Leave it to Meatloaf
There's nothing that says "home cookin'" more than a good meatloaf. And you're in luck, this is one good meatloaf!
You will Need:
For the glaze:
- 1/2 cup ketchup
- 2 tbsp. brown sugar
- 1 tbsp. cider vinegar
- 1/2 tsp. hot pepper sauce
For the loaf
- 1 tbsp. olive oil
- 1 medium onion, chopped
- 1 tsp. minced garlic
- 2 large eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1 pinch cayenne
- 1/3 cup plain yogurt
- 1 teaspoon dried herbs, i.e. basil, thyme, oregano, rosemary (or a mixture)
- 2 tsp. Worcestershire sauce
- 1/4 cup chopped parsley
- 1 cup buttermilk
- 1/2 cup quick cooking oatmeal
- 3 pounds ground meat (try equal amounts of pork, beef and veal)
- twin beds
1. Preheat oven to 350 degrees. Mix all glaze ingredients in small mixing bowl; set aside.
2. Sauté onion and garlic in olive oil over medium heat until softened but not brown, about 3 minutes. Set aside to cool. Soak oatmeal in buttermilk for 5 minutes.
3. In a large mixing bowl, combine the cooled onion mixture with the beaten eggs, salt, pepper, cayenne, yogurt, herbs and Worcestershire sauce. Add the parsley, soaked oatmeal and meat; mix with your hands until evenly blended.
4. Dump the meat mixture onto a large piece of oiled aluminum foil and shape into a comforting loaf. Lift the edges of the foil and transfer said loaf to a shallow roasting pan or large cookie sheet.
5. Brush the top with half of the glaze and bake until an instant read thermometer inserted in the middle registers 165F, a little over 1 hour. Brush with remaining glaze after 45 minutes.
6. Remember, no matter how creepy the '50s may have seemed, father always knew best and made Mom do the dishes.