I posted this recipe here a while back. It's
not Martha's ... but if you are looking for
the Perfect meatloaf... I can pretty much
guarentee you a winner with this one. It is
sooo flavorful... but in a way that still says
meatloaf... and not glorified hamburger,
with desiger seasonings...

I had always looked for the perfect
meatloaf recipe and was discouraged all
the bad meatloaves I have tried... but
when I came across this I realized my
quest had ended.

I usually like my meat rare... so that it
stays juicy and flavorful...(however in
these days it is always best to cook meat
appropriately to avoid any "bugs" that
you might come across) but even with this
recipe... when it is prepared completely
to the directions... it is unbelieveably
tender.... and juicy even when cooked
well done... I think some of the others on
the board have tried it... and seemed to
like it... see what you think..!!!

Perfect Meat Loaf Serves: 6-8

If you like, you can double the glaze and
omit the bacon topping from the loaf.
Brush on half the glaze before baking,
and the other half during the last
15minutes of baking time.


Brown Sugar-Ketchup Glaze

1/4 cup ketchup or chili sauce
2 Tablespoons light or dark brown sugar
2 teaspoons cider or white vinegar


Meat Loaf

2 teaspoons vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
2 large eggs
1 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon hot red pepper sauce
1/2 cup milk, buttermilk or low-fat plain
yogurt
1 pound ground chuck
1/2 pound ground veal
1/2 pound ground pork
2/3 cup quick oatmeal or saltine crackers
crushed
1/3 cup minced fresh parsley leaves
6-8 ounces thin-sliced bacon (8-9 slices)


1. Glaze: Mix all ingredients in a small
bowl; set aside.

2. Meat Loaf: Preheat the oven to 350 F.
Heat oil in a medium skillet. Add onion
and garlic, and saute until softened, about
5 minutes; set aside to cool.

3. 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.)

4. Turn the meat mixture onto a work
surface. With wet hands, pat mixture into
a loaf approximately 9x5 inches.

5. 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.

6. Bake loaf until bacon is crisp and loaf
registers 160 F., about 1 hour. Cool for
at least 20 minutes. Slice and serve.

7. 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.

In Reply to: ISO Martha's meatloaf
recipe Posted by: Judy S. on
Wednesday November 18th 1998
02:37:28 PM