Recipe courtesy of The Bear Cupboard (

Adapted from Celia Shelton

Rating:  8 out of 10


1 Tbsp. extra-virgin olive oil

2 cups chopped onions (about 1 very large)

3 garlic cloves, grated or minced

3 large eggs

1 cup bread crumbs (I used a combo of whole wheat bread,, white bread and oyster crackers)

1/2 cup chopped fresh parsley

2/3 cup low-fat milk

3 Tbsp. Dijon mustard

2 Tbsp. Worcestershire sauce

1-1/2 tsp. Tabasco (hot pepper sauce)

1-1/2 tsp. chopped fresh thyme leaves

1-1/2 tsp. Morton kosher salt

3/4 tsp. black pepper

1-3/4 lb. ground beef (I used Harris Teeter Natural Beef, in the butcher case.)

1 lb. ground pork

Heat oven to 350F.  In medium skillet, Combine oil and onion over medium heat.  Cook 5 minutes, or till softened, stirring occasionally.  Add garlic; cook 30 seconds or till fragrant.  Place onions and garlic in large bowl; cool to room temperature.

Whisk eggs into onion mixture.  Stir in remaining ingredients; mix lightly by hand or with large fork until evenly blended.  Press into 9x5" loaf pan, or place free-form loaf in shallow baking pan.  To prevent glaze from dripping off pan during baking, mound meat in center with sloping sides.

In small bowl, prepare glaze:  Stir together 1/3 cup ketchup2 Tbsp. packed light brown sugar1 Tbsp. cider vinegar and 1 Tbsp. Dijon mustard.  Brush 1/4 cup of the glaze over top of loaf.  Bake 45 minutes; remove pan from oven.  Brush top of loaf with remaining 1/4 cup glaze.  Bake an additional 15-20 minutes, or till meatloaf is firm and juices run clear.  Loosely cover with foil; let stand 15 minutes before slicing.  Yield:  8-10 servings