What makes this particular meatloaf recipe so special are a few key things-- I use a combination of ground beef, ground pork and ground veal. (I have no idea if this would taste as good using ground turkey. I've never tried it.) For those of you who make the best Italian meatballs...you know exactly what I'm talking about! I cook the onion and garlic, just until softened. I also use fresh marjoram and thyme. Last, but not least, I make my own bread crumbs with my food processor and then whisk together fresh eggs, milk, hot sauce and Dijon mustard. The star of the show is the glaze. Oh, the glaze! It's so simple-- ketchup, brown sugar and cider vinegar. While the meatloaf is cooking, your kitchen will be filled with a savory aroma that will make the men in your house start to ask when dinner is ready. I'm speaking from personal experience.
How do you make this recipe? You can either click here to see step-by-step photos. Or, just scroll to the bottom of this post and you'll see my new recipes cards. I'm trying out a different recipe storage website, so it's a little different. To print the recipe, scroll down the recipe card and you will see a link that will transport you over to "Cook, Eat Share".
If you have a meat-and-potatoes kind of person in your life, make this recipe. They will go back for seconds, and even thirds.
I'm speaking from personal experience. For the record, I ate one-and-a-half slices. That doesn't count as seconds.
The Kitchen Heroine,
" The first time I posted this recipe, I named it 
into the batter, for more flavor. I also used low-fat vanilla yogurt since I didn't have Greek yogurt on hand. The cake took about 45 minutes to be ready, but I always say it's safer to check your cakes before the suggested time (Ina says 50 minutes). 
, I can easily spray my bundt pan and the cake slips right out! Allow the cake to cook for about 5 minutes, on a cooling rack.
