Horseradish-Glazed Meatloaf

Ingredients:

• 1 tablespoon vegetable oil
• ½ medium white onion, chopped (roughly 1 cup)
• 2 medium garlic cloves, minced
• 2 large eggs
• ½ cup heavy cream
• 2 tablespoons Bookbinder's Horseradish Mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• ½ teaspoon pepper
• 3 pounds lean ground beef (or your preferred protein blend)
• 1 cup Panko bread crumbs (or substitute with almond flour for a gluten-free option)
• ¼ cup finely chopped fresh Italian parsley

Horseradish Glaze:

• ¼ cup ketchup
• ¼ cup BBQ sauce
• 2-3 tablespoons Bookbinder's Prepared Horseradish
• 2 tablespoons brown sugar

Directions:

1. Preheat the oven to 400°F. Line a baking sheet with foil or parchment paper.
2. Sauté onion and garlic in oil over medium heat until softened, about 3-4 minutes. Remove from heat and let cool slightly.
3. In a large bowl, whisk together the eggs, heavy cream, Bookbinder's Horseradish Mustard, and Worcestershire sauce until well combined.
4. Add the sautéed onion and garlic, salt, pepper, ground beef, bread crumbs (or almond flour), and parsley to the bowl. Mix thoroughly but gently—overworking can lead to a dense texture.
5. Transfer the mixture onto the prepared sheet pan and form into a 9x5-inch loaf.
6. In a small bowl, mix ketchup, BBQ sauce, Bookbinder's Prepared Horseradish, and brown sugar.
7. Brush a layer of the glaze over the meatloaf before placing it in the oven.
8. Cook for 55-65 minutes, brushing on additional layers of glaze every 10-12 minutes. The internal temperature should reach 155°F.
9. Remove from the oven and let the meatloaf rest for 10-15 minutes before slicing.