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Food in USA
Midwest
Kansas

MEAT Beef

Meatloaf with brown sugar and ketchup glaze from Kansas

Most North American meatloaf recipes were created from one or other recipe for Italian meatballs. That is the reason why they are topped with tomato sauce or it is served on the side. In the Midwest, the tomato sauce becomes ketchup. This recipe is a good example.

Meatloaf with brown sugar and ketchup glaze recipe

Meatloaf recipes are not exclusive to the Midwest of the United States, however, most meatloaf recipes we have come through from this region use ketchup, that is their distinctive touch.

Ingredients

USA Imperial   For the glaze   ½ cup    ketchup or chili sauce   4 Tbs    brown sugar   4 tsp    cider or white vinegar   For the meatloaf   2 tsp    vegetable oil   1   medium onion, chopped   2   garlic cloves   2   large eggs   ½ tsp    dried thyme leaves   1 tsp    salt   ½ tsp    ground black pepper   2 tsp    Dijon mustard   2 tsp    worcestershire sauce   ¼ tsp    hot red pepper sauce   ¼ cup    whole milk or plain yogurt   2 lbs    of mixed meat (50% ground chuck, 25% ground pork and 25% ground veal)   2/3 cup    minced fresh parsley leaves   6-8 oz    thin sliced bacon (8 to 12 slices)   2/3 cup    crushed saltine crackers

Metric   For the glaze   125 ml    ketchup or chili sauce   100 g    brown sugar   20 ml    cider or white vinegar   For the meatloaf   10 ml    vegetable oil   1   medium onion, chopped   2   garlic cloves   2   large eggs   ½ tsp    dried thyme leaves   5 g     salt   ½ tsp    ground black pepper   2 tsp    Dijon mustard   2 tsp    worcestershire sauce   ¼ tsp    hot red pepper sauce   60 ml    whole milk or plain yogurt   900 g     of mixed meat (50% ground chuck, 25% ground pork and 25% ground veal)   75 g     minced fresh parsley leaves   200 g    thin sliced bacon (8 to 12 slices)   150 g    crushed saltine crackers

 

Procedure

1. To make the glaze, mix all the ingredients into a saucepan and set aside.
2. For the meatloaf, preheat oven to 350°F. In a medium sized skillet, heat the oil and add the onion and garlic. Sauté 5 minutes, until softened. Set aside and allow to cool.
3. Mix together the next 8 items -starting with eggs and ending with yogurt. Add the egg mix to the meat mix in a large bowl. Add in the garlic and onions, parsley and crackers. Use a fork to mix until it is evenly blended and it does not stick to the side of the bowl. If sticking occurs, add more milk or yogurt a tsp at a time until no more sticking.
4. Turn the meat out onto a work surface. Pat into a 9x5 inch loaf shape. Place on a foiled line shallow baking pan, and brush with half of the glaze. Arrange the bacon slices by laying them crosswise over the loaf. Over lap the bacon slices and be sure to tuck the ends under the loaf.
5. Bake for 1 hour or until the bacon is crispy. Remove from oven and allow to cool for 20 minutes. Over a medium heat, simmer the glaze until it has thickened slightly. Slice and serve the meat loaf, serve with the remaining glaze.

 

Servings: 8 Nutrition facts Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information calculated from recipe ingredients.

Amount Per Serving       Calories   497.36   Calories From Fat (65%)   321.96       % Daily Value Total Fat 35.20g   54%   Saturated Fat 12.34g   62%   Cholesterol 161.72mg   54%   Sodium 952.37mg   40%   Potassium 607.44mg   17%   Carbohydrates 14.89g   5%   Dietary Fiber 1.58g   6%   Sugar 10.45g       Sugar Alcohols 0.00g       Net Carbohydrates 13.30g       Protein 28.32g   57%

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