Meatloaf With Brown Sugar & Mustard Glaze

Creator Notes

I place cheese in my meatloaf now. And thyme. And caramelized onions. The reach I cook my family’s popular recipe at the 2d could well even correct be its finest unorthodox iteration but. And so they agree. It’s comfy and herb-y, and no person can catch enough of the glaze or think me when I account for them it’s correct two ingredients. Nonetheless in actuality, when all’s said and executed, it’s peaceful the right and stripped-down oversized patty from the Quaker Oats lid—and it steadily shall be. —Maggie Slover

Test Kitchen Notes

Featured in: On Church, Replace, and Meatloaf. —The Editors

Ingredients

• 
  ¹/₂ cup
  
  darkish brown sugar
  
  
• 
  ¹/₂ cup
  
  stone-ground mustard
  
  
• 
  2 tablespoons
  
  unsalted butter
  
  
• 
  1
  

  onion, roughly chopped
  
  

• 
  1 ¹/₂ kilos
  
  ground pork
  
  
• 
  1 ¹/₂ kilos
  
  ground beef
  
  
• 
  1 ¹/₂ cups
  
  rolled oats
  
  
• 
  1
  

  egg, lightly beaten
  
  

• 
  1
  

  (14.5-ounce) can diced tomatoes, drained
  
  

• 
  2 tablespoons
  
  tomato paste
  
  
• 
  1 teaspoon
  
  dried thyme
  
  
• 
  1 cup
  
  shredded white cheddar cheese
  
  

• Salt and pepper, to taste
  
  

• New Italian parsley, roughly chopped