I had never had meatloaf that I enjoyed. My husband, however, is a meatloaf fanatic. When he was in college, his mother would send him back with a meatloaf or two. Never have I made it until now. I scoured the internet for ones claiming to be the best meatloaf recipes. I wasn’t convinced, and tweaked a few combinations of recipes to come up with this final shot at me liking meatloaf. Guess what? It was actually good. It was great. Who knew meatloaf could be enjoyable?
P.s. can we please rename meatloaf? It just sounds unappetizing. It doesn’t give an actual good meatloaf any justice.
-1 Onion, chopped
-2 Garlic Cloves, minced
-1 Tablespoon Olive Oil
-1/2 Cup Milk
-2 teaspoons Dijon Mustard
-2 teaspoons Fresh Majoram (or 1 teaspoon dried)
-1 1/2 Pounds Veal, Pork, and Beef mixture*
-1 1/2 Cups Breadcrumbs
For the Glaze:
-1/2 Cup Ketchup
-4 Tablespoons Brown Sugar
-3 Tablespoons White Vinegar
*A note about the meat. It is essential that you use a mixture of at least pork and beef. I used a mixture of beef, veal, and pork from Whole Foods. If you just use ground beef it will taste like a giant baked burger. (No thanks!)
Preheat oven to 350F. Saute onion and garlic in olive oil on medium heat until cooked, about five minutes. Set aside.
In a small bowl, whisk together eggs, milk, mustard and marjoram. In a large bowl, gently mix together the meat, eggs, breadcrumbs, and onion mixture. Pour in the milk mixture and gently mix until incorporated. Bake in a loaf pan for an hour.
While baking, prepare the glaze. Whisk together ketchup, brown sugar, and vinegar. After the meatloaf has cooked for an hour, remove from oven and pour glaze over it. Bake for another 15 minutes or fully cooked.