Lacey's Meatloaf

A moist, classic meatloaf prepared with the traditional ketchup glaze.  Can also be made with a mixed sweet pepper relish (as shown above) by Lacey Johnston.
Serves 6 - 8.

• 1 lb. Ground Beef (10% fat)
• 1/2 lb. Ground Pork
• 5 Crimini Mushrooms, chopped
• 2 Eggs
• 3/4 cup Milk
• 2 slices of Bread, cut into small cubes
• 1/2 White Onion, chopped
• 2 cloves Garlic, finely chopped
• 2 tbsp Fresh Parsley, chopped
• 1 tsp Kosher Salt
• 1/8 tsp Black Pepper
• 1/4 tsp Dried Basil
• 1/4 tsp Dried Oregano

Glaze:

• 1/4 cup Ketchup
• 2 tbsp Brown Sugar
• 1 tsp Mustard Powder

1. Preheat oven to 350* degrees F.
2. In a large bowl, combine eggs and milk, beat slightly with a fork.
3. Add bread crumbs, mushroom, onion, parsley, salt, oregano, basil, pepper and meat. Mix well with hands till well combined.
4. Lightly pat mixture into an 8 x 4 x 2" bread loaf pan.
5. Bake for 1 hour or until internal temperature reaches 160* degrees F.
6. Meanwhile, mix ketchup, mustard and brown sugar in a small bowl, set aside.
7. When 30 minutes of cook time remains, spoon off excess fat and glaze with 3/4 of ketchup mix.
8. When the loaf reaches 160* degrees, add remaining glaze and cook another 10 minutes.
9. Let stand for 10 minutes before serving.

Cooks Note: To prepare with mixed sweet pepper relish, do not prepare ketchup glaze.  Slow cook over medium-low heat in 2 tbsp oil, 1 Red Bell Pepper, 1 Yellow Bell Pepper and 1 Yellow Onion cut into small cubes.  When vegetables are very tender and meatloaf reaches 160* degrees F, top meatloaf and let cook another 10 minutes.