Sometimes you just can’t improve on the tried and true, and this meatloaf is the perfect example. Our classic meatloaf is made with meatloaf mix, which consists of beef, pork, and veal for the ideal flavor and texture. The glaze is tangy, sweet, and a little spicy, which compliments the savory meatiness of the meatloaf. You can double this recipe and split it between two pans.
Classic Meatloaf
Ingredients
Meatloaf
- ½ cup finely chopped onion
- 2 garlic cloves, minced
- 2 tsp vegetable oil
- ⅔ cup crushed Saltine crackers, about 17 crackers
- ⅓ cup milk
- 2 lbs ground meatloaf mix
- 2 large eggs, beaten
- 1 tsp fresh thyme leaves
- 2 tsp Worcestershire sauce
Glaze
- ½ cup ketchup
- 2 tbsp brown sugar, packed
- 1 tbsp cider vinegar
- ⅛ tsp cayenne pepper
Directions
1) Stir together ½ cup chopped onion, 2 minced garlic cloves, and 2 tsp vegetable oil in a Suvie pan. Place pan in the bottom zone of Suvie and broil for 15 minutes or until softened.
2) In a large bowl, stir together ⅔ cup crushed Saltines and ⅓ cup milk until pasty and thick, mashing slightly. Add 2 lbs meatloaf mix, 2 eggs, 1 tsp thyme, 2 tsp Worcestershire sauce, 1 tsp salt, ½ tsp ground black pepper, and broiled onion mixture, stirring together with your hands to combine.
3) Transfer mixture to a greased Suvie pan. Place pan in the bottom zone of Suvie, input settings and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Roast at 375°F for 45 minutes
Top Zone: None
4) Meanwhile, prepare the glaze. In a small bowl, stir together ½ cup ketchup, 2 tbsp brown sugar, 1 tbsp cider vinegar, and ⅛ tsp cayenne pepper; set aside.
5) After the meatloaf has roasted, remove from Suvie and pour off liquid from Pan. Brush half the glaze over the meatloaf. Rotate pan and return to Suvie. Broil for 10 minutes, or until glaze is fragrant and browned.
6) Remove pan from Suvie and brush remaining glaze over the top of the meatloaf. Allow meatloaf to cool for 15 minutes in the pan before slicing and serving.
Nutrition
Nutritional Information per serving (8 servings per recipe): Calories 350, Total Fat 24g, Total Carbohydrates 12g, Total Sodium 600mg, Total Protein 23g.
I’ve never found a store yet that sells the meatloaf mix . Is there a recipe to make you own?
Hi Craig, typically meatloaf mix is 1/3 ground pork, 1/3 ground beef, and 1/3 ground veal. You can certainly make your own using these ratios. If you have trouble finding ground veal you can always make your meatloaf with 1/2 ground beef and 1/2 ground pork.
The recipe says to cook now. With the Suvie 3.0, is it also okay to schedule for later?
Hi Holly, yes, you can schedule with 3.0. We’ve updated the recipe. Thanks for catching that!
If prepped ahead and frozen, could this be cooked from frozen? How much time would you suggest adding for that if so? Just got my appliance 😃
Hi Lynette, yes, you can definitely freeze and cook from frozen. One consideration is that you don’t want the top of the meatloaf to cook too much before the inside is sufficient defrosted. I would decrease the temperature to 350°F and increase the cook time to 1 hour. Be sure to select “yes” when asked if cooking from frozen. And it would be a good idea to keep an eye on the meatloaf as it cooks; you may need to cover with foil if the top starts to look too dark. Please let us know if you try this out!