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Prep time
10 minutes
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Cook time
1 hour 15 minutes
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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
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Ingredients
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1/2 cup
dark brown sugar
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1/2 cup
stone-ground mustard
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2 tablespoons
unsalted butter
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1
onion, roughly chopped
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1 1/2 pounds
ground pork
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1 1/2 pounds
ground beef
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1 1/2 cups
rolled oats
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1
egg, lightly beaten
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1
(14.5-ounce) can diced tomatoes, drained
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2 tablespoons
tomato paste
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1 teaspoon
dried thyme
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1 cup
shredded white cheddar cheese
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Salt and pepper, to taste
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Fresh Italian parsley, roughly chopped
Directions
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For the glaze: In a small bowl, stir together the brown sugar and mustard and set aside for later.
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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.
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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.
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Generously brush the glaze on top and bake for 1 hour at 350°F, or until cooked through. Garnish with parsley.
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