Sheffield— I share with you the recipe for Primm ffrench’s Meatloaf. You can make modifications as you please by using ground turkey or a mix of ground beef and turkey. I use panko instead of Saltines, and I occasionally add raisins. However, Primm’s original recipe is the best and most scrumptious.
Primm ffrench’s Meatloaf
Glaze:
1 cup ketchup
4 tablespoons brown sugar
4 teaspoons vinegar
Meatloaf:
2 teaspoons cooking oil
1 onion, chopped
3 cloves garlic, minced
2 eggs
1/2 teaspoon thyme
1 teaspoon salt
1 teaspoon pepper
2 teaspoons mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon hot sauce
1/2 cup milk or yogurt
1 pound chuck, ground
1/2 pound pork, ground
1/2 pound veal, ground
3/4 cup crushed Saltines
1/3 cup fresh parsley minced
6 slices bacon
Sauté onion and garlic in a pan over medium heat.
In a large bowl, mix eggs, thyme, salt, pepper, mustard, Worcestershire sauce, hot sauce, and milk. Add meat, crackers, parsley, and sautéd onion and garlic. Use your hands to mix well.
Place on to an aluminum foil-lined pan and form into a long, rounded mound.
Combine glaze ingredients. Brush loaf with half of the glaze and then criss-cross the bacon over the top.
Bake at 350 degrees for an hour. Cool 20 minutes before serving. Serve with remaining glaze as a sauce.
