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Jeff Mauro’s United States of Meatloaf

Sandwich King Jeff Mauro brings you comfort food at its finest with his take on the traditional meatloaf. Jeff recommends baking a small tester meatloaf first to taste for seasoning before baking the final dish. Your weekday nights just got a whole lot better.

United States of Meatloaf
Serves 6 to 8

Ingredients

For the meatloaf:
1 tablespoon extra-virgin olive oil
1 small Spanish onion, peeled and diced into 1/4-inch pieces
Coarse salt
3 cloves garlic, peeled and minced
2 large eggs
1 tablespoon Dijon mustard
1 tablespoon Worcestershire
1 teaspoon hot sauce, such as Tabasco
1/2 cup whole milk
Freshly cracked black pepper
24 saltines
1 pound ground chuck
1/2 pound ground pork
1/2 pound ground veal
1/3 cup minced parsley

For the glaze:
1/2 cup BBQ sauce
2 tablespoons sriracha
4 tablespoons light brown sugar
4 tablespoons apple cider vinegar

Directions

1. Make the meatloaf: Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

2. In a medium skillet over medium heat, heat oil. Add onion and cook until translucent, 3 to 5 minutes. Season with salt. Add garlic. Sauté 1 to 2 minutes, without letting the garlic brown. Remove from heat and let cool.

3. In a large bowl, whisk together eggs, mustard, Worcestershire, hot sauce, milk, and salt and pepper, to taste.

4. Using a rolling pin, coarsely crush saltines in a plastic bag.

5. Add onion and garlic mixture, crushed crackers, chuck, pork, veal, and parsley to egg mixture. Using your hands, mix well until evenly combined.

6. Transfer to the parchment-lined baking sheet. Using your hands, gently form the meatloaf into a rustic loaf, about 9×5 inches.

7. Make the glaze: In a small bowl, stir together BBQ sauce, sriracha, sugar, and vinegar until well combined.

8. Slather glaze over the meatloaf. Bake, basting halfway through, until a thermometer inserted in the center reads 165 degrees, about 1 hour. Let rest 20 minutes and serve.

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