Meatloaf
1 tablespoon vegetable oil
1 onion, chopped fine
2 garlic cloves, minced
½ teaspoon dried thyme
½ cup ketchup
¼ cup packed light brown sugar
4 teaspoons cider vinegar
2 pounds meatloaf mix
2 large eggs
½ cup milk, plus extra if needed
2 teaspoons Dijon mustard
2 teaspoons Worcestershire
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon tobasco
2/3 cup crushed saltine crackers or breadcrumbs
1/3 cup fresh chopped parsley
Preheat oven to 350 degrees.
Cover baking sheet with foil.
Sauté onion in oil until softened about 5 minutes. Add garlic and thyme and sauté about 15
seconds. Place in a large bowl to cool.
Mix ketchup, brown sugar and vinegar in a small bowl. Set aside.
Add remaining ingredients to onion mixture. Mix until evenly blended and mixture doesn’t
stick to the bowl. Add more milk if
needed.
Turn meat mixture onto pan and shape into a loaf. Brush with half of the ketchup mixture. Bake for 45 minutes.
Brush loaf with remaining ketchup ixture and continue to bake until center
of loaf reaches 160 degrees, about 15 minutes.
Let cool 20 minutes before serving.
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