Classic Beef, Pork and Veal Meatloaf With Glaze | CookOS

Classic Beef, Pork And Veal Meatloaf With Glaze

Name: Classic Beef, Pork and Veal Meatloaf With Glaze
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: American
Ingredients: ½ cup finely chopped onion; 2 garlic cloves, minced; 2 tsp vegetable oil; ⅔ cup crushed Saltine crackers, about 17 crackers; ⅓ cup milk; 2 lbs ground meatloaf mix; 2 large eggs, beaten; 1 tsp fresh thyme leaves; 2 tsp Worcestershire sauce; 1 tsp salt; ½ tsp ground black pepper; ½ cup ketchup; 2 tbsp brown sugar, packed; 1 tbsp cider vinegar; ⅛ tsp cayenne pepper

This classic meatloaf combines beef, pork, and veal for deep, savory flavor, topped with a tangy-sweet glaze. The recipe doubles easily and reheats beautifully for weeknight dinners.

🌍American 🏷️Beef 🏷️Pork 🏷️Veal 🏷️Meatloaf 🏷️Dinner Family-friendly

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Total

1h 10m

Servings

Difficulty

Medium

Est. Cost

$28–$46

Recipe Source

View original recipe

From Recette Magazine

Ingredients

½ cup finely chopped onion
2 garlic cloves, minced
2 tsp vegetable oil
⅔ cup crushed Saltine crackers, about 17 crackers
⅓ cup milk
2 lbs ground meatloaf mix
2 large eggs, beaten
1 tsp fresh thyme leaves
2 tsp Worcestershire sauce
1 tsp salt
½ tsp ground black pepper
½ cup ketchup
2 tbsp brown sugar, packed
1 tbsp cider vinegar
⅛ tsp cayenne pepper

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Instructions

1
Stir together ½ cup chopped onion, 2 minced garlic cloves, and 2 tsp vegetable oil in a Suvie pan. Place pan in the bottom zone of Suvie and broil for 15 minutes or until softened.
2
In a large bowl, stir together ⅔ cup crushed Saltines and ⅓ cup milk until pasty and thick, mashing slightly. Add 2 lbs meatloaf mix, 2 eggs, 1 tsp thyme, 2 tsp Worcestershire sauce, 1 tsp salt, ½ tsp ground black pepper, and broiled onion mixture, stirring together with your hands to combine.
3
Transfer mixture to a greased Suvie pan. Place pan in the bottom zone of Suvie, input settings and cook now or schedule. Roast at 375°F for 45 minutes.
4
Meanwhile, prepare the glaze. In a small bowl, stir together ½ cup ketchup, 2 tbsp brown sugar, 1 tbsp cider vinegar, and ⅛ tsp cayenne pepper; set aside.
5
After the meatloaf has roasted, remove from Suvie and pour off liquid from pan. Brush half the glaze over the meatloaf. Rotate pan and return to Suvie. Broil for 10 minutes, or until glaze is fragrant and browned.
6
Remove pan from Suvie and brush remaining glaze over the top of the meatloaf. Allow meatloaf to cool for 15 minutes in the pan before slicing and serving.

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Tips & Notes

Pro tips

Mix the meat gently and only until combined; overmixing develops gluten and makes the meatloaf dense.
Line the loaf pan with foil or parchment for easy cleanup, or use a slotted loaf pan to allow fat to drain.
Let the meatloaf rest 5 minutes after removing from the oven before slicing to keep it moist.
The glaze caramelizes best in the last 10–15 minutes of baking; add it partway through rather than at the start.

Substitutions

Crushed Saltine crackers → panko or regular breadcrumbs (same amount, mix with milk)
Fresh thyme leaves → ½ tsp dried thyme or ½ tsp dried Italian seasoning
Worcestershire sauce → soy sauce or tamari (use same amount for slightly different flavor)

Storage & make-ahead

Cool completely, wrap tightly, and refrigerate up to 4 days. Reheat slices at 350°F for 10–15 minutes or microwave individual portions. Freeze cooled meatloaf up to 3 months.

Common Questions

Can I make this meatloaf ahead of time?

Yes. Assemble the meatloaf in the pan, cover, and refrigerate up to 24 hours before baking. Add 5–10 minutes to bake time if cooking from cold.

What is meatloaf mix and where do I find it?

Meatloaf mix is a pre-blended combination of beef, pork, and veal sold in most grocery store meat sections. You can also ask the butcher to mix equal parts of each.