My Favorite Meatloaf

Growing up, meatloaf was never my favorite, but after finding this recipe and most of all, ditching the loaf pan, I've discovered that meatloaf can be something to look forward to.
All-American Meatloaf
Adapted from The America's Test Kitchen Family Cookbook

1 T. vegetable oil

2 minced garlic cloves

1/2 t. dried thyme

2 t. onion powder (my family doesn't like onion pieces)

1/2 C. ketchup

1/4 C. packet light brown sugar

4 t. cider vinegar

2 eggs

1/2 C. milk (plus possibly a bit more)

2 t. Dijon mustard

3 t. Worcestershire

1 t. salt

1/2 t. pepper

2 pounds meat- I often use just ground beef, or 2/3 ground beef and 1/3 ground pork, but you could also got with "meatloaf mix" which is equal parts of beef, pork, and veal.
2/3 C. crushed crackers - saltines work, I like Ritz

1. Heat oven to 350 with rack in middle.

2. Mix together the ketchup, brown sugar, and vinegar and set aside. In a separate bowl, mix eggs, milk, mustard, Worcestershire, salt, pepper, onion powder, and thyme.

3. Mix the meatloaf mix, crackers, and egg mixture until evenly blended and the mixture doesn't stick to the bowl (if its sticking, add in a bit of milk until it doesn't, about 1 T. at a time).

4. Either turn the meat mixture onto a fold-lined baking sheet and shape into a 9x5 in loaf. OR- my new favorite, especially for freezing ease, fill muffin cups 3/4 way full in a muffin pan. Either way, brush with half the ketchup mixture and bake for about 45 minutes.

5. Brush the meat with remaining ketchup mix. and continue to bake until the center measures 160 degrees , about 15 minutes. Let cool for 15-20 minutes before slicing loaf, or serving individual muffin-sized meatloaves. Love that crunchy coating! YUM

Happy cooking.