ic Kathe With an E: A Confession

Monday, August 22, 2011

1 tablespoon vegetable oil
1 onion, diced fine (I only used a half an onion cuz, well, you know why)
2 garlic cloves, minced
½ teaspoon dried thyme
½ cup katsup
¼ cup packed light brown sugar
4 teaspoons cider vinegar
2 large eggs
½ cup milk, plus extra if needed (I’ve never needed extra)
2 teaspoons Dijon mustard
2 teaspoons Worcestershire
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon Tabasco
1 pound lean ground beef (I usually go at least 85%)
1 pound ground pork
2/3 cup crushed saltine crackers
1/3 cup minced fresh parsley (if I remember to pick some up at the store I fresh but most of the time I forget so I will use a couple of tablespoons of dried parsley) 
Heat the oil in an 8-inch nonstick skillet over medium-high heat until shimmering but not smoking. Add the onion and cook until softened, about 5 minutes.
Stir in the garlic and thyme and cook until fragrant, about 15 seconds.

Set aside to cool.

Meanwhile, mix together the katsup, brown sugar and vinegar.
Set aside.
In a separate bowl, mix the eggs, milk, mustard, Worcestershire, salt, pepper, and Tabasco together.
Set the mixture aside.
Meatloaf mix
Mix the ground beef ground pork, crackers, parsley, sauteed onion mixture and egg mixture until evenly blended and the mixture doesn't stick to the bowl (if the mixture sticks, add additional milk, a tablespoon at a time, until it no longer sticks).
I usually make the meatloaf up to this point then cover with plastic wrap and put in the fridge for several hours to give the flavors time to marry. I then take it out and let it sit on the counter while the oven preheats.
Adjust an oven rack to the middle position and heat the oven to 350 degrees.
Turn the meat mixture onto a foil lined-baking sheet and shape into a 9 by 5-inch loaf.
Brush the loaf with half of the katsup mixture making sure to get all sides covered to.
Bake the loaf for 45 minutes. Brush the loaf with the remaining katsup mixture and continue to bake until the center of the loaf measures 160 degrees on an instant-read thermometer, about 15-20 minutes.

Let cool for 20 minutes before slicing and serving.
I chose to serve with mashed potatoes and brown gravy and fresh corn on the cob.
I hope you try this recipe and let me know just how much you L.O.V.E. it, because, I guarantee you will!

I am linking with these parties
Boogieboard Cottage Masterpiece Monday
Between Naps on the Porch Metamorphosis Monday
Tip Junkie Tip Me Tuesday
Debbiedoos Newbie Party
DIY By Design Sizzle Into Summer Party
Some What Simple Strut Your Stuff
Fireflies and Jellybeans Show Off Your Stuff Party
It's a Keeper Thursday
Designs by Gollum Foodie Friday
Ekats Kitchen Friday Potluck Recipe Hop
Simply Sweet Home Friday Favorites


  1. You can't go wrong with America's Test Kitchen. They have the absolute best recipes. Your meatloaf looks so good! Thanks for sharing.

    I'm hosting my monthly Before Blogging Throwback Thursdays party, and would love for you to come show off something you bought, did, or created Before Blogging, and since you're a brand new blogger, pretty much anything applies. Can't wait to see what you bring to the party.

  2. I love meatloaf and this looks like a great recipe. Welcome to blogging! I think you are off to a great start!

  3. Yum! looks delicious!

    Thanks so much for linking up to Tuesday Talent Show! I would love to have you stop by and link up again with more great projects!

  4. Nice post, looks wonderful! Happy New year!

  5. I might have to try that recipe. I grew up detesting meatloaf and so have never made it myself as an adult. New Years is a great time to look back to see where you have come with your blog. I'm new this year too :-)

  6. Thanks for sharing your first post and recipe!

    Thank you for for sharing at Potpourri Friday. I wish you a healthy, prosperous and sparkling New Year!