2 lbs. Ground beef, lean
½ cup Onion, chopped
2-4 Tbsp. Fresh minced garlic
1 tsp. Paprika
2 Tbsp. Italian seasoning
1 Packet meatloaf seasoning
2¼ cups Panko style bread crumbs
2 Large eggs
1 10 oz. can of Diced Tomatoes with Green Chilies
Salt and Pepper to taste
Glaze
½ cup Chili Sauce (or ketchup)
1 tsp. Louisiana style pepper sauce
2 Tbsp. light brown sugar
Preheat oven to 375°.
Beat the eggs in a large mixing bowl.
Add the rest of the meatloaf ingredients.
Mix gently by hand until all ingredients are thoroughly combined.
Form the mixture into an oval loaf and transfer it
to a 10" x 6" meatloaf or bread pan.
Smooth the top of the meatloaf with a moistened spatula.
Place in the oven and bake until a meat thermometer inserted into the
center of the loaf reads 165° to 170°, 55 to 65 minutes.
While the meatloaf is cooking, combine the ingredients
for the glaze in a small saucepan. Bring to a simmer
over medium heat and cook, stirring, until
thick and syrupy, about 5 minutes.
When the meatloaf is fully cooked, remove it from the oven
and carefully transfer it to an oven-proof plate or small serving platter.
Turn on the broiler; heat to 450°.
Spread half the glaze evenly over the cooked meatloaf
with a rubber spatula. Place the meatloaf under the broiler
and cook until the glaze bubbles and begins to
brown at the edges, about 3-4 minutes. Remove the meatloaf
from the oven and spread evenly with the remaining
glaze. Place it back under the broiler and cook
until the glaze is again bubbling and beginning
to brown, about 3-4 minutes more.
Let the meatloaf cool about 20 minutes before slicing.