This just seems right on a cool fall evening.
Fresh beef and pork, about 3/4lb of each, onion, garlic, hot pepper paste (optional), unsulphered blackstrap molasses, Worcestershire, strained tomatoes, milk, thyme, S & P, egg, apple cider vinegar and a large sandwich roll.
Start by coarsely grinding the well-chilled meat into a glass bowl. Add the onions, garlic, thyme, S & P, Worcestershire and egg. Mix by hand until ingredients are dispersed, but take care not to over-mix.
Moisten the lightly toasted, shredded bread with a little milk and fold into the meat mixture.
If you are unsure of the seasoning, just fry a little sample to taste and adjust as you see fit.
Make the glaze by cooking the tomatoes, molasses, Worcestershire, vinegar and pepper paste together until thick and deep mahogany colored, about 5 minutes.
Put the meat mixture into a perforated loaf pan and cover with the glaze (I’m also going to roast a yellow potato and some greens beans). Cook in a 350 degree oven until the meatloaf reaches 160 degrees (about 1 hour and 20 minutes). Let rest 5 minutes before serving.
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