basically from the feb/mar 09 cooks country mag which is awesome, i had to make a few changes
small onion, chopped wicked fine
two cloves garlic chopped wicked fine
2/3 cup of those new half town cracker half pretzel
1/3 cup milk
pound ground beef
pound ground pork
2 large eggs and one egg yolk
2 teaspoons mustard
2 teaspoons worcestershire
1/2 teaspoon dried thyme
buttload of finely chopped parsley
salt & pepper
cook onions until almost carmelized over medium heat, about 5 to 10 minutes, you must hover over to make sure they dont burn. then toss garlic in and stir till you smell garlic. then take onions & garlic out of pan into a bowl.
crush crackerpretzel until really fine, mix with milk, beef, pork, eggs, mustard worcestershire, thyme, parsley, and as much salt & pepper as you think a normal person could stand.
now mash that shit up good. in the recipe they took some of the above ingredients and whizzed them in a food processor. if you are into the processor, then have at it, but i hate cleaning the thing. but the recipe pointed out the reason most meatloafs fall apart is because the meat is in too large chunks. i have to say they were quite right. when i did this, i mashed the christ out of the mixture and the texture was unreal like i never made before.
ok, now, dont use a meatloaf pan. form the loaf on a cookie sheet lined with foil, make sure the sheet has edges to catch the fat. put the sheet on the top rack in the oven and broil on high until the top is browned and i mean browned good. should be enough time to
quickly make a glaze:
1 cup ketchup
1/4 packed brown sugar, how come you look so good!
2 1/2 tablespoons cider vinegar
1/2 teaspoon hotsauce
whisk that shit up over medium heat until sugar dissolves and the stuff is a little thick.
keep track of your loaf. once browned, slide out and paint it with the glaze all over and back on top rack and brown up that glaze for about two minutes.
then, move sheet down to middle rack and paint your loaf with remaining glaze. bake at 350 until it hits 160 on your handy themometer, about 40 to 45 minutes. then pull your meat out and let it rest for at least 20 minutes.
people will freak.
