Food Nirvana needed a meatloaf recipe just for completeness. The one below is a modified copy of one from Food Network® via the Internet. I eliminated the veal, replacing it with additional ground pork, and I reduced the amount of sriracha sauce in the glaze. Note that the flavor of the glaze will depend in part on what barbecue sauce you use. I, of course, use the Classic Kansas City Barbecue Sauce ... recipe provided in Food Nirvana.

I think you will enjoy this dish, and note that you can make many modifications after making it one time with the given recipe, based on your taste preferences. There is a near endless number of meatloaf recipe variations. I have, for that reason, provided yet a second meatloaf recipe here. You can look at both recipes and make the one you think you will like the best. Later, try the other one.

If you plan to eat when the meatloaf has baked then make your side dishes during the hour of baking time.

Recipe #1:

Meatloaf Ingredients:

1 or 2 tablespoonas of olive oil

1 small Spanish onion, cut into small dice

Kosher salt and freshly cracked black pepper

3 cloves of garlic, minced

1/2 cup of whole milk

1 tablespoon of Dijon mustard

1 tablespoon of Worcestershire sauce

1 teaspoon of hot sauce, such as Tabasco

2 large eggs

1 pound of ground chuck

1 pound of ground pork

1 cup of coarsely crushed saltine crackers (about 24)

1/3 cup of minced fresh parsley

Glaze Ingredients:

1/2 cup of barbecue sauce

1/4 cup of brown sugar

1/4 cup of apple cider vinegar

1 teaspoon of sriracha sauce

Directions:

Preheat the oven to 350 degrees F.

Line a baking sheet with parchment paper, or spray Pam® on the inside of a loaf pan.

For the meatloaf: Heat a skillet over medium heat, add the oil and saute the onions until translucent, 3 to 5 minutes.

Season with salt, add the garlic and saute for 1 to 2 minutes without letting the garlic brown. Set aside to cool.

In a large bowl, whisk together the milk, mustard, Worcestershire, hot sauce and eggs, then season with salt and pepper.

Add the beef and pork along with the crackers, parsley and cooked onion-garlic mixture. Use your hands to mix until everything is evenly combined.

Place the meat mixture on the prepared baking sheet and use your hands to gently form into a rustic loaf shape, about 9 inches by 5 inches. Alternatively, let a loaf pan do the shaping for you.

For the glaze: In a small bowl, combine the barbecue sauce, brown sugar, apple cider vinegar and sriracha.

Slather half of the glaze on the meatloaf, then bake it, basting once with the remaining glaze halfway through, until the internal temperature registers 165 degrees F, about 1 hour.

Let the meatloaf rest for 20 minutes, covered, before serving.

Recipe #2:

Here is a no brainer easy and very good recipe for making meatloaf.

Ingredients:

1 pound of ground beef

1 pound of ground pork

2 cups of dried bread crumbs

1/4 cup of dried parsley flakes

1 tsp. of dried sage

4 cloves of garlic, minced

1 large onion, diced

1 large green bell pepper, diced

2 extra large or jumbo eggs

2 teaspoons of kosher salt

1 teaspoon of garlic powder

1 teaspoon of onion powder

1 teaspoon of black pepper

4 strips of raw bacon

1, 14 ounce can of beef broth

2 tbsp.of butter

Directions:

If necessary, grind the beef and the pork.

Saute the diced onion and green pepper briefly in the butter, just to the point that they are no longer crisp.

Add the diced garlic to the onion mixture.

Add the dried parsley flakes and the dried sage to the onion mixture.

Saute for one minute, mixing all the ingredients well.

Turn off the heat and add the kosher salt, onion powder, garlic powder and black pepper and mix well.

Put the ground meats into a large electric mixer bowl and mix on medium speed for three minutes.

Add the eggs and mix for one minute.

Add the onion mixture and mix for two minutes.

Add the bread crumbs and mix for two minutes.

Form two meatloaves and place each in a glass baking dish typically used to bake a loaf of bread.

Cut the bacon strips in half and drape four pieces over the top of each meat loaf.

Add 1/2 can of the beef broth to each baking dish to get liquid on both sides of the meatloaf in each dish.

Bake the meatloaves in a 350 degrees F oven for one hour, reducing the heat to 325 degrees F after the first 30 minutes.

Put the baking dishes on a wood cutting board.

Remove the meatloaves with a wide spatula putting them onto a large serving platter.

Slice the meatloaves into sections 3/4" thick.

Serve.