by Mary Rogers

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Source: Cook's Illustrated
Course: Main
Cuisine: American
Food Group: Beef
Serves: 10


2.5 pound(s) Meat Mix -- Equal parts ground chuck, ground pork, ground veal
3/4 cup(s) Chicken stock
1 Sleeve of Saltine crackers (about 25-30)
2 large Eggs, lightly beaten
1/3 cup(s) Chopped fresh parsley
1 cup(s) Chopped Onion
1 cup(s) Chopped Celery
1/2 cup(s) Chopped Carrots
3 clove(s) Chopped garlic
2 tablespoon(s) olive oil
1 1/2 teaspoon(s) dried thyme
1 teaspoon(s) salt
1/2 teaspoon(s) pepper
2 teaspoon(s) Dijon Mustard
2 teaspoon(s) Worchestershire Sauce
1 cup(s) Ketchup or Chili Sauce (or 1/2 cup of each)
6 tablespoon(s) Brown sugar
4 teaspoon(s) cider vinegar
4 teaspoon(s) maple syrup
For Loaf: Preheat oven to 350 Saute celery, onions, carrots & garlic in olive oil til softened, set aside and cool slightly. Add the spices, mustard & Worcestershire. Crumble crackers into a large bowl, moisten with chicken stock, add eggs, parsley, and then the meat mixture. Fold all together; try not to handle too much. Form into a loaf in a 9 x 13 baking dish. For Topping: mix together and heat in small saucepan. Spread 1/3 topping mixture over the top, bake loaf for 45 minutes. Remove and spread another 1/3 topping mixture over the top, bake for another 15-20 minutes (register 160 on thermometer). Remove and let sit for 10 minutes, serve with remaining 1/3 of sauce.