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
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
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
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.