The Best Meatloaf Ever?

Meatloaf for me is a reminder of my youth. As I have said before, my mother's meatloaf was a very easy concoction of meat, bread crumbs, ketchup, some onion mashed all together and then a few bacon slices on top. It's always better as sandwiches the next day - cold, on white bread, with mayonnaise. Stop that - it's really good.

I've made my mother's meatloaf before and the kids seem to enjoy it. Here's a recipe that I found recently, which might need to make an appearance (from the Amateur Gourmet).

Damon’s Favorite Meatloaf
by Chef Damon Wise
serves 6

• 1 ¾ lbs ground beef
• ¾ lbs ground pork
• 2 cloves garlic, minced
• ½ cup dark soffrito [Note: cook red onions, carrots and celery in lots of olive oil on low heat until it's all a deep, golden brown: 45 minutes to 1 hour. Whatever you don't use, you can keep in olive oil and use in soups, dressings, sandwiches, etc.]
• ½ cup toasted bread crumbs, soaked in milk
• 1 ½ shiitake mushrooms, sautéed
• 1/3 cup parmesan cheese
• 2 t soy sauce or tamari
• 2 T dry mustard
• 2 t fresh oregano, chopped
• 2 large eggs
  

GLAZE

• 2 cup ketchup
• ¼ cup soy sauce
• 2 T Dijon mustard
• 2 T honey
• 2 T smoked paprika
• 1 tsp cayenne
  

350° for 45 minutes ( 160° internally )