Ingredients:

  • 1 tbsp Unsalted Butter
  • 1 cup Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 2 lbs Meat Blend (80/20 ground beef and pork)
  • 1 cup Saltine Crackers, finely crushed
  • ½ cup Whole Milk or Buttermilk
  • 2 Large Eggs, lightly beaten
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Dried Thyme
  • 1 tsp Dried Oregano
  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper, freshly ground
  • ½ cup Ketchup
  • ¼ cup Light Brown Sugar, packed
  • 1 tbsp Yellow Mustard
  • 1 tsp Apple Cider Vinegar

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Sauté Aromatics: Melt 1 tbsp of butter in a small skillet over medium heat. Add the diced onion and cook until softened (5–7 minutes). Add the minced garlic during the last minute. Remove from heat and allow to cool slightly. Lightly grease a 9 x 5-inch loaf pan.
  3. Hydrate Binder: In a large mixing bowl, whisk together the crushed crackers, milk, eggs, and Worcestershire sauce. Let this mixture sit for 5 minutes to fully absorb the liquid.
  4. Add Flavour: Stir in the cooled sautéed onions and garlic, thyme, oregano, salt, and pepper into the binder mixture.
  5. Combine Meat: Add the ground meat blend to the bowl. Using clean hands or a spoon, mix the ingredients just until they are combined. Do not overmix, as this will result in a tough texture.
  6. Shape and Initial Bake: Transfer the meat mixture to the prepared loaf pan. Shape the top gently into a dome. Bake for 45 minutes without the glaze.
  7. Make Glaze: While the meatloaf bakes, whisk together all the glaze ingredients (ketchup, brown sugar, mustard, vinegar) in a small bowl until smooth.
  8. Glaze and Finish: After 45 minutes, remove the meatloaf from the oven. Spread about half of the glaze evenly over the top and sides. Return the glazed meatloaf to the oven and continue baking for another 30–45 minutes, or until the internal temperature reaches 160°F (71°C) in the center.
  9. Rest: Remove from the oven. Spread the remaining glaze over the top and tent loosely with foil. Rest for 10 minutes before slicing to allow the juices to redistribute.