Sunday, June 26, 2011

“Ritzy” Meatloaf with Sweet Ketchup Glaze

This recipe (slightly modified by me) comes from an issue of Cooks Illustrated Magazine. It makes the very best meatloaf I have ever made and maybe the best I have ever eaten! The onions and garlic are sauteed before adding to the meat (no more crunchy veggies!). The beef and pork take a spin in the food processor to give the finished product a smooth, velvety texture. And by letting the meatloaf cook free form, as opposed to in a loaf pan, the fat and juices are allowed to drain- no more “greasy” meatloaf! Oh, and please do not forget about the glaze- wow! It’s just pure yumminess! Please give this meatloaf a try! Everyone in my family LOVES it!

1 c. ketchup
1/4 c. packed brown sugar
2 1/2 Tbl. cider vinegar
1/2 tsp Tabasco

2 tsp. olive oil
1 onion, chopped fine
2 to 4 garlic cloves, minced
20 Ritz crackers
1/2 c. milk
1 lb. lean ground beef
1 lb. ground pork
2 eggs plus 1 yolk
1 Tbl dijon mustard
2 tsp. Worcestershire sauce
1/2 tsp dried thyme
1/4 c. dried parsely
1 tsp. salt
1/2 tsp. pepper

For the glaze:
Whisk all ingredients in a saucepan until sugar dissolves. Simmer over medium heat till glaze slightly thickens (about 5 minutes). Reserve 1/4 glaze from the rest.

Saute chopped onions in olive oil over medium heat for five minutes. Add garlic and cook for another minute or two. Set cooked onions and garlic aside.

Adjust oven racks to the upper (about four inches away from the broiler) and middle positions. Turn oven on to broil. Line a lipped baking pan with foil and spray with cooking spray.

Place all the Ritz crackers and milk in a food processor. Process until smooth. Add beef & pork to food processor and pulse meat until smooth and combined with crackers & milk (about ten 1-second pulses). Transfer meat mixture to another bowl. Add eggs and yolk, mustard, Worcestershire, thyme, parsley, salt, pepper and cooled onions & garlic. Take off your rings and dig your hands in (this can get pretty darn messy! So, I suggest mixing close to the sink!)...mix until everything is completely combined.

Transfer the meat mixture to the prepared baking pan. Mold the mixture into a 9 X 5 inch loaf shape (you do not have to be exact). Place meatloaf into the oven on upper rack and broil for about 5 minutes. Remove from oven and brush 2 Tbl of the glaze over the top and sides of the meatloaf. Return meatloaf to the upper rack and broil for another 2 minutes.

Take the meatloaf out of the oven. Reduce cooking temperature to 350F. Brush meatloaf with another 2 Tbl glaze and return immediately to oven. Bake for 40 - 45 minutes. Transfer meatloaf to a cutting board and tent it with foil. Let it stand for 20 minutes. Slice meatloaf and serve with the rest of the glaze. Finish this dish with mashed potatoes, green beans & a nice piece of crusty bread. Enjoy!

1 comment:

  1. Looks Delicious!

    We just scored some fantastic fresh Morels and Lamb yesterday in Michigan! I thought of you when I blogged about it. Hope all is well for you guys?