Teresa’s Glazed Meatloaf

Glaze

Meatloaf

Directions

1. FOR THE GLAZE: Whisk all ingredients in saucepan until sugar dissolves. Reserve 1/4 cup glaze mixture, then simmer remaining glaze over medium heat until slightly thickened, about 5 minutes. Cover and keep warm.
2. FOR THE MEATLOAF: Line rimmed backing sheet with aluminum foil and coat lightly with vegetable oil. Heat oil in nonstick skillet over medium heat until shimmering. Cook onion until golden brown, about 8 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer to large bowl.
3. Process saltines and milk in a food processor until smooth, about 30 seconds. Add beef and pork and pulse until well combined, about 10 pulses. Transfer meat mixture to bowl with cooled onion mixture. Add eggs and yolk, parsley, mustard, Worcestershire, thyme, 1 teaspoon salt, and 3/4 teaspoon pepper to bowl and mix with hands until combined.
4. Adjust 1 oven rack to middle position and second rack 4 inches from broiler element; heat broiler. Transfer meat mixture to prepared baking sheet and shape into 9x5inch loaf. Broil on upper rack until well browned, about 5 minutes. Brush 2 tablespoons unreduced glaze over top of the sides of loaf and then return to oven and broil until glaze begins to brown, about 2 minutes.
5. Transfer meatloaf to lower rack and brush with remaining unreduced glaze. Reduce oven temperature to 350*F and bake until meatloaf registers 160*F, 40-45 minutes. Transfer to cutting board, tent with foil, and let rest for 20 minutes. Slice and serve, passing remaining reduced glaze at table.