Ingredients

4 pounds ground beef 80% lean

2 pounds ground pork

2 onions, chopped

2 red or yellow peppers chopped

6 ounces sliced mushroom

2 cups shedded cheddar cheese

2 eggs

1/4 teaspoon Rosemary powder or 1/2 Rosemary

2 Tablespoons dried thyme

2 Tablespoons Vegeta (Eastern Europen Seasone)

1 cup ketchup

2 packets of Knots unflavored gelatin, bloomed

2 cups panko bread crumbs

1/2 cup beef stock

1 1/2 teaspoons Rick' House Seasoning (just let me know and I will send you some)

2 Tablespoons Worcestershire sauce

Olive oil

Salt and Pepper to taste

For the Glaze:

1/2 cup ketchup

1/2 cider vinegar

A coupld of dashes of hot sauce

1 cup brown sugar

Directions

Step 1: In a medium skillet, saute onions, peppers and mushrooms until soft and a little brown on the edges.  Let them cool.

Step 2: In a small bowl some warm water and let gelatin bloom (It will be one mass when bloomed)

Step 3: Mix all the mealoaf ingredents together.  Mix well but do not over mix.

Step 4: Add in the saute vegetables and mix again.

Step 5: Take a small amount and cook in the skillet to taste and adjust seasonings.

Step 6: Line a cooling wrap with foil or parchment paper, spray with cooking spray.  Take a folk and poke several holes all over to let the meatloaf drain as it cooks.  Place in a rimmed baking sheet.

Step 7: Form 3 loafs (or more if you want smaller loafs) and place on paper or foil.

Step 8: Bake at 350 degrees until the internal tempeture is 170 degrees (about 1 1/4 hours).

Step 9: For the glaze, mix everything together in a pan and bring to a boil.  1/2 through cooking the meatloaf start brushing on some of the glaze and continue about every 20-minutes.

Step 10: Remove pan from the oven and tent with foil for about 20-30 minutes. 

Step 11: Wrap exter loaves in plastic  wrap and foil when cooled.  Freeze for a later date. Serve with a salad and Rick's Brussels Sprouts.