Not-Your-Mom's Meatloaf

Meatloaf:
2 lbs total, combined ground pork and ground beef(aim for about half and half)

6 ounces croutons (mine were rosemary garlic)

1/2 tsp chipotle spice (I used Mrs. Dash)

1/2 tsp ground black pepper

1 tsp chili powder

2-3 sprigs fresh rosemary

1 small onion, peeled and quartered

1 medium carrot, peeled and quartered

1/2 red bell pepper, quartered

4 cloves garlic

1 1/2 tsp salt

1 egg

Glaze:

1/2 cup ketchup

1 Tbsp honey

1 tsp cumin

dash of chipotle pepper sauce

dash of Worchestershire sauce

In a food processor, combine croutons through chili powder and pulse until finely crumbled.

Transfer to a large bowl and add the meat.

Next (without rinsing it) add the rosemary, onion, carrot, pepper and garlic to the food processor and pulse until finely chopped, but not a paste.

Add the vegetables, the salt, and the egg to the meat and bread crumbs and mix with your hands until well combined, but trying not to squeeze the meat too much (that makes it dry).

Dump it all onto a cookie sheet lined with parchment or silicone and form into two french bread shaped loaves.

Mix ketchup through Worchesterchire sauce in a bowl and spread over meatloaf as the glaze.

Bake at 375 for about an hour, at which point I would cut one of the loaves in half to check to make sure it’s done.

Serving Size: Makes 8 generous portions