Ingredients

Meatloaf

• 2 lbs ground beef (or 1 lb beef + 1 lb pork for extra tenderness)
• 1 cup breadcrumbs
• 2 eggs
• 1/2 cup milk
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 Tbsp Worcestershire sauce
• 2 Tbsp ketchup
• 1 tsp smoked paprika
• 1 tsp dried parsley
• 3/4 tsp salt
• 1/2 tsp black pepper
• 2 Tbsp butter or olive oil to sauté

Tangy Soy & Vinegar Glaze

• 1/3 cup ketchup
• 1 Tbsp brown sugar
• 1 Tbsp soy sauce
• 2 tsp red wine vinegar
• 1/2 tsp garlic powder
• Pinch black pepper

Directions

1. Heat butter or oil in a skillet.
2. Cook onion 3-4 minutes until soft.
3. Add garlic and cook until fragrant; about 30 seconds.
4. In a large bowl, combine:
   • Meat
   • Breadcrumbs
   • Eggs
   • Milk
   • Worcestershire
   • Ketchup
   • Seasonings
   • Sautéed onion & garlic
5. Mix gently until just combined
6. Shape into loaf on parchment-lined sheet or in loaf pan.
7. Whisk glaze ingredients.
8. Spread half the glaze over the loaf.
9. Bake at 375 degrees F for 40 minutes
10. Brush on the remaining glaze and continue baking
11. Bake 15 – 20 more minutes or until the internal temperature reaches 160 degrees F.

Freezer Instructions

Freeze Before Baking (Best Texture)

1. Shape loaf and add the full amount of glaze.
2. Wrap tightly in plastic wrap + foil, or in aluminum loaf pan covered tightly with foil
3. Label & freeze up to 3 months.

To cook:
Thaw overnight and bake as directed.

Freeze After Baking

1. Cool completely.
2. Slice for easy reheating.
3. Freeze portions.

To reheat:
Bake at 325 degrees F covered, or microwave slices until hot