Here's my meatloaf that I'm using right now, after trying many other versions. I like it very much, though I don't know as I'll stay with it; the jury isn't in yet. Definitely plan to increase the amount of thyme, a la Julia's recipe above. (I only recently discovered how abfab thyme is with beef.) Like chez sus, I paint the top with a ketchup glaze, but my glaze has a little vinegar added: 1/2 cup ketchup, 4 T brown sugar, and 4 T vinegar. I also apply half when it goes into the oven, and the other half when it's out of the oven and resting. I also omit the saltines, in the interest of carb-cutting.
2 teaspoons vegetable oil
1 medium onion, chopped
2 garlic cloves minced
2 large eggs
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon hot sauce
1/2 cup milk
1 lb ground chuck
1/2 lb ground pork
1/2 lb ground veal
2/3 cup crushed saltine crackers, about 16
1/3 cup minced parsley
For the glaze, mix all ingredients in small pan, set
aside. For the meatloaf, heat oven to 350 degrees.
Heat oil in medium skillet. Add onion and garlic;
sauté until softened, about 5 minutes. Set aside to
cool. Mix eggs with salt, pepper, thyme, mustard,
Worcestershire sauce, and milk. Add to meat in large
bowl along with crackers, parsley and cooked onion and
garlic.
Mix with fork until evenly blended and mixture doesn't
stick to the bowl. If it sticks add milk. With wet
hands, pat mixture into 9x5-inch loaf shape. Place in
foil lined baking pan for easy clean up. Brush with
half the glaze. Bake until crisp, about 1 hour. Cool
at least 20 minutes and serve with the remaining
glaze.