Courtney Cox's Mom Makes Meatloaf | Cooking Mini Vlog

Ingredients
Caramelized Onions:
1 medium to large white or yellow onion (finely diced)
1 Tbsp Olive Oil or Avocado Oil
1 tsp kosher salt
1 Tbsp Worcestershire

Panade Mixture:
5oz of Ritz Crackers or Golden Rounds Crackers (crushed in food processor)
5oz of Milk or Buttermilk

Glaze:
3/4 cup Ketchup
3 Tbsp Brown Sugar
1 Tbsp Apple Cider Vinegar
1 tsp garlic powder
1 tsp onion powder
Salt and Pepper to taste

Meatloaf:
2 lbs of Grass fed Ground Chuck Beef (85% or 90% lean)
3 Tbsp Chopped Italian Parsley
2 Eggs (Beaten)
1 Tbsp Kosher Salt

Instructions
Pre-heat oven to 375 degrees F.

Start by caramelizing the diced onions on medium high heat in a cast iron or heavy bottom pan. While the onions are cooking start by making the panade mixture. Add crackers to the food processor and pulse until completely ground and no large pieces remain. Measure out 5oz of cracker crumbs and add to a bowl. Measure out 5oz of Buttermilk or Milk and mix together with cracker crumbs.

Once the onions have become caramelized, add the Worcestershire sauce and then add that to the panade mixture.

In a separate bowl, make your glaze by adding all the ingredients, mix well and set aside.

In the bowl with the panade mixture, add the ground beef, parsley, eggs and salt. Also add a few Tablespoons of glaze to the beef mixture.

On a sheet pan lined with aluminum foil or parchment paper add meatloaf mixture into a log shape. Bake in oven for 40 minutes and remove meatloaf. Brush glaze on top and return meatloaf to oven. Continue cooking meatloaf an additional 15-20 minutes or until the internal temperature is 160 degrees F. Remove from oven and let rest 10 minutes before slicing.
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