All-American Meatloaf

Happy Tuesday!  No problem with time to get today's blog done.  Snowed in at home :).  No complaints from this kid!  I have tasted and made many different flavors of meatloaf.  You have all probably done the same.  But there are families out there that have a perfect family recipe.  I didn't have one.  This one, I like a lot.  Made it a few days ago, shared it with my parents and have had great reviews.  Stay warm and enjoy everyone!

All-American Meatloaf

1 Tablespoon vegetable oil

1 onion, chopped fine

2 garlic cloves, minced

1/2 teaspoon dried thyme

1/2 cup ketchup

1/4 cup packed light brown sugar

4 teaspoons cider vinegar

2 large eggs

1/2 cup milk, plus extra as needed

2 teaspoons Dijon mustard

2 teaspoons Worcestershire

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon Tabasco

2 pounds meatloaf mix (I had 2 lbs of ground sirloin, worked great)

2/3 cup crushed saltine crackers or 1 1/3 cups fresh breadcrumbs (I used panko)

1/3 minced fresh parsley

1.  Adjust an oven rack to the middle position and heat the oven to 350°.  Heat the oil in an 8 inch nonstick skillet over medium high heat until shimmering.  Add the onion and cook until softened, about 5 minutes.  Stir in the garlic and thyme and cook until fragrant, about 15 seconds.  Set aside to cool for 5 minutes.

2.  Meanwhile, mix together the ketchup, brown sugar, and vinegar and set aside.  In a separate bowl, mix the eggs, milk, mustard, Worcestershire, salt, pepper and Tabasco together.

3.  Mix the meatloaf mix, crackers, parsley, sauteed onion mixture and egg mixture until evenly blended and the mixture doesn't stick to the bowl (if the mixture sticks, add additional milk, a tablespoon at a time, until it no longer sticks).

4.  Turn the meat mixture onto a foil lined baking sheet and shape into a 9 x 5" loaf. (I just used a meatloaf pan)  Brush with half of the ketchup mixture.   Bake the loaf for 45 minutes.

5.  Brush the loaf with the remaining ketchup mixture and continue to bake until the center of the loaf measures 160° on an instant read thermometer, about 15 minutes.  Let cool for 20 minutes before slicing and serving.

Recipe came from "The America's Test Kitchen Family Cookbook"