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Meatloaf 2014 GF: Submitted by: Meg | Date Added: 21 Oct 2014
Listed in: Meat

1/2 c. Ketchup
1/4 c. Packed light brown sugar
4 tsp. cider vinegar
1 T. Oil
1 onion chopped small
1 medium carrot, chopped small
4 garlic cloves, minced
1 tsp. minced fresh thyme or 1/2 tsp dried
2 large eggs
1/2 c. Milk
2 tsp. Dijon mustard
2 tsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. pepper
1/3 c. Potato flakes
1/3 c. Minced fresh parsley
1 lb. ground pork
1 lb. 85 % lean ground beef

Cooking Instructions

Adjust oven rack to upper-middle position and heat oven to 350. Fold heavy duty aluminum foil to form 9x5" rectangle. Center the foil on a wire rack set in a rimmed baking sheet. Poke holes in the foil to allow the fat to rain away during cooking.
Stir ketchup, sugar and vinegar together and set aside. Heat oil in skillet over medium high heat until shimmering. Add onion and carrot and cook until softened, about 5 minutes. Stir in garlic and thyme and cook until fragrant about 30 seconds. Transfer to large bowl and let cool for 5 minutes.
Whisk in eggs, milk, mustard, Worcestershire, salt and pepper.. Stir in potato flakes and parsley. Add pork and mix with hands until thoroughly combined. Add beef and continue to knead until uniform.
Transfer meat mixture to foil rectangle and shape into 9-5" loaf. Brush with half of ketchup mixture. Bake for 40 minutes.
Brush with remainder of ketchup mixture and continue to bake until the center of the loaf reaches 160 degrees, 30-35 minutes. Let meatloaf cool for 15 minutes before slicing.

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