Monday, February 6, 2012



1Tbs olive oil
cups onion, chopped
3garlic cloves, minced
2large eggs
½cup milk
2tsp dijon mustard
1tsp hot sauce
tsp fresh marjoram, or ½ teaspoon dried, crumbled
tsp fresh thyme, or ½ teaspoon dried, crumbled
salt and freshly ground pepper
2lb ground beef

cups plain bread crumbs
¼cup fresh parsley, minced
½cup ketchup
¼cup light brown sugar
Tbs cider vinegar


1 Preheat oven to 350 degrees F.
2 In a skillet over moderate heat, add the oil. Heat the oil until hot, but not smoking. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Set aside and let cool.
3 In a mixing bowl, whisk the eggs, milk, mustard, and hot sauce together. Add marjoram, thyme, salt, and pepper.In a large mixing bowl, combine the meats, egg-milk mixture, bread crumbs, parsley, and the cooked onion mixture.
4 In a small bowl stir together ketchup, sugar, and vinegar. Set aside.
5 Form 1 tablespoon of the meat mixture into a small patty, add it to a small oiled skillet, and cook until no longer pink. Taste for seasoning and adjust.
6 Transfer meat mixture to an oiled loaf pan. Brush meat with ketchup glaze.Bake in oven for about 45 minutes, until glaze has set.
7 Brush meat loaf with remaining glaze and bake for 15 minutes more; glaze again.
My oven takes 1 hour and 15 minutes to reach the desired doneness. Times do vary, so allow for that!
8 Internal temperature of loaf should be 160 degrees F.

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