Meatloaf

• 1 Tbsp vegetable oil
• 1 onion, chopped fine
• 2 garlic cloves, minced
• 1/2 tsp dried thyme
• 1/2 cup ketchup
• 1/4 cup packed light brown sugar
• 4 tsp cider vinegar
• 2 large eggs
• 1/2 cup milk, plus extra as needed
• 2 tsp Dijon mustard
• 2 tsp Worcestershire
• 1 tsp salt
• 1/2 tsp pepper
• * 2 pounds meatloaf mix
• 2/3 cup crushed saltine crackers
• 1/3 cup minced fresh parsley

* Meatloaf mix is a combination of equal parts ground beef, pork, and veal and is available at most grocery stores. If you cannot find meatloaf mix, substitute 1 pound of 90% lean ground beef and 1 pound of ground pork.

1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Heat the oil in an 8-inch nonstick skillet over medium-high heat until shimmering. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and thyme and cook until fragrant, about 15 seconds. Set aside and cool for 5 minutes.
2. Meanwhile, mix together the ketchup, brown sugar, and vinegar and set aside. In a separate bowl, mix the eggs, milk, mustard, Worcestershire, salt and pepper together.
3. Mix the meatloaf mix, crackers, parsley, sauteed onion mixture, and egg mixture until evenly blended and the mixture doesn’t stick to the bowl (if the mixture sticks, add additional milk, a tablespoon at a time, until it no longer sticks).
4. Turn the meat mixture onto a foil-lined baking sheet and shape into a 9 by 5-inch loaf. Brush with half of the ketchup mixture. Bake the loaf for 45 minutes.
5. Brush the loaf with the remaining ketchup mixture and continue to bake until the center of the loaf measures 160 degrees on an instant-read thermometer, about 15 minutes. Let cool for 20 minutes before slicing and serving.