Ingredients
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2 teaspoons vegetable oil (I use canola)
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1 medium onion, chopped
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2 garlic cloves, minced
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2 large eggs
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1/2 teaspoon dried thyme leaves
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1 teaspoon salt
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1/2 teaspoon Dijon mustard
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1/4 teaspoon hot red pepper sauce
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1/2 cup milk or 1/2 cup plain yogurt
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2 lbs ground meat (can be a mixture)
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2/3 cup saltine crackers, crushed or 2/3 cup oatmeal
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1/3 cup parsley, fresh minced
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6 -8 ounces bacon, thin sliced (8-12 slices)
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1/2 cup ketchup or 1/2 cup chili sauce
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2 teaspoons Worcestershire sauce
Instructions
- Glaze: Mix all ingredients and set aside.
- Meat loaf:
- Heat oven to 350°F.
- Heat oil in medium skillet and sauté onion and garlic about 5 minutes. Set aside to cool.
- Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper sauce and milk.
- Add egg mixture to meat in large bowl, along with crackers, parsley and cooked onion and garlic.
- Mix until mixture does not stick to the bowl, if mixture sticks to bowl add milk by tablespoons until it does not stick.
- Shape into loaf.
- Place on foil lined pan, for easy clean-up.
- Brush with half the glaze.
- Arrange bacon slices crosswise over the top of loaf overlapping, tucking in bacon ends under loaf.
- Bake until bacon is crisp and internal temperature registers 160°F, about 1 hour.
- Cool at least 20 minutes.
- Simmer remaining glaze over medium heat until slightly thickened.
- Slice meatloaf and serve with extra glaze.