Recipe: Rick Roger's Ballpark Meat Loaf (using spicy brown mustard and relish)

RICK ROGER'S BALLPARK MEAT LOAF

2/3 cup plus 2 tbsp spicy brown mustard, divided use
1 cup sweet pickle relish with juices
1 1/2 cups soft, fresh bread crumbs
2 eggs, beaten
2 cups finely chopped onions
2 tsp garlic salt
1/4 tsp freshly ground black pepper
1 1/2 lb ground beef
1 1/2 lb ground pork
FOR TOPPING:
1 tbsp packed light brown sugar

Position a rack in the middle of the oven and preheat the oven to 350 degrees F.

In a large bowl, combine 2/3 cup of the mustard, the relish, bread crumbs. eggs. onions, garlic salt and pepper and mix to blend well. Add the ground beef and pork and mix until combined. Divide the mixture between 2 (8x4x2 1/2 inch) loaf pans, mounding it slightly.

Bake for about 40 minutes, or until an instant-reading thermometer inserted into the center registers 160 degrees F.

In a small bowl, whisk together the remaining 2 Tbsp mustard and the brown sugar. Brush the mixture evenly over the top of the meat loaves and bake until the topping is glazed, about 5 minutes. Let the loaves rest on a rack for 10 minutes before slicing.

Servings: 8
Source: Fifty-Two Meat Loaves by by Michael McLaughlin