MEATLOAF RECIPE WITH OATMEAL AND KETCHUP RECIPES

Steps:

• For the glaze: Mix all ingredients in a small bowl; set aside.
• For the meatloaf: Preheat oven to 350 degrees. Heat oil in a medium skillet. Add onion and garlic, saute until softened, about 5 minutes; set aside to cool.
• Mix eggs with thyme, salt, pepper, mustard, Worchestershire, pepper sauce, and milk or yogurt. Add egg mixture to meat in a large bowl, along with crackers, oatmeal or bread crumbs, parsley and cook onions 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.)
• Turn meat mixture onto a work surface. With wet hands, pat mixture into a loaf approximately 9 by 5 inches.
• Cover a wire rack with foil; prick foil in several places with a fork. Place a rack on a shallow roasting 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 to prevent curling.
• Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool for at least 20 minutes. Slice and serve

Steps:

• Arrange a rack in the middle of the oven and heat the oven to 375ºF.
• Peel 1 medium white or yellow onion and grate on the large holes of a box grater into a large bowl (about 3/4 cup). Strip the leaves from 6 large fresh thyme sprigs and finely chop to get 2 teaspoons. Add to the bowl.
• Add 1 cup quick-cooking oats, 1/3 cup whole milk, 2 large eggs, 1 tablespoon kosher salt, 1 teaspoon black pepper, and 1 teaspoon dry mustard, and stir to combine. Add 2 pounds lean ground beef and use your hands to gently mix everything until evenly combined. Transfer the mixture to a 9x5-inch loaf pan and smooth the top with a spatula.
• Bake for 45 minutes. Meanwhile, make the glaze: Place 1/3 cup ketchup, 2 tablespoons Dijon mustard, 1 tablespoon packed light brown sugar, 2 teaspoons Worcestershire sauce, and 1 teaspoon hot sauce, if using, in a small bowl and stir to combine.
• Remove the meatloaf from the oven. Pour the glaze over the top and use a spatula to smooth it out. Return to the oven and bake until the glaze is slightly caramelized and the internal temperature of the meatloaf registers at least 165ºF, 10 to 25 minutes more.
• Let the meatloaf cool in the pan for 15 minutes. Pour off the excess grease into a small bowl if desired. Use a sturdy spatula (like a fish spatula) to transfer the meatloaf from the pan to a clean cutting board. Cut into slices and serve.