Sarasota's Very Classic Meatloaf with Two Sauces

Step 1: Sauce ... Which ever sauce you decide to make, start that first and set off to the side.For the red sauce, simple mix the ketchup, brown sugar and cider vinegar together. For the brown sauce, add the broth to a small pot. Take 1 tablespoon of the broth and add to a small cup with the corn starch and mix - this is a slurry to thicken the broth slightly. Then add the tomato paste to the slurry and mix well. Slowly add in the slurry and bring to medium high heat to thicken. Season, mix, and remove and let it cool.

Step 2: Meatloaf ... Add the eggs to a large bowl and beat well. Then add in the onion, garlic, mustard, ketchup, steak sauce, worcestershire, herbs and seasoning and mix. In a small bowl, add the milk and soak each piece of bread just a minute. Squeeze the excess milk out and add to the egg mixture, break it up as you add it. Then add the meats. I prefer to mix with my hands, but whatever method you prefer. Mix well so all the ingredients are combined. But one important note - DON'T over mix, it can create a tough meatloaf.

Step 3: Shape ... If you use a loaf pan, make sure to spray with a non-stick spray, and I am sure some of you have meatloaf pans, same thing, spray well. I prefer to use a sheet pan lined with parchment paper. Shaping it myself I can make the loaf a bit flatter which makes cooking time a bit less. Also, there is more to sauce.

Step 4: Bake ... Oven, middle shelf at 350 degrees. Total time baking is 45 minutes to 1 hr (depending on how thick your meatloaf is). I first bake it 15 minutes before I sauce it (using 1/2 of which ever sauce you decided to use), then bake another 20 minutes and use the remaining sauce and finish baking.

Step 5: Serve ... Remove from the oven and let it rest 5-10 minutes before slicing. ENJOY!