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Prep Time: 40 Minutes Cook Time: 50 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Ingredients:
1 medium onion, chopped |
2 garlic cloves, minced |
2 teaspoon(s) canola oil |
1/2 cup(s) 2% milk |
2 eggs, lightly beaten |
2 teaspoon(s) worcestershire sauce |
2 teaspoon(s) dijon mustard |
1/4 teaspoon(s) hot pepper sauce |
2/3 cup(s) crushed saltines |
1/3 cup(s) minced fresh parsley |
1 teaspoon(s) salt |
1/2 teaspoon(s) pepper |
1/2 teaspoon(s) dried thyme |
1 pound(s) ground beef |
1/2 pound(s) ground pork |
1/2 pound(s) ground veal |
9 bacon strips |
1/2 cup(s) ketchup |
1/4 cup(s) packed brown sugar |
1/4 cup(s) cider vingar |
Directions:
1. • In a small skillet, saute onion and garlic in oil for 4-5 minutes or until tender.
2. • Meanwhile, in a large bowl, combine the milk, eggs, Worcestershire sauce, Dijon, pepper sauce, saltines, parsley and seasonings; stir in onion mixture. Crumble meats over mixture and mix well. With wet hands, shape into a loaf and place in a greased foil-lined 13-in.x 9-in. baking dish.
3. • In a small saucepan, combine the sauce ingredients; cook and stir until the sugar is dissolved and sauce has thickened. Spoon some sauce over loaf; place bacon over top.
4. • Bake, uncovered, at 350° for 50-55 minutes or until no pink remains and a meat thermometer reads 165°. Let stand for 10 minutes. Reheat remaining sauce; serve with meat loaf.
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