2 lbs of ground beef (preferably grass-fed)
1/2 c bread crumbs
2 slices of bread (crumbled)
1/2 c milk
2 eggs
1 c Parmigiano Reggiano
1 onion (chopped)
3 cloves of garlic (minced)
1/4 c parsley (chopped)
1 tbsp extra virgin olive oil
1 dash of Worcestershire sauce
salt and pepper (to taste)
-- FOR THE GLAZE --
3/4 c organic ketchup
2 tbs tomato paste
1/4 c brown sugar
1 tsp dried mustard
1 tsp smoked paprika
1 tsp garlic powder
1 tsp dried onions or onion powder
Instructions:
Preheat oven to 350
Saute the onions and garlic with olive oil over medium heat till slightly translucent. Allow to cool.
Combine the bread crumbs and crumbled bread slices with milk in another bowl and allow to soak for a few minutes
Combine ground beef, garlic and onions, bread crumbs, cheese, eggs, Worcestershire, salt, and pepper. Mix thoroughly but gently and lightly so that meatloaf does not become too compacted.
Form the loaf and place onto a cooling rack over a baking sheet (allows fat to drip into pan while cooking). Set aside.
Make the glaze and put half of it onto the meatloaf, brushing it on top or spreading it with a spoon
Bake for about 50 minutes then take meatloaf out of oven and apply rest of glaze, bake for another 15 minutes or so
