November 1, 2009



2 lb ground chuck
1 lb ground pork
1/4 cup water
3/4 cup minced onion
1/4 cup Heinz ketchup
1 15 oz can tomato sauce
2 eggs
1 tablespoon Lea and Perrin's Worcestershire sauce
3 slices white bread
1 tsp salt (kosher preferred)
2 packages McCormick meatloaf seasoning blend
1 teaspoons each of Lawry's season salt and Emeril's Essence
3 to 4 dashes Tabasco sauce
2 tablespoons clover honey


brown sugar
Worcestershire sauce
a little honey
few dashes Tabasco sauce

Makes about 2 cups of glaze (the consistency of cold syrup).

Process bread in food processor for several seconds, until there are small, even crumbs.

Beat eggs in a large bowl. Mix in all other ingredients. Blend on low speed with electric mixer until completely combined. Make into a loaf.

Place in roaster or cake pan, cover with aluminum foil (shiny side in), and bake at 350°F for about an hour, or until the juice runs clear and is no longer pink inside. Midway through the cooking, check to see if excess juice has accumulated at the bottom of the pan and drain if required.

As soon as meatloaf is nearly done, remove foil, pour all of glaze over meatloaf, and return to oven. Set oven on broil (the highest setting which uses the top burner in the oven). Watch closely to avoid burning, and the broil glaze starts bubbling.

Remove from oven.

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