Meatloaf with tomato glaze on a baking sheet

Ingredients:

• 700 g of ground beef with 20% fat content
• 700 g of minced pork
• 2 tbsp. ketchup
• 1 tbsp. simple breadcrumbs
• 0.5 cups of milk
• 2 large eggs
• 1/4 cup chopped fresh parsley
• 2 tablespoons Worcestershire sauce
• 1 medium onion, grated and lightly squeezed out excess liquid
• 2 cloves garlic, crushed
• 1 tbsp light brown sugar
• 1.5 teaspoons of apple cider vinegar
• 3/4 teaspoon chipotle chili powder
• Special equipment: a baking tray measuring 45x32 cm or 2 forms measuring 22x32 cm.

Preparation:

1. Position a rack in the upper third of the oven and preheat the oven to 190°C.
2. In a large bowl, combine 1/2 cup ketchup, breadcrumbs, milk, eggs, parsley, and 1 tablespoon Worcestershire sauce and set aside to allow the breadcrumbs to absorb the liquid, about 3 minutes.
3. Add ground beef and pork, onion, garlic, 1 tablespoon salt and 1/2 teaspoon black pepper to a bowl and stir to evenly distribute the ingredients (do not compact the minced meat).
4. Transfer the meat mixture to a 18 x 13-inch baking sheet (see Note) and press it into an even layer, covering the entire surface of the sheet. In a small bowl, combine the remaining 1 1/2 cups ketchup, 1 tablespoon Worcestershire sauce, brown sugar, vinegar, and chipotle powder. Brush the meatloaf with the sauce.
5. Bake until the meat is cooked through, about 20 minutes, then turn the oven to broil and grill the meatloaf until the top is golden brown, another 3-4 minutes, rotating the pan occasionally to ensure even browning. Let the meatloaf rest for 5 minutes and serve.
   
   Note
   
   If you are using two 9x13 inch (22x32cm) pans, bake the meatloaf at 425°F (220°C) until the meat is cooked through, 10-12 minutes, then grill the top.