Meatloaf "from what we have" with roasted garlic

Ingredients:

Glaze

• 1 cup ketchup
• 1/3 cup light brown sugar
• 3 tablespoons Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tbsp apple cider or sherry vinegar
• Freshly ground black pepper

Meatloaf

• 900 g of minced meat (pork, with a predominance of beef)
• 1 tbsp. breadcrumbs
• 1 cup peeled and grated onion
• 0.5 cup finely chopped fresh parsley leaves
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 0.5 tsp spice mix, for example, Old Bay seasoning
• 5 drops of Worcestershire sauce
• 2 large eggs, beaten
• 1 head of roasted garlic, mashed into a puree, see recipe below
• 220 g smoked pork sausage
• Coarse salt and ground black pepper

Baked garlic

• 3 heads of garlic
• 3 teaspoons olive oil

Preparation:

1. Glaze:
   
   In a medium bowl, combine the ketchup, brown sugar, Worcestershire sauce, mustard, vinegar, and 1/2 teaspoon black pepper. Stir and set aside.
2. Meatloaf:
   
   Preheat oven or grill to 375°F (190°C). If you have a gas grill, set the heat to medium on one side and low on the other. If you have a charcoal grill, rake the coals to one side of the grill.
   
   Prepare the form:
   
   Line a baking sheet with foil if using the oven. If grilling, use a heavy-duty grill pan, a disposable foil pan, or several sheets of foil.
3. In a large bowl, combine the ground beef, breadcrumbs, onion, parsley, cayenne pepper, paprika, Worcestershire sauce, eggs, and roasted garlic (see preparation below). Mix the ingredients thoroughly, season generously with salt and pepper.
4. Place the meat mixture on the prepared baking sheet. Form the meat into a roll around the sausage, if using, so that the sausage is sealed inside. Spread the glaze on top. Bake in the oven or on the cooler side of the grill, covered, until cooked through and the glaze is sticky, about 1 hour.
5. Serve with potatoes and salad or use in sandwiches.
   
   

   Baked garlic

   
   Exit: 3 heads of garlic
   
   Preheat oven to 200°C. Line a baking sheet with foil.
   
   Peel the outer skins off the garlic heads, then trim the tops by 0.5 cm. Drizzle each head of garlic with 1 teaspoon of olive oil, then wrap each head individually in foil. Seal the foil wraps and transfer to the prepared baking sheet. Bake until soft and caramelized, about 1 hour. Let cool slightly.
   
   When the garlic is cool enough to handle, squeeze it out of its skins into a medium bowl and mash it with a fork until it forms a paste.