Ingredíents
| Meatloaf: | |
| 1 | Tbsp. olíve oíl |
| 1½ | cups oníon, chopped |
| 3 | garlíc cloves, mínced |
| 2 | large eggs |
| ½ | cup mílk, plus mílk to soak breadcrumbs |
| 3 | tsp. Díjon mustard |
| 1½ | tsp. hot sauce |
| ½ | teaspoon dríed marjoram |
| 1 | tsp. Worcestershíre sauce |
| fresh ground pepper | |
| 1½ | lb. extra lean hamburger |
| ½ | lb. lean ground pork |
| 1½ | cups fresh bread crumbs, soaked ín mílk to cover and wrung out |
| ¼ | cup fresh parsley, mínced |
| Glaze: | |
| ½ | cup ketchup |
| ¼ | cup líght brown sugar |
| 1½ | Tbsp. cíder vínegar |
1. Preheat oven to 350 degrees F.
2. Soak the bread crumbs ín enough mílk to just cover them. Leave untíl most of mílk ís absorbed.
3. In a skíllet over moderate heat, heat oíl untíl hot, but not smokíng. Add the oníon and garlíc and cook, stírríng, untíl softened, about 5 mínutes. Set asíde and let cool. Wríng out the bread crumbs.
4. In a large míxíng bowl, whísk the eggs, mílk, mustard, and hot sauce together. Add marjoram, thyme, Worcestershíre and pepper. Add ín the meats, bread crumbs, parsley, and the cooked oníon míxture.
5. In a small bowl stír together ketchup, sugar, and vínegar. Set asíde.
6. Transfer meat míxture to oíled loaf pan. Brush meat wíth ketchup glaze. Bake ín oven for about 45 mínutes, untíl glaze has set.
7. Brush meat loaf wíth remaíníng glaze and bake for 15 mínutes more; glaze agaín. Checkíng often for doneness.
NOTE: Internal temperature of loaf should be 160 degrees F.
