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5 from 5 votes

Meatloaf with Sweetly-Spiced Glaze

Beef, pork, and turkey are mingled with just the right add-ins and glazed with a sweetly-spiced, tangy sauce.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Main Dish
Cuisine: American
Servings: 8 Servings
Calories: 507kcal
Author: Judy Purcell

Ingredients

Glaze:

Meatloaf Mix:

  • 2 tablespoons olive oil
  • 1 medium onion -- about 1 cup , chopped fine
  • 3 cloves garlic -- minced
  • 2/3 cup crushed organic saltine crackers -- about 17 crackers
  • 1/2 cup whole milk
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 pound ground turkey
  • 2 large eggs -- beaten
  • 1 large egg yolk -- beaten with eggs
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon dried thyme
  • 1/3 cup finely-chopped fresh parsley
  • 1 teaspoon sea salt
  • 3/4 teaspoon freshly ground pepper

Instructions

  • Make glaze by whisking all glaze ingredients in a saucepan until sugar dissolves. Reserve 1/3 cup glaze mixture, then simmer remaining glaze over med heat until slightly thickened, about 5 minutes. Cover and keep warm.
  • Heat oil in a skillet over med heat; cook onion until golden at the edges. Add garlic and cook one more minute. Remove from heat and set aside to cool.
  • In a large bowl, gently mix the beef, pork, and turkey by hand until combined. Process the saltines in a food processor into a fine texture, or place in a zip-type bag and crush with a rolling pin.
  • Add the crackers to the milk in a small mixing bowl. Add the eggs and yolk, mustard, Worcestershire sauce, thyme, parsley, salt and pepper, along with the cooked onions and garlic to the milk and cracker paste; mix well and then add to the meat. Gently mix until well incorporated.
  • Divide and shape mixture into two loaves, side by side, on a parchment-lined, rimmed baking sheet. Trim parchment paper around outside edge of loaves to remove excess, leaving about an inch around loaves.
  • Broil on HIGH, 5-6 inches away from element, until well browned, 8-10 minutes. Brush some of the reserved, uncooked glaze over top and sides of loaves and return to oven to broil until glaze begins to brown, 3-4 minutes.
  • Move the oven rack to the middle position and bake loaves at 350°F for 30-35 minutes or until meat registers 160°F. Transfer to carving board, tent with foil, and let rest 15 minutes.
  • Serve with cooked glaze at the table.

Notes

Total Time includes resting time.
To make this gluten-free, use GF crackers or GF bread crumbs. If using bread crumbs, increase salt by 1/4 teaspoon.
For make-ahead meals: Make into smaller loaves (adjust baking time), cool and freeze loaves without sauce. Sauce can be prepared and frozen separately. Slice defrosted meatloaf and gently reheat individual portions in a skillet and top with warmed sauce.
Cooking the loaves on parchment isn't absolutely necessary, but it makes clean-up a breeze and I like that.

Nutrition

Calories: 507kcal | Carbohydrates: 20g | Protein: 36g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 179mg | Sodium: 837mg | Potassium: 677mg | Sugar: 11g | Vitamin A: 495IU | Vitamin C: 8.2mg | Calcium: 61mg | Iron: 3.1mg