Food 52

Meatloaf With Brown Sugar & Mustard Glaze

I put cheese in my meatloaf now. And thyme. And caramelized onions. The way I cook my family’s favorite recipe these days might just be its best unorthodox iteration yet. And they agree. It’s tender and herb-y, and no one can get enough of the glaze or believe me when I tell them it’s just two ingredients. But really, when all’s said and done, it’s still the honest and stripped-down oversized patty from the Quaker Oats lid—and it always will be.