FOODxCORE...Official Fat Boy Meatloaf

   We all grew up eating meatloaf. Good or bad it is a staple of dinner time. This is what I like to call "The Official Fat Boy Meatloaf". The recipe is two parts: the actual meat loaf and the sauce for the meatloaf. It sounds like a lot of work but trust me....well worth it! Like always I hit up my local meat market to get my meat. Nothing is better then meat from a local butcher and meat market!!


Ingredients:
2 Eggs
1/2 cup Panko Bread Crumbs
1 1/2 lbs. fresh ground beef
1 1/2 lbs fresh chorizo
3 Bacon Slices cut into quarter inch pieces
1 1/2 tsp salt
1/2 tsp ground black pepper
1/2 cup ketchup
1/2 tsp Tapatio
1/2 Worcestershire sauce
1 1/2 tbsp of creamy style horseradish

Glaze:
1/2 cup ketchup
1 tsp Tapatio
1 tsp Worcestershire sauce
3 tbsp of creamy style horseradish

   Preheat your oven 325 dgrees. Beat the eggs and add them to the bread crumbs. Put the ground beef in a large mixing bowl add salt and pepper. Add the chorizo and bacon. Mix lightly. Add the egg and bread crumbs mixture, ketchup, tapatio, Worcestershire sauce and horseradish. Knead the mixture by hand until it all begins to hold together.

   Grab a baking sheet lined with parchment paper, shape the meatloaf by hand. Smoothing the edges and cracks. Place in the middle of the oven.

   Making the glaze is super easy, combine all the ingredients in a small bowl.

   Put a thermometer in the center of the meatloaf for the first 30 minutes or until it reaches 100 degrees. When it hits 100 degrees baste the meatloaf  every 10 minutes until it reaches 145 degrees. When it hits between 145-150 degrees pull out of the over and let it rest for 10 minutes. Whenever I make it I usually make a batch of mashed potatoes. If there is anything left it makes good sandwiches!!