• *Make sure and start with cold – right out of the refrigerator – meat, cream cheese and lard, this is important so that the fats stay incorporated as the loaf is mixed.
  
• Start by chopping the onion, carrots and garlic. Sauté it with a tablespoon of lard or butter over medium heat until the onions clarify. Caramelize lightly if desired. Place in bowl and move to refrigerator.
  
• Add meat, and remaining ingredients to a mixing bowl and get the mixing started with your hands. It will (should) be VERY cold, it is important to keep the meat block cold while mixing. Once ingredients are incorporated, use a hand mixer or a stand mixer to blend until the batter is sticky and well mixed. Don’t mix so long that it becomes stiff, or the final product will be more like sausage than meatloaf. At the very end, add the onion, carrot and garlic and incorporate.
  
• Use a loaf pan to develop the shape of the loaf, then transfer to a foil lined pan and shape into a standing loaf. This will allow any fat that renders to run and not turn the bottom of the loaf into mush. It also creates much more surface to glaze…more on that in below… Set the oven to high broil and place the loaf in the oven and brown the top. This will help the glaze to stick. Apply a coat of glaze and broil until the glaze begins to darken, add another coat of glaze and repeat. Do this for 2 or 3 cycles until you’re satisfied with the amount of glaze.
  
• Reduce the oven temp to 325° F, apply one final coat of glaze and cook the meatloaf to an internal temperature of 165 – 170° F.
  
• Rest for 20 – 30 minutes uncovered.
  
• Slice and enjoy!!

"Curb Stomp™" BBQ Sauce & Glaze

• The glaze is possibly the best part of this meat loaf recipe. We inadvertently developed an amazing glaze, finishing sauce in the process of developing this recipe. We are calling it "Curb Stomp™” as it has a bright horseradish pop that is very distantly reminiscent of wasabi.
• To make your own “Curb Stomp™” BBQ Sauce and Glaze, simply combine the tomato paste & honey and bring to low boil & stir until mixture clarifies. Add vinegar and remove from heat after it reduces a bit. It's dang near perfect, it's not spicy, but the horseradish and vinegar really cut through the fat and deliver a big pop of flavor. Taste it while still a little warm, you'll understand where the name comes from… 😉