Dad's Meatloaf

 This recipe is courtesy of Erin French from THE LOST KITCHEN restaurant in Maine. This was a very moist alternative to my usual meatloaf recipe. Needless to say we decreased the amounts to portions for two!

1 1/2 pounds ground beef 

1 1/2 pounds ground pork 

3/4 cup grated carrots 

1/2 cup chopped shallots 

1/2 cup grated pecorino cheese 

2 cups (1/2-inch-diced) bread cubes, such as crusty sourdough 

2 tablespoons fresh thyme leaves 

2 large eggs 

1/2 cup whole milk 

2 teaspoons kosher salt 

6 to 8 twists of a pepper grinder 

GLAZE:

1/2 cup packed light brown sugar 

3/4 cup ketchup 

1 tablespoon Dijon mustard

Preheat the oven to 375 degrees F. 

In a large bowl, add all meatloaf ingredients and mix with your hands until combined. Do NOT overmix it! 

Divide the mixture between two 9 x 5-inch loaf pans and set aside. 

For the glaze, in a medium bowl, stir together the sugar, ketchup, and mustard. 

Brush the top of each meatloaf with a thick coat of the glaze. 

Transfer to the oven and bake until an instant-read thermometer inserted in the middle registers 150 degrees F, about 45 minutes. 

Let the meatloaves rest for 10 to 15 minutes, unmold, cut into slices, and serve.