Another Meatloaf

I don’t really know what to say; I just come across a new and different meatloaf recipe and have to try it.

As meatloaf goes, this is a pretty simple and straightforward recipe; just ground beef, ground pork, seasonings, eggs, milk, and Panko crumbs.

If you’d like, I wouldn’t say “no” to adding chopped celery and/or onion, but there are times when you just want a plain, simple, kinda basic meatloaf.

INGREDIENTS
Meatloaf:
•1 lb ground beef
•1 lb ground pork
•2 cups Panko crumbs
•2/3 cup milk
•2 eggs, lightly beaten
•1 tbsp Worcestershire Sauce
•1 tbsp Sherry Peppers Sauce*
•1 tbsp chili sauce
•2 tsp dried parsely
•1 tsp garlic powder
•1 tsp onion powder
•1 tsp dried shallots
•1/4 tsp Seasoned Salt
•Black pepper

Glaze:
•1/3 cup ketchup
•1/3 cup chili sauce
•1 tbsp Spicy Sweet Mustard

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Heat your oven to 350º.

Combine the Panko crumbs with the eggs and milk and set aside to rest for 15 minutes.

Add the seasonings, Sherry Peppers, Chili, and Worcestershire sauces and stir to combine.

Add the ground meats and, working with your hands, mix until well and truly blended.

Pack into a loaf pan and bake for one hour.

Note: if you don’t make your own, check out this chili sauce. It is the only commercial sauce I’ve found with no corn sweeteners.

While the meatloaf is baking, whisk together the ketchup, chili sauce, and mustard.

Pull the meatloaf out of the oven after 60 minutes, then brush the top with the glaze and pop back into the oven for another 45 minutes, until the top is a bit blackened in places and the meatloaf has reached an internal temperature of 160º.

Remove from the oven and let rest, loosely covered, for ten minutes before serving.

Nice.

Simple.

Tasty meatloaf.

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