Meatloaf II: Bat out of Hell

Meatloaf 2I know that there aren’t a lot of recipes on here, so it seems silly to have a second meatloaf recipe, but we really, really like meatloaf at the Mox house.  And, more importantly, I didn’t want to forget how to do this one, which was ad-libbed with ingredients on hand.


  • 2 lbs. ground beef (grass-fed, please!)
  • 1 medium onion, diced fine
  • 4 cloves garlic, minced
  • 1 cup panko breadcrumbs OR crushed whole-wheat Ritz crackers (I used 1/2 and 1/2)
  • 1 cup milk
  • 1 egg, beaten
  • 1/2 cup ketchup
  • 2 tbs Worcestershire sauce
  • 2 tbs brown sugar
  • Salt and pepper
  • 1 tbs ground yellow mustard (Coleman’s)
  • 1 tbs Hungarian paprika
  • 1-2 tsp chopped fresh thyme
  • 1-2 tsp chopped fresh sage

For glaze

  • 1/3 cup ketchup
  • 1 tbs Worcestershire
  • 1/2 to 1 tbs Crystal hot sauce
  • 1 tbs ground cumin


  1. Preheat oven to 350.  Mix all ingredients very well in bowl.  On a greased 9 x 13 pan, shape meat mixture into loaf shape.  Dust with additional salt and pepper.  Cook for 1 hour.
  2. Mix ingredients for glaze, remove meatloaf from oven, and coat loaf with glaze.  Cook an additional 15 minutes.
  3. Serve with mashed potatoes and Kristine’s green beans!

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