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I’ve always heard people say that when you’ve grown up eating your mother’s meatloaf, no other meatloaf recipe will taste “right” or even good. I guess my mom (or dad, actually, as he did most of the cooking) didn’t make enough meatloaf when I was a kid because I really don’t have a preference for “her” recipe. I don’t even know if my parents have “their” meatloaf recipe. In any case, this is good meatloaf. It’s flavorful, juicy, uncomplicated, and (this is most important) is better as a leftover than it is the day it’s made. It’s GREAT for meatloaf sandwiches, which if you ask me is the best reason to make meatloaf in the first place.

I’ve made a slight departure from the traditional meatloaf meat mixture and used lamb in place of veal. I think it adds a more complex flavor, it’s cheaper than veal, and you won’t feel as guilty. Though really, I’m not sure why I feel less guilty eating baby sheep than I do eating baby cows. Regardless, it’s delicious. Make it tonight! 


Adapted from The New Best Recipe 

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You will need:

1 lb ground beef
½ lb ground pork
½ lb ground lamb
2 eggs
½ cup yogurt or whole milk
½ T dried thyme
1 onion, diced small
2 cloves garlic, minced
2 T Worcestershire sauce
2 T Dijon mustard
¼ t hot sauce
1/3 cup minced parsley
1 1/3 cups fresh breadcrumbs (I used a leftover hamburger bun from the 4th that I whizzed up in the food processor.)

For the glaze: 
½ cup ketchup
2 T brown sugar
2 T cider vinegar



Heat a small amount of oil in a sauté pan. Cook the onions over medium heat until they are softened and start to brown, then add the garlic and cook for an additional 30 seconds to 1 minute. Set aside to cool. 

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In a large bowl, blend the meats together using your hands. In a medium bowl, mix the yogurt, eggs, thyme, Worcestershire, Dijon, and hot sauce. Pour this mixture into the bowl with the meat and use your hands to mix it in. At this point, the mixture will be very wet and sticky.
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Get someone else with clean hands to add the parsley and onions to the bowl with the meat. Use your hands to mix everything in, then have someone else add the breadcrumbs and mix those in too. 

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Line a rimmed baking sheet with aluminum foil. Put the meat mixture on the pan and form it into a loaf shape about 9” by 5”. 

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Mix the ketchup, vinegar, and sugar together in a small bowl. Smear half the glaze over the loaf with a spatula or your hands. Bake at 350 degrees for 1 hour and 15 minutes, pouring the rest of the glaze over the meatloaf after 45 minutes. The meatloaf is done when it is 160-165 degrees in the center. Let rest for at least 10 minutes before slicing ½ inch thick. I like to serve with steamed broccoli and a tall glass of milk. 

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