✤1 cup (~272g) ketchup
✤1/4 cup (48g) brown sugar
✤2 ½ tbsp apple cider vinegar
✤1/2 tsp hot sauce
✤1/2 tbsp vegetable oil
✤1 onion, chopped fine (~150g)
✤2 cloves garlic, minced
✤17 square saltine crackers
✤1/3 cup almond milk
✤1 lb lean ground beef (92%)
✤1 lb lean ground pork (90%)
✤2 large eggs
✤1 egg yolk
✤1/3 cup fresh parsley, finely chopped
✤2 tsp (10g) Dijon mustard
✤2 tsp Worcestershire sauce
✤1/2 tsp dried thyme
✤1 tsp salt
✤1 tsp pepper
❖In a small saucepan, whisk together the ketchup, brown sugar, cider vinegar & hot sauce until sugar dissolves. Reserve 1/4 cup of mixture, then simmer remaining glaze over medium heat until slightly thickened, about 5 min. Cover and keep warm.
❖Line a rimmed baking sheet with foil and coat lightly with cooking spray.
❖In a non-stick skillet, heat the 1/2 tbsp oil over med heat until shimmering. Add the onion and cook until golden, about 8 min. Add the garlic and cook 30 sec. Transfer to a large bowl.
❖In a food processor, process the saltines & milk until smooth, about 30 sec. Add the beef & pork and pulse until well combined, about 10 pulses.
❖Transfer meat mix to onion bowl and add the eggs, yolk, parsley, mustard, Worcestershire, thyme, salt & pepper. Mix with your hands until combined.
❖Preheat oven to broil; adjust one oven rack to the center and a second rack 4 inches from broiler. Transfer meatloaf mix to the baking sheet and shape into a 9x5-inch loaf.
❖Broil on upper rack until well browned, 5 min. Brush half of the unreduced glaze over the top and sides of loaf, return to oven and broil about 2 min, until glaze begins to brown.
❖Brush remaining unreduced glaze on loaf and place on center rack. Set oven to 350°F (177°C) and bake until loaf registers 160°F, 40-45 min.
❖Transfer to cutting board, tent with foil and let rest 15 min. Slice and serve with reduced glaze.
