Meat Loaf with Brown Sugar-Ketchup Glaze (2/25/12)

Serves 12 to 16 (Recipe has been doubled.)

Originally from America's Test Kitchen. 

• 1 cup ketchup
• 8 tablespoons brown sugar
• 8 teaspoons cider vinegar
• 4 teaspoons vegetable oil
• 2 medium onion, chopped medium
• 4 medium cloves garlic, minced
• 4 large eggs
• 1 teaspoon dried thyme
• 2 teaspoon table salt
• 1 teaspoon ground black pepper
• 4 teaspoons Dijon mustard
• 4 teaspoons Worcestershire sauce
• 1/2 teaspoon hot pepper sauce
• 1 cup plain yogurt
• 2 pound ground beef
• 1 pound ground pork
• 1 pound turkey ground 
• 1 1/3 cup oatmeal
• 2/3 cup minced fresh parsley leaves

For the glaze: Mix ketchup, brown sugar, and vinegar in small saucepan; set aside.

For the meatloaf: Heat oven to 350 degrees. Heat oil in medium skillet. Add onion and garlic; sauté until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.

Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper sauce, and milk or yogurt. Add egg mixture to meat in large bowl along with crackers, parsley, and cooked onion and garlic; mix with fork until evenly blended and meat mixture does not stick to bowl. (If mixture sticks, add additional milk or yogurt, a couple tablespoons at a time until mix no longer sticks.)

Turn meat mixture into meatloaf pan with perforated bottom, fitted with drip pan. Use fork to pull mixture from pan sides to prohibit glaze from dripping into oven. Brush with one-quarter of glaze. Bake until glaze is set, about 45 minutes. Top with another one-quarter of glaze; continue to bake until second coat has set and loaf registers 160 degrees, about 15 minutes longer. Cool at least 20 minutes.