1 onion, chopped
2 cloves garlic, minced
2 teaspoons thyme, minced
1 teaspoon salt
1/2 teaspoon black pepper
3 Tablespoons Worcestershire sauce
1 to 2 Tablespoons horseradish sauce, to taste
1/2 cup chicken stock
1 pound ground chuck
1 pound ground pork
2/3 cup plain bread crumbs
2 eggs, lightly beaten
Saute onion and garlic with thyme, salt and pepper in a little bit of oil. Cook over medium heat for ten minutes, or until onions are brown and soft.
Remove pan from heat. Stir in Worcestershire sauce, horseradish sauce and chicken stock.
Fold the onion mixture into the meat. Do not push the meat down too hard.
Fold in bread crumbs. When bread crumbs are fully incorporated, stir in eggs.
Make a free-form mold for cooking: Line a baking sheet with foil, and cover a wire cooling rack with foil. Poke holes in the foil covering the rack to drain fat.
Shape meatloaf mixture on the foil, and top with glaze (recipe below).
Bake at 350* for an hour, or until the internal temperature reaches 160*.
Ketchup and Brown Sugar Glaze
1/2 cup ketchup
1/4 cup brown sugar
4 teaspoons chicken stock
Stir all ingredients together, and spoon over meatloaf before cooking.