Husband and wife Michael Fagnoni and Molly Hawks, owners of Hawks restaurant in Granite Bay, serve this hearty meatloaf monthly as part of their Sunday Supper prix fixe dinners. Recipe published in the Sacramento Bee.
Heat olive oil in a covered pot over low heat and add onion, carrot and garlic. Cook for about 10 minutes, until tender. Cool completely.
In a large bowl, gently mix the ground beef and ground pork, then mix the cooked onion, carrot and garlic thoroughly into the meat. Add seasonings, eggs and bread crumbs. Gently blend the mixture together; do not overmix.
Form into a loaf and place in a greased baking sheet or pan and bake at 325 degrees until the internal temperature is 160 degrees (about 45 minutes).
Remove meatloaf from the oven, liberally brush on glaze and return it to oven for 10 minutes longer, or until the glaze has browned. Remove from oven and let it stand 10 minutes before slicing. Serve with mashed potatoes.
Glaze: Combine coffee, bourbon, brown sugar and soy soyce in a sauce pot over medium-high heat. Stir frequently until liquid is reduced by half. Add ketchup and Worcestershire sauce, stir and simmer on low heat for 10 minutes.