Steakhouse Burger Meatloaf

The inspiration here is the proverbial steakhouse burger - remixed into a meatloaf.  The end result is delicious paired with garlic mash or roasted, skin-on potatoes.  Amazing the next day nestled in between two slices of bread as a meatloaf sandwich.  The made-from-scratch steak sauce bakes to a beautiful mahogany color, almost shellac.  The raisins in the steak sauce act as the sugar/sweet to balance the acidity of the vinegar and pungent mustard.

2 lb. ground beef
1 stick unsalted butter
3 garlic cloves, minced
1 onion, minced
1 tbsp. parsley
1 tbsp. thyme
2 tsp. pepper
1 tsp. salt
2 tsp. soy sauce
1 tbsp. onion powder
3 eggs
2 cups bread crumbs

In a medium sauce pan over medium heat melt butter and add onion, garlic parsley and thyme.  Gently saute for five minutes.  In a separate bowl combine pepper, salt, soy sauce, onion powder, eggs and bread crumbs - stir with a form to mix well.  Add sauteed butter/onion mixture to bread crumbs and stir well to combine.  Add to ground beef and mix to incorporate - place inside a meatloaf pan, cover with plastic wrap and put into refrigerator to marinate for at least one hour, up to overnight if you desire.

1/4 cup tomato paste
1 1/2 cup beef stock
1/4 cup soy sauce
1/4 cup Dijon mustard
2 tbsp. Balsamic vinegar
2 tbsp. Worcestershire sauce
2/3 cup raisins

Place all of the ingredients into a saucepan and bring to low simmer over medium low heat - simmer for ten minutes with cover off, mixture will reduce greatly and raisins will plump.  Let mixture cool, then place into a food processor or blender and puree.  Spread on top of meatloaf evenly.

Preheat oven to 350 degrees and place meatloaf in oven - bake for 1.5 hours, remove from oven and let rest for 20-30 minutes.  This allows the meatloaf to firm up - it will still be hot enough as it retains heat very well.  Slice and serve.

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