Categories: Beef
Ingredients
- For the Meatloaf:
- 1 tbsp. olive oil
- 1 small Spanish onion, finely diced
- Kosher salt
- 3 garlic cloves, minced
- 1/2 cup whole milk
- 1 tbsp. Dijon
- 1 tbsp. Worcestershire
- 1 tsp hot sauce (such as Tabasco)
- 2 large eggs
- Black pepper
- 1 lb. ground beef chuck
- 1/2 lb. ground pork
- 1/2 lb. ground veal
- 1 cup coarsely crushed saltine crackers (about 24)
- 1/2 cup minced fresh parsley
- For the Glaze:
- 1/2 cup barbecue sauce
- 1/4 cup packed light brown sugar
- 1/4 cup apple cider vinegar
- 2 tbsp. Sriracha
Directions
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Preheat the oven to 350. Line a baking sheet with parchment. Make the meatloaf: Heat a medium skillet over medium heat. Add the olive oil, then the onion and saute until translucent, 3 to 5 minutes. Season with salt, add the garlic and saute for 1 to 2 minutes without letting the garlic brown. Set aside to cool.
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In a large bowl, whisk the milk, mustard, Worcestershire, hot sauce and eggs, then season with salt and pepper. Add the beef, pork and veal along with the crackers, parsley and cooked onion-garlic mixture. Use your hands to mix until everything is evenly combined.
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Place the meat mixture on the prepared baking sheet and use your hands to gently form it into a rustic loaf shape, about 9 by 5 inches.
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Make the glaze: In a small bowl, combine the barbecue sauce, brown sugar, vinegar and Sriracha. Slather the glaze all over the meatloaf and bake, basting once halfway through, until cooked through, about 1 hour 10 minutes. Let rest 20 minutes before serving.