For The Loaf
1 pound ground beef
1 pound ground pork
2 large eggs, beaten
3 teaspoons salt
3 teaspoons freshly ground black pepper
1 Packet of Larder Meat Co. Italian Seasoning (or 1 teaspoon each of dehydrated garlic, oregano, thyme, rosemary and red chili flakes)
2 cups bread crumbs, unseasoned
1 carrot, roughly diced
1 small bulb of fennel, roughly diced
1/2 medium yellow onion, roughly diced
4 cloves garlic, minced
For The Glaze
1/2 cup ketchup
1 tablespoon Bragg Liquid Aminos, or Soy Sauce
1 teaspoon cider vinegar
3 teaspoons dry mustard
1 tablespoons dark-brown sugar
1/2 tablespoon canola oil
3 large shallots, minced
Preheat oven to 375 degrees.
Place carrot, celery, yellow onion, and garlic, in the bowl of the food processor. Process until vegetables have been evenly minced, about 30 seconds, stopping to scrape down the sides of the bowl once or twice during the process to ensure even processing.
In a small bowl, mix all of the dry ingredients together.
Transfer vegetables and the ground meat to a large mixing bowl.
Add the eggs and now seasoned breadcrumbs to the large mixing bowl. Using your hands, knead the ingredients until thoroughly combined. Be careful not to over-mix or your meatloaf will become too dense.
Place the meatloaf mixture into a parchment paper lined 5x9 inch loaf pan. Using your hands, pat the meatloaf evenly into the contours of the pan.
In a small sauce pan, sauté the shallots in the canola oil until translucent. Add the ketchup, Liquid Aminos or Soy Sauce, dry mustard, and brown sugar. Simmer and stir until sugar is dissolved. Top the meatloaf with 3/4 of the glaze.
Bake meatloaf for 45 minutes. Remove loaf from the oven and pour off any rendered fat into a heatproof container being careful not to let the loaf slip while tipping the fat off. Add the remaining glaze to the loaf and return to oven.
Continue baking loaf until an instant-read thermometer inserted into the center of the loaf registers 150 degrees. about 15 more minutes.
Let meatloaf cool for about 15 minutes prior to serving.