To “keto-ize” this meatloaf, use sugar-free ketchup, brown sugar-style Swerve, and heavy cream instead of milk.
Serves 6 to 8
1 cup ketchup
1/4 cup packed brown sugar
2-1/2 tablespoons cider vinegar
1/2 teaspoon hot sauce
2 teaspoons cold-pressed extra virgin olive oil
1 onion, chopped fine
2 garlic cloves, minced
2/3 cup whole wheat bread crumbs
1/3 cup organic whole milk
1 pound 90-percent lean ground beef
1 pound ground pasture-raised pork
2 large eggs, lightly beaten
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon dried thyme
1/3 cup finely chopped fresh parsley
1-3/4 teaspoons salt
Freshly ground pepper
Both ground sirloin and ground chuck work well here, but avoid ground round—it is gristly and bland.
Whisk all ingredients in saucepan until sugar dissolves. Reserve 1/4 cup glaze mixture, then simmer remaining glaze over medium heat until slightly thickened, about 5 minutes. Cover and keep warm.
Line rimmed baking sheet with foil and coat lightly with cooking spray. Heat oil in nonstick skillet over medium heat until shimmering. Cook onion until golden, about 8 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer to large bowl.
Process saltines and milk in food processor until smooth. Add beef and pork and pulse until well combined, about ten 1-second pulses. Transfer meat mixture to bowl with cooled onion mixture. Add beaten eggs, mustard, Worcestershire, thyme, parsley, salt, and ¾ teaspoon pepper to bowl and mix with hands until combined.
Adjust oven racks to upper (about 4-5 inches away from broiler element) and middle positions and heat broiler. Transfer meat mixture to prepared baking sheet and shape into 9- by 5-inch loaf. Broil on upper rack until well browned, about 5 minutes—WATCH CAREFULLY, you don’t want to catch the fat on fire. Brush 2 tablespoons uncooked glaze over top and sides of loaf and then return to oven and broil until glaze begins to brown, about 2 minutes.
Transfer meatloaf to middle rack and brush with remaining uncooked glaze. Reduce oven temperature to 350 degrees and bake until meat loaf registers 160 degrees, 40 to 45 minutes. Transfer to carving board, tent with foil, and let rest 20 minutes. Slice and serve, passing cooked glaze at table.