Make Ahead Meatloaf has a secret ingredient that adds alot of moisture and flavor. It's Bratwurst.
Make Ahead Meatloaf
2 teaspoons oil
1 onion, chopped fine
3 cloves garlic, minced
28 saltine crackers
1 pound ground beef 80/20
3/4 pound bratwurst, uncooked, casings removed
1/2 cup heavy cream
3 eggs + 1 egg yolk
1 Tablespoon Dijon mustard
1 Tablespoon Worcestershire sauce
1/2 teaspoon dried thyme
1/3 cup fresh parsley, chopped
1 teaspoon salt
1 teaspoon pepper
1/2 cup ketchup
2 Tablespoons brown sugar
1 Tablespoon cider vinegar
Heat oil in skillet. Add onion and cook until browned. Add garlic and cook another 30 seconds. Transfer mixture to a large bowl.
Process saltines in food processor or put in a plastic bag and crush them and transfer to bowl with onion mixture.
Add beef and bratwurst to the bowl along with the remaining ingredients and gingerly knead until combined. Press mixture into 2 disposable 8” loaf pans.
Place plastic wrap on the top of the meat and around the pan. Wrap a second time with aluminum foil. Label pans and freeze for up to 1 month.
When ready to bake, defrost completely. Preheat oven to 350 degrees. Unwrap loaf pans and place on a baking sheet.
Meanwhile, whisk together glaze ingredients in a small bowl and top the meatloaves with the glaze. Bake in preheated oven for 55 minutes to 1 hour or until the internal temperature of the meatloaves reaches 150 degrees. (Use a probe or meat thermometer.)
Remove meatloaves from oven and let rest 20 minutes before serving. Cut the meatloaves into slices and carefully remove from the pan and serve.
The Old Guy