Glazed Meat Loaf

Several of the techniques and ingredients employed in this recipe appealed to us and contribute to the wonderful result. Cooking the loaf free-form and starting with the broiler produces an even crust. Combining ground beef and ground pork yields a flavor that is both beefy and distinguishable from a burger. The milk-saltine mix contributes both moisture and a mild saltiness.

1. To make the glaze, combine the ketchup, brown sugar, vinegar, and hot sauce in a saucepan and whisk until the sugar dissolves. Reserve 1/4 cup of the uncooked glaze. Simmer the remaining glaze over medium heat until it thickens slightly, about 5 minutes. Cover and keep warm.
   
   
2. Before cooking the vegetables, line a rimmed baking sheet with foil and coat it with cooking spray. Heat the oil in a small skillet over a medium flame. Add the onion and cook until golden, about 8 minutes. Add the garlic, cook for another 30 seconds, then transfer the mix to a large bowl.
   
   
3. Smash the saltines into large crumbs and blend with the milk. (A food processor or blender can be used for this. We generally opt for more vigorous, personal involvement.)
   
   
4. In the large bowl, combine the vegetables, milk, saltines, and ground meats. Add the eggs, mustard, Worchestershire, thyme, parsley, and salt and pepper. Mix together by hand.
   
   
5. Preheat the broiler. Transfer the meat mixture to the prepared baking sheet and shape it into a 9 x 5 loaf. Broil until it is well browned, about 5 minutes. Brush 2 tablespoons of the uncooked glaze over the top and sides of the loaf, and resume broiling until the glaze begins to brown, about 2 minutes.
   
   
6. Pull the baking sheet from the oven, and set the temperature to 350^o. Brush the loaf with the remaining uncooked glaze. Return the loaf to the oven, and bake for 40 to 45 minutes.
   
   
7. Pull the loaf pan from the oven, and let it rest for 10-15 minutes before serving with the cooked glaze on the side.

6-8 servings   

Source: Cook's Country February 2009