⅔ cup crushed saltine crackers (about 17 crackers)
⅓ cup whole milk
1 lb 90 percent lean ground beef
1 lb ground pork
2 large eggs plus 1 large yolk
2 tsps Dijon mustard
2 tsps Worcestershire sauce
½ tsp dried thyme
⅓ cup finely chopped fresh parsley
Salt and pepper
Instructions
MAKE GLAZE: Whisk all ingredients in saucepan until sugar dissolves.Simmer glaze over medium heat until slightly thickened, about 5 minutes. Cover and keep warm.
COOK VEGETABLES: Heat oil in nonstick skillet over medium heat until shimmering. Cook onion until golden, about 8 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer to large bowl.
PROCESS MEAT: Process saltines and milk in food processor until smooth. Add beef and pork and pulse until well combined, about ten 1-second pulses. Transfer meat mixture to bowl with cooled onion mixture. Add eggs and yolk, mustard, Worcestershire, thyme, parsley, 1 teaspoon salt, and ¾ teaspoon pepper to bowl and mix with hands until combined.
BAKE: Line a rimmed baking sheet with foil and coat lightly with cooking spray. Transfer meat mixture to the prepared baking sheet and shape into 9- by 5-inch loaf. Bake meatloaf in a 350 degree oven for one hour.
BROIL: Brush meatloaf with glaze. Adjust oven racks to upper (about 4 inches away from broiler element) and heat broiler. Broil on upper rack until well browned, about 5 minutes.
Recipe by the south in my mouth at http://www.thesouthinmymouth.com/2016/02/23/the-meat-and-potatoes-guy/