The PERFECT Meatloaf with Brown Sugar Glaze

I don't like meatloaf, but I LOVE this meatloaf. SOOO good!

You can double the glaze and omit the bacon topping from the loaf. (But why would you omit the bacon it's yummy!) Brush on half the glaze before baking, and the other half during the last 15 minutes of baking time

Brown Sugar Glaze

• 1/4 cup ketchup or chili sauce
• 2 tbl dark brown sugar
• 2 tsp cider or white vinegar

Meatloaf

• 2 tsp vegetable oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 large eggs
• 1 tsp dried thyme leaves
• 1 tsp salt
• 1/2 tsp ground black pepper
• 2 tsp dijon mustard
• 2 tsp worcestershire sauce
• 1/4 tsp hot red pepper sauce
• 1/2 cup milk or buttermilk
• 1 pd ground chuck
• 1/2 pd ground veal
• 1/2 pd ground pork ( I omit the veal and use 1 pd pork)
• 2/3 cup quick oatmeal
• 1/3 cup minced fresh parsley leaves
• 8-9 slices thin-sliced bacon

1. Glaze: Mix all ingredients in a small bowl; set aside.

2. Meatloaf: Preheat oven to 350. Heat oil in a medium skillet. Add onion and garlic, and saute until softened, about 5 minutes; set aside to cool.

3. Mix egss with thyme, salt, pepper,mustard, worcestershire, pepper sauce and milk or buttermilk. In a large bowl add egg mixture to the ground chuck, veal and pork. Next add the oatmeal, parsley, cooked onion and garlic; mix with a fork until evenly blended and meat mixture does not stick to bowl. ( if mixture does stick, add additional milk, a couple tablespoons at a time, and continue stirring until mixture stops sticking.)

4. Turn the meat mixture onto a work surface. With wet hands, pat mixture into a loaf shape approximately 9x5 inches.

5. To bake free-form: Cover a wire rack with foil; prick foil in several places with a fork to allow drainage. Place rack on a shallow roasting pan (I use the top of my broiler pan) lined with foil for easy cleanup. Set formed loaf on rack. Brush loaf with all of glaze, then arrange bacon slices, crosswise, over loaf, overlapping them slightly and tucking them under the loaf to prevent curling.

6. Bake loaf until bacon is crisp and loaf registers 160 F., about 1 hour. Cool for at least 20 minutes. Slice and serve.

Sooo good! Great for sandwiches the next day.

The BEST Meatballs

Frankie's meatballs from Rao's Restaurant in Manhattan. SOOO good!!!

Makes 14- 18 meatballs

• 1 pd lean ground beef
• 1 pd ground pork
• 1 1/2 cloves garlic
• 2 large eggs
• 1 cup freshly grated pecorino romano cheese
• 1 1/2 tbl chopped fresh italian parsley
• coarse salt and freshly ground pepper
• 2 cups plain dry bread crumbs
• 2 cups water, room temperature
• 1 cup olive oil

In a large bowl, combine beef and pork using your hands. Mince 1/2 clove garlic and add to meat mixture along with the eggs, cheese, and parsley; season with salt and pepper. Continue mixing with your hand until well combined. Add bread crumbs and mix well. Add water, 1 cup at a time, and continue mixing until mixture is quite moist.

Shape mixture into 2 1/2 - 3 inch balls. Heat oil in a large skillet over medium-high heat. Smash remaining clove of garlic with the back of a knife and add to skillet. Cook until lightly browned and fragrant, 1-2 minutes; remove with a slotted spoon and discard. Working in batches, add meatballs to skillet. Cook until browned and cooked through, turning, about 10 minutes. Drain on paper towels and serve immediately. * Can make ahead and freeze