-
Prep time
10 minutes
-
Cook time
1 hour 15 minutes
-
Serves
8 to 10
Author Notes
I put cheese in my meatloaf now. And thyme. And caramelized onions. The way I cook my family’s favorite recipe these days might just be its best unorthodox iteration yet. And they agree. It’s tender and herb-y, and no one can get enough of the glaze or believe me when I tell them it’s just two ingredients. But really, when all’s said and done, it’s still the honest and stripped-down oversized patty from the Quaker Oats lid—and it always will be. —Maggie Slover
Test Kitchen Notes
Featured in: On Church, Change, and Meatloaf. —The Editors
Ingredients
-
1/2 cup
dark brown sugar
-
1/2 cup
stone-ground mustard
-
2 tablespoons
unsalted butter
-
1
onion, roughly chopped
-
1 1/2 pounds
ground pork
-
1 1/2 pounds
ground beef
-
1 1/2 cups
rolled oats
-
1
egg, lightly beaten
-
1
(14.5-ounce) can diced tomatoes, drained
-
2 tablespoons
tomato paste
-
1 teaspoon
dried thyme
-
1 cup
shredded white cheddar cheese
-
Salt and pepper, to taste
-
Fresh Italian parsley, roughly chopped
Directions
-
For the glaze: In a small bowl, stir together the brown sugar and mustard and set aside for later.
-
For the meatloaf: Melt the butter in a sauté pan and cook the onions until deep in color and caramelized, about 10 to 15 minutes.
-
In a large bowl, stir together the caramelized onions, pork, beef, oats, egg, tomatoes, thyme, cheese, salt, and pepper and form into an oval-shaped loaf on a sheet pan.
-
Generously brush the glaze on top and bake for 1 hour at 350°F, or until cooked through. Garnish with parsley.
See what other Food52ers are saying.