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Meatloaf
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Submitted by:
Jimmy |
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This is the best meatloaf recipe I've used. It's got great flavor and moisture. |
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INGREDIENTS:
- 2 cup(s) , Ketchup
- 4 tablespoon(s) , Light Brown Sugar
- 4 teaspoon(s) , Cider Vinegar
- 2 teaspoon(s) , Vegetable Oil
- 1 medium , Onion Chopped
- 2 large , Garlic Cloves Minced
- 2 large , Eggs
- 1 tablespoon(s) , Broiled Steak Seasoning
- 1 teaspoon(s) , Salt
- 1 teaspoon(s) , Black Pepper
- 2 teaspoon(s) , Dijon Mustard
- 2 teaspoon(s) , Worcestershire Sauce
- 1 cup(s) , Buttermilk
- 1 pound(s) , Ground Chuck
- 1 pound(s) , Ground Veal
- 1 pound(s) , Ground Pork
- 1 1/3 cup(s) , Bread Crumbs Coarse
- 1/3 cup(s) , Fresh Parsley
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| Instructions: |
Glaze: Mix first 3 ingredients in a small bowl; set aside.
Meat Loaf: Preheat the oven to 350 degrees. Heat oil in a medium skillet. Add onion and garlic, and sauté until softened, about 5 minutes; set aside to cool. Prepare bread crumbs in blender or food processor Mix eggs with steak seasoning, salt, pepper, mustard, Worcestershire, sauce pepper and milk. In a large bowl add egg mixture to the ground chuck, ground veal and ground pork. Next add the bread crumbs, parsley, cooked onion and garlic; mix with a fork until evenly blended and meat mixture does not stick to bowl. (If mixture does stick, add additional milk, a couple tablespoons at a time, and continue stirring until mixture stops sticking.)
Turn meat mixture into a loaf pan an. Use a fork to pull mixture away from pan sides. Brush mixture with half of the glaze.
Bake until glaze is set, about 45 minutes. Brush with remaining glaze and continue to bake until second coat has set and loaf registers 160 F about 15 minutes longe |
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