Brian’s Meatloaf
Meatloaf is a classic, and there are many recipes for it. I have found that mixing ground beef (chuck) and ground pork makes the best. You must use a suitable binder, or it will fall apart. A proper admixture of seasoning is also required, or it will be bland and taste like a hamburger. Using a food processor for all but the meat makes this e the best. Easy. It is the most flavorful and best meatloaf recipe I have ever made. It is what the family expects when having meatloaf.
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Equipment
- 1 Food Processor
Ingredients
Glaze
- ¼ cup bottled barbecue sauce
- 1 tbsp cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tbsp cracked mustard
Meat Loaf
- ½ cup oyster crackers crushed
- 1 pkg onion soup mix
- ¼ cup water
- ⅓ cup bacon bits
- ¼ cup dehydrated onions or medium 1 onion
- 1 tbsp garlic paste
- ⅓ cup whole milk or 1/6 cup heavy cream & 1/6 cup skim milk
- 2 large eggs plus 1 large yolk
- 1 tbsp parsley paste or ⅓ cup minced fresh parsley
- 1 ½ tsp kosher salt
- ½ tsp fresh ground pepper
- 1 lbs ground chuck
- ½ lbs ground pork
Instructions
Prep
- Adjust oven rack to upper-middle position and heat oven to 375˚F.
- Line a rimmed baking sheet with aluminum foil and set a wire rack on the sheet.
Make the Glaze (might want to make extra)
- Whisk barbecue sauce, vinegar, Worcestershire, and mustard together in bowl; set aside glaze.
Make the Meat Loaf
- Process oyster cracker in food processor until finely ground, about 30 seconds.
- Add onion soup mix.
- In a skillet add 1/4 cup water, bacon bits and dehydrated onions and simmer until onions are rehydrated. Transfer to food processor
- Add garlic paste, milk, eggs and yolk, parsley, salt, pepper, and 3 tablespoons glaze to the food processor and pulse until combined.
- Empty into a large mixing bowl and add beef and pork knead with your hands until combined.
- Line a 8 1/2 by 4 1/2-inch loaf pan with plastic wrap, with extra plastic hanging over edges of pan. Push plastic into corners and up sides of pan.
- Transfer meatloaf mixture to the pan and press mixture firmly into pan.
- Using metal skewer or tip of paring knife, poke 15 holes in one 14 by 3-inch piece of foil. Center foil rectangle on top of meatloaf. Carefully flip meatloaf onto wire rack so foil is on bottom. Gripping plastic, gently lift and remove pan from meatloaf. Discard plastic. Gently press meatloaf into 9 by 5-inch rectangle.
- Brush all but 2 tablespoons of the glaze over the entire meat loaf with most on the top.
- Bake meatloaf registers 160˚F, about 1 hour to 1 hr and 15 min.
- Remove from oven and let rest for 15 minutes. before serving.
Notes
” Next time, make extra glaze so I can use it as a dip.” (said Pam)
Nutrition
Calories: 312kcalCarbohydrates: 8gProtein: 20gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 113mgSodium: 726mgPotassium: 320mgFiber: 1gSugar: 1gVitamin A: 136IUVitamin C: 3mgVitamin D: 0.4µgVitamin E: 1mgCalcium: 53mgIron: 2mgZinc: 3mg
Tried this recipe?Let us know how it was!
