A Memorable Meat Loaf

Dad loves meat loaf best of all (well, almost anyway!). This recipe was featured in Cooks Illustrated Magazine in 1996, where Pam Anderson and Karen Tack went about this recipe very scientifically----and came up with truly the most memorable meat loaf! The meat loaf may also be baked in a 9-by-5-inch greased loaf pan without bacon on top, but I have found that a shallow baking pan works best and it's easier to remove the loaf from the pan!
Serves: 6

GLAZE:
1/2 cup Ketchup or Chili Sauce
4 tablespoons Brown Sugar
4 teaspoons Cider Vinegar or White Vinegar

MEAT LOAF:
2 teaspoons Vegetable Oil
1 medium Onion -- chopped medium
2 cloves Garlic -- minced
2 large Eggs
1/2 teaspoon dried Thyme Leaves, or 1/8 teaspoon ground thyme
1 teaspoon Salt
1/2 teaspoon ground Black Pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon Hot Pepper Sauce
1/2 cup Whole Milk or Plain Yogurt
2 pounds Meat Loaf Mix (50% ground chuck, 25% ground pork, 25% ground veal) *
2/3 cup crushed Saltine Crackers (about 16) or quick oatmeal, or 1-1/3 cups fresh bread crumbs
1/3 cup minced Fresh Parsley Leaves or 1 tablespoon dried Parsley
8 slices Bacon (or more if needed)

FOR THE GLAZE: Mix all ingredients in small saucepan; set aside.
FOR THE MEAT LOAF: Preheat oven to 350 degrees; lightly grease a shallow baking pan. In a medium skillet, heat oil; saute onion and garlic until softened, about 5 minutes, and set aside to cool while preparing remaining ingredients. In a small bowl, beat eggs; add thyme, salt, pepper, mustard, Worcestershire sauce, hot pepper sauce and milk or yogurt; mix well. In a large mixing bowl, place meat, carcker crumbs and parsley; add cooked onion and garlic; mix well. Add liquid; mix well with a large fork until evenly blended and does not stick to bowl. (If mixture sticks, add additional milk or yogurt, a couple of teaspoons at a time until mixture no longer sticks.) Turn meat mixture out onto the center of prepared baking pan; press and mold into approximately 9-by-5-inch loaf shape. Brush top of loaf with half the glaze; then arrange bacon slices crosswise over loaf, overlapping slightly and tucking only the bacon tip ends under loaf. Bake about 1 hour, or until internal temperature reaches 160 degrees. Let stand 20 minutes **; meanwhile heat remaining glaze over low heat and serve separately with meat loaf.
NOTES: * 1-1/2 lbs ground beef plus 1/2 lb. ground pork can be used if you can't find (or afford) ground veal.
** They found that letting the meat loaf stand EXACTLY 20 minutes works best (and I agree).

Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved

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