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Meat Loaf with Brown Sugar-Ketchup Glaze
SUBMITTED BY: Cook's Illustrated American Classics


INGREDIENTS
Glaze
1/2 cup ketchup
4 t brown sugar
4 t cider or white vinegar

Meat Loaf
2 t vegetable oil
1 medium onion
2 cloves garlic
2 large eggs
1/2 t dried thyme
1 t salt
1/2 t ground black pepper
2 t dijon mustard
2 t Worcesershire sauce
1/4 t hot pepper sauce(Tabasco)
1/2 cup whole milk
2 pounds meat loaf mix(50% beef, 25%pork, 25% veal)
2/3 cup crushed saltine crackers(about 16)
1/3 cup minced fresh parsley
6 to 8 ounces thin sliced bacon


DIRECTIONS
Mix ingredients for glaze in a small saucepan and set aside.

Heat oven to 350 degrees. Heat oil in amedium skillet. Add onions and garlic; saute' until softened, about 5 minutes. Set aside to coolwhile prepairingthe remaining ingredients.

Mix the eggs with the thyme,salt,black pepper,mustard, hot pper sauce and milk in a medium bowl. Add the egg mixture to the meat in a large bowl along with the crackers, parsley, and cooked onions and garlic; mix with a fork until evenly blended and the meat mixture does not stick to the bowl.

Turn the mixture onto a clean work surface . With wet hands, pat the mixture into a loaf shape approx. 9"x5". Place on a foil lined rimmed baking sheet. Brush with half of the glaze, then arrange the bacon slices , crosswise over the top, overlapping slightly to cover the entire surface of the loaf.

Bake the loaf until the bacon is crisp and the internal temp registers 160 degrees, about 1 hour. Simmer remaining glaze to thicken slightly. Cool at least 20 minutes. Slice meat and serve with remaining glaze.