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1
To make the glaze, combine ketchup, brown sugar, and vinegar.
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2
Set aside.
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3
For the meat loaves, preheat the oven to 350 degrees F. Oil a foil-lined rimmed baking sheet.
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4
Heat the oil in a medium skillet over medium heat.
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5
Add the celery, onion, and garlic and cook, stirring until the vegetables have softened, about 5 minutes.
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6
Transfer to a large bowl, stir in 1/4 cup of the glaze and let cool.
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7
Add the sour cream, bread crumbs, egg, milk, parsley, mustard, salt, thyme, and pepper and stir until combined.
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8
Add the chuck, pork, and veal and combine well.
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9
(To taste for seasoning, fry a pinch of the meat mixture in a small skillet over medium-high heat until browned and cooked through, about 5 minutes.
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10
Season with additional salt and pepper, if needed.)
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11
Scoop mixture onto baking sheet using 1/2 cup measure.
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12
Shape into ovals.
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13
Divide the remaining glaze over the tops of the loaves.
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14
Bake 35 to 40 minutes.
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15
The internal temperature should be 165 degrees F when tested with an instant-read thermometer.
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16
Serve at once, while warm.
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17
The meat loaves can be prepared in advance and kept frozen until just before baking.
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18
Wrap the loaves with plastic wrap, then slip into resealable plastic bags.
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19
Increase the cooking time by about 10 minutes for frozen meat loaves.
