Meatloaf

Using the meatloaf pan I posted earlier I made this meatloaf last weekend. Using a fattier beef will give the loaf more flavor. The pan with removable tray will allow the fat to cook out and drain to the bottom but still keep the flavor. I found a few recipes and took the parts I like the best to make this one. Feel free to amend it as needed.

2 lbs ground beef. 80/20 or 75/25 fat ratio
1 pound fresh ground sausage
2 eggs beaten
cracker crumbs (about a stack of Ritz or Townhouse)
1 tsp worchestershire sauce
ketchup (just cover top in the mixing bowl)

Mix ingedients in bowl but don't mix too much as it will cause loaf to become too compact.

For glaze:
2 Tspoon worchestershire sauce
1 cup ketchup
3/4 cup brown sugar

Preheat oven to 350
Using utensil form meatloaf into pan with middle raised a bit. Use glaze to cover top evenly. Place meatloaf on middle rack and don't cover with foil. Bake for 1.5 to 2 hours.