Yield: 6-8 servings.
For the meat loaf:
½ cup grated onion
2 teaspoons Worcestershire sauce
½ cup whole milk
½ cup fresh parsley, chopped
1 cup fresh bread crumbs
2 eggs
¼ cup ketchup
1 pound ground chuck
1 pound ground sirloin
2 teaspoons salt
½ teaspoon black pepper
For the glaze:
½ cup ketchup
¼ cup balsamic vinegar
2 tablespoons brown sugar
Preheat oven to 350°. In a large mixing bowl, combine onion, Worcestershire sauce, milk, parsley, bread crumbs, eggs, and ketchup. In a separate mixing bowl, combine ground sirloin with ground chuck. Mix in salt and pepper. Pour bread crumb mixture over ground beef and mix until all ingredients are well combined. Form meat mixture into an 8-inch loaf pan and bake for 1 hour. Remove meat loaf from oven and cover with foil. Allow to rest for 10 minutes.
For the glaze: In a saucepan, heat ketchup, vinegar, and brown sugar on low heat. Stir until sugar has dissolved. Spoon glaze over meat loaf before serving.
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To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
