Hawk's Restaurant Meatloaf, Very Good!

This was in our newspaper, the Sacramento Bee. Its from a very nice expensive local restaurant. I especially like the glaze, make sure that you save enough to put on the slices after its cooked!

• Ready In: 1 hr 55 mins
• Serves: 6
• Yields: 1 big meatloaf

Ingredients

• For the meatloaf

• 1⁄2 tablespoon olive oil
• 1⁄2 cup  minced yellow onion
• 1⁄4 cup  minced carrot
• 3  garlic cloves, minced I minced all 3 veggies in my small chopper
• 1  lb  ground chuck
• 1  lb ground pork
• 1⁄2 teaspoon  chili flakes
• 1  tablespoon parsley, I didn
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1  egg
• 1⁄2 cup  breadcrumbs, ...I used fresh bread that was frozen, works great in the chopper if its still frozen, do it before

• For the glaze

• 1⁄4 cup brewed coffee
• 1⁄4 cup Bourbon
• 1⁄4 cup brown sugar
• 1⁄8 cup soy sauce
• 1⁄4 cup catsup
• 1  tablespoon Worcestershire sauce

Directions

1. Heat oil over low heat, add onion, carrots & garlic, cover & cook for 10 min., cool.
2. In a large bowl mix the beef & pork, then mix in the onion, carrot & garlic. I mix the seasonings with a beaten egg then add that & the bread crumbs to the meat, try not to overmix.
3. Form into a long loaf shape & place in a greased pan, I used a 9/13 in pan. Bake at 325 for 50 minute.
4. Meanwhile make the glaze, combine the coffee, bourbon, brown sugar & soy sauce, cook over med. high heat, stir frequently until the liquid is reduced by half. Add catsup & worcestershire sauce, stir & simmer for 10 minute.
5. When meatloaf is done drain off all the liquid, liberally brush on the glaze, it says to return to the oven for 10 minute to brown, I ended up putting it under the broiler for this. Remove from oven & let rest for 10 minute before slicing. Make sure that you save enough of the glaze to put on the slices.