Recipe: Some Like it South

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
From: The Perfect Recipe by Pam Anderson
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 vinegarMeat 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.