- one tablespoon butter
- one tablespoon olive oil
- one half cups diced onions
- 1/4 cup tomato paste
- two twelve tsp kosher salt
- black pepper
- two half pounds meatloaf mix
- two tablespoons hot brown mustard
- one cup panko rusk
- two scrambled eggs
- 1/4 cup fresh chopped parsley
- one half tsp garlic powder
- one half teaspoons dried basil
- one cup ketchup
- two tsp sweet chili sauce
- one teaspoon mustard
- two tsp brown sugar
Preheat oven four hundred degrees.
Add butter and oil to a skillet.
Once the butter has melted, add the onion and cook for seven to eight minutes until softened.
Add tomato paste to the onions and stir until combined. Remove from heat and leave to cool slightly.
Add meatloaf mixture to a large bowl with salt, pepper, Worcestershire sauce, mustard, breadcrumbs, eggs, parsley, garlic powder, basil, and cooled cooked onion.
Mix them together until all the ingredients are combined but don’t over mix, as this will make the meatloaf tough.
Lay tin foil or parchment paper on a baking tray, or spray a baking sheet with cooking spray. If using tin foil, be sure to spray it with cooking spray as well before adding the meatloaf.
Add meatloaf mixture to baking tray, and form into a loaf about ten long and five wide
Stir ingredients together for glaze in a small bowl. Pour half of the glaze over the meatloaf and save the half for later.
Put the meatloaf in the oven for thirty five minutes, then remove it from the oven to pour more glaze, then return to the oven and bake another twenty to twenty five minutes.