Sometimes you just gotta have meatloaf. Apologies for the less than stellar photo, by the time this was done cooking we were starving and couldn’t wait.
For the Brown Sugar Ketchup glaze:
- 1/4 cup ketchup
- 2 tablespoons light or dark brown sugar
- 2 teaspoons apple cider or white vinegar
For the Meat Loaf:
- 2 teaspoons vegetable oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 large eggs
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon ground black paper
- 2 teaspoons sweet-hot mustard
- 2 teaspoons Worchestershire sauce
- 1/4 teaspoon sweet chili sauce
- 1/2 up milk (or buttermilk, or plain yogurt)
- 2 pounds meat-loaf mix (I use 1 lb. ground turkey, 1 lb. ground sweet Italian sausage)
- 1 cups fresh bread crumbs
- 1/3 cup packaged italian-style breadcrumbs
- 1/3 cup minced parsley
- 6 ounces thin-sliced bacon
for the glaze:
Mix all ingredients in a small bowl; set aside.
for the Meat Loaf:
Preheat oven to 350 degrees. Heat oil in a medium skillet. Add onion and garlic, saute until softened, about 5 minutes; set aside to cool.
Mix eggs with thyme, salt, pepper, mustard, Worchestershire, sweet chili sauce, and milk. Add egg mixture to meat in a large bowl, along with bread crumbs, parsley and cooked onions and garlic; mix with a fork until evenly blended and meat mixture does not stick to bowl. (If mixture does stick, add additional milk, a couple tablespoons at a time, and continue stirring until mixture stops sticking.)
Turn meat mixture onto a work surface. With wet hands, pat mixture into a loaf approximately 9 by 5 inches.
Cover a wire rack with foil; prick foil in several places with a fork. Place a rack on a shallow roasting pan lined with foil for easy cleanup.
Set formed loaf on rack. Brush loaf with all of glaze, then arrange bacon slices, crosswise, over loaf, overlapping them slightly and tucking them under to prevent curling.
Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool for at least 20 minutes. Slice and serve.