This is a southern-style meatloaf that’ll satisfy even the most skeptical eaters. Great for meatloaf sammies the next day…if there’s any left!
- 1 ½ Tbsp vegetable oil
- 1 cup yellow onion, diced
- ½ cup each red and green bell pepper, diced
- 1 Tbsp garlic, minced
- 1 cup Field Golden Round crackers (or Ritz), finely crushed
- ¾ cup milk
- 2 eggs, lightly beaten
- 2 lb ground beef, 15-20% fat content
- 1 Tbsp Dijon mustard
- 1 Tbsp Worcestershire sauce
- 2 Tbsp each onion and garlic powders
- 1 Tbsp each dried parsley and basil
- 1 ½ Tbsp dried thyme
- 1 tsp smoked paprika
- 1 Tbsp salt, plus more to taste as needed
- 1 ½ tsp pepper, plus more to taste as needed
- ¾ cup each sweet chili sauce and ketchup
- ¼ cup brown sugar
- ¼ cup fresh parsley, chopped, for garnish
- Preheat oven to 375°. Cover rimmed sheet pan with heavy-duty aluminum foil.
- To a medium skillet over medium heat, add vegetable oil, onions and bell peppers and saute until translucent. Add garlic and cook until fragrant – about ½ minute. Remove veggie mixture from heat and allow to cool.
- Add ground crackers to small bowl and pour in milk. Mix to combine and allow time to thicken (about five minutes).
- To another bowl, add ketchup, sweet chili sauce and brown sugar. Mix well and reserve for later as glaze.
- To a large bowl, add ground beef, soaked crackers, veggies, eggs, Dijon mustard, Worcestershire sauce, parsley, basil, thyme, garlic and onion powders, smoked paprika, and salt and pepper to taste.
- Gently mix beef into other ingredients, until just combined, using your hand. Shape into a loaf and place on foil-covered sheet pan. Spread half the glaze on top of meatloaf and wrap foil around it like a belt to contain it while cooking.
- Bake ½ hour. Add remaining glaze to top of meatloaf and bake another ½ hour, or until a meat thermometer reads 165°.
- Remove from oven and let meatloaf rest 10 minutes before slicing. Sprinkle on chopped fresh parsley before serving.