Ingredients
- 1 Tbs olive oil
- 1-1/2 cups onion, finely chopped
- 3 garlic cloves, minced
- 2 large eggs
- 1/2 cup milk
- 2 tsp dijon mustard
- 1 tsp hot sauce (I used Tabasco)
- 1-1/2 tsp fresh marjoram, or 1/2 teaspoon dried, crumbled
- 1-1/2 tsp fresh thyme, or 1/2 teaspoon dried, crumbled
- salt and ground pepper
- 1-1/2 lb chuck (ground beef)
- 1-1/2 lb (ground pork)
- 1-1/2 cups fresh bread crumbs
- 1/4 cup fresh parsley, minced (not dried - makes a difference)
- 1/2 cup ketchup
- 1/4 cup light brown sugar
- 1-1/2 Tbs apple cider vinegar
Directions
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 Time to transfer the meat mixture. Take a large baking sheet and line it with foil. Place a cooling rack on top of the baking sheet. Cut a piece of foil to be larger than a the individual meatloaves. Using a metal skewer, poke holes along the foil…usually every other hole. This helps the juices to drain away from the meat. The below picture shows a whole-large meatloaf, but you get the idea:
Brush each meatloaf with ketchup glaze.Bake in oven for about 45 minutes, until glaze has set.
6 Brush meat loaf with remaining glaze and bake for 15 minutes more; glaze again.
My oven took about 1 hour and 15 minutes, but times will vary, so allow for that! You want to make sure the internal temperature of each loaf is 160 degrees F.
