Recipe

1. Preheat the oven to 375°F.

2. In a large mixing bowl, combine your ground beef, diced onions, Worcestershire sauce, salt, black pepper, cayenne, Tony Chachere's seasoning, garlic powder, onion powder, beaten egg, Knorr soup mix, ketchup, milk, Melinda's Ghost Pepper Hot Sauce, brown sugar, and breadcrumbs. Mix until incorporated but be careful to not overmix. We want this meatloaf to be nice and tender!

3. Once mixed, press meat mixture into a lightly greased bread loaf pan.

4. Combine all meatloaf glaze ingredients into a small bowl. Adjust to taste.

5. Smooth glaze on top of meatloaf.

6. Cover meatloaf with aluminum foil and place in oven for 55 minutes.

7. Serve with a side of gravy and mash potatoes or vegetable of your choice. Don't forget the dinner rolls!

Equipment

• Large mixing bowl

• Small mixing bowl

• Whisk

• Measuring cups

• tbsp/tsp

• 9x5 Bread loaf pan

• Cutting board

• Chefs knife

• Aluminum foil

Ingredients

For Meatloaf:

• 1 lb of ground chuck - 80/20

• 1 Vidalia onion (medium) diced

• 1 Package of Knorr Vegetable Soup Mix

• 1 Egg (beaten)

• 1/2 c of panko bread crumbs

• 3 tbsp of whole milk

• 1 tsp of Tony Chachere's Cajun seasoning

• 1 tsp of Garlic powder

• 1/2 tsp of fine salt

• 1/2 tsp of ground black pepper

• 1 tsp of Onion powder

• 1/2 tsp of Cayenne pepper powder

• 1 tbsp of Worcestershire sauce

• 1 tbsp of light brown sugar

• 1 tbsp of Ketchup

• Several drops of Melinda's Ghost Pepper Hot Sauce - If you like hot, go for it.

For Meatloaf Glaze:

• 1/2 c of Ketchup

• Several drops of Melinda's Ghost Pepper Hot Sauce - Adjust sauce to your heat level.

• 1 tsp of Tony Chachere's Cajun seasoning

• 1 tbsp of Worcestershire sauce

Note: Taste and adjust glaze to your liking.