All-American Meatloaf

Meatloaf is the ultimate comfort food. There’s nothing more relaxing then coming home to a hot plate of this classic dish. This version combines Worcestershire sauce and Dijon mustard for an extra kick of flavor.

Recipe and photo courtesy of America's Test Kitchen.

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1/2 cup Ketchup
1/4 cup Packed light brown sugar
4 tsp Cider vinegar
1 tbsp Vegetable oil
1 Onion (chopped fine)
2 Garlic cloves (minced)
2 tsp Minced fresh thyme or 1/2 tsp dried thyme
1/2 cup Milk
17 square Saltines, crushed (2/3 cup), or 19 round saltines
1/3 cup Minced fresh parsley
2 Large eggs (lightly beaten)
2 tsp Dijon mustard
2 tsp Worcestershire sauce
1 tsp Salt
1/2 tsp Pepper
1/4 tsp Hot sauce
2 lbs Meatloaf mix or 1 lb each of ground pork and 85% lean ground beef

Adjust oven rack to middle position and heat oven to 350°F. Fold sheet of heavy-duty aluminum foil to form 10 by 6‑inch rectangle. Center foil on wire rack set in rimmed baking sheet. Poke holes in foil with skewer (about 1/2 inch apart). Spray foil with vegetable oil spray. Combine ketchup, sugar, and vinegar in bowl.

Heat oil in 8‑inch skillet over medium heat until shimmering. Add onion and cook until softened, about five minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds; transfer to large bowl and let cool slightly.

Add milk and saltines to cooled onion mixture and mash with fork until chunky paste forms. Stir in parsley, eggs, mustard, Worcestershire, salt, pepper, and hot sauce until combined. Add meatloaf mix and knead with your hands until thoroughly combined. Transfer meat mixture to foil rectangle and shape into 9 by 5‑inch loaf using your wet hands. (Meatloaf and glaze can be refrigerated separately for up to 24 hours.)

Brush top and sides of meatloaf with half of glaze and bake for 1 hour. Brush loaf with remaining glaze and bake until it registers 160°F, 20 to 30 minutes. Let cool for 20 minutes before slicing and serving.