1lbsground beef or½ lb ground beef and ½ lb ground pork
4tablespoons5-7 cloves chopped garlic
1small/medium yellow oniongrated or diced very finely
¼cupchopped fresh basil
1teaspoondried oregano
½cup2% or whole milk
½cupshredded parmesan cheese
1cupitalian seasoned breadcrumbs
2large eggsbeaten
Glaze Ingredients
½cupketchup
1teaspoongarlic powder
½teaspoonground white pepper
½teaspoonground black pepper
1½teaspoonsteak sauce
2tablespoonsbrown sugar
Instructions
Preheat oven to 375°F.
In a medium bowl, combine all meatloaf ingredients and work together using your hands until just combined, do not over mix.
Turn the meat mixture on to a foil lined rimmed baking sheet and firmly shape into a loaf. The loaf will settle while baking, so shape taller than the ideal thickness for your meatloaf.
Bake at 375°F for 30 minutes.
Mix glaze ingredients together until the sugar has dissolved to create a smooth, shiny glaze.
Remove the meatloaf from the oven after the 30 minute bake and glaze all sides with the glaze.
Return to the oven for 10-15 minutes. Allow the meatloaf to rest for 10-15 minutes before slicing.
Notes
Onion tip - I prefer the rustic texture of using diced onions in meatloaf. If you prefer a more homogenous, smooth texture, instead of dicing with a knife, grate the onion using the large grate on a cheese grater or chop in a food processor.
To double this recipe, add 10 minutes for a total of 40 minutes in the first cook.