bowl with the milk. Let sit for
a few minutes until milk is absorbed. Add beef and pork and
squeeze together with clean hands. Add cooled onion mixture, eggs
and yolk, mustard, Worcestershire, thyme, parsley, 1 tsp. salt,
and 3/4 tsp. pepper to bowl and mix very well with hands until
completely combined.
BROIL- Adjust oven racks to upper (about 4 inches away from
broiler element) and middle positions and heat broiler. Transfer
meat mixture to prepared baking sheet and shape into a 9 x 5 inch
loaf. Broil on upper rack until well browned, about 5 minutes.
Brush 2 TBS. of the uncooked glaze over top and sides of loaf and
then return to oven and broil until glaze begins to brown, about 2
minutes.
BAKE- Transfer meat loaf to middle rack and brush with remaining
uncooked glaze. Reduce oven temperature to 350 degrees and bake
until meat loaf registers 160 degrees, 40 to 45 minutes. Transfer to
carving board, tent with foil, and let rest 20 minutes. Slice and
serve, passing cooked glaze at table.
Serving
Suggestions
This is modified from the original recipe which called for pulsing crackers, milk, beef and pork in a food processor.
Originally Submitted
1/10/2009
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