1 lb Mild Italian Sausage (Use hot if you like spicy).
1 Lb Hamburger.
3/4 c to 1 c finely chopped Onion ( finely chopped and sautéed works great).
2-3 Cloves Garlic minced. (sauté with onion if desired)
1/2 Tsp Salt
1/2 tsp Pepper.
1/2 c Oatmeal or Bread Crumbs
1/4 c Milk.
2 Beaten Eggs.
1 heaping Tbsp Mustard.
2 Tbsp Catsup.
2 tsp Italian Seasoning.
OPTIONAL * 1 Tbsp Worcestershire Sauce, or 1 Serrano pepper for kick. diced
TOPPING:
1/2-3/4 c Catsup
1 Tbsp Schriracha Sauce.
1/8 tsp Garlic Powder. (or 3/4 tsp minced)
1/2 Tsp Oregano.
1 Tbsp Tomato Paste (powdered TP will work too)
Mix Sauce for the top and set aside.
Pre heat Oven or Air fryer to 350°
Note* when cooking the Meatloaf in an Air Fryer, since they are Smaller Ovens, they have a hard time cooking evenly, soo, make sure to form a hole in the center like you would have when you use a Bundt Pan. This will ensure that the Middle gets done at the same time as the rest of the Loaf. see Last Pics.
Mix Meat and all other ingredients for the Loaf together In a bowl, mix by hand (Hands) well, making sure to not over mix because it changes the texture of the meat and makes it a bit tough. Score the top into about 1” apart and rows, cress crossing. This will help the topping to stay on when it’s ready.
Form into a rounded Loaf and set into a Shallow Metal Pan…. a Broiler pan and a lotus steamer work well for this under the loaf…Pyrex or ceramic pans don’t heat well. They actually suck the heat from the small interiors of the Ovens and lengthen the cook time. Put into the center of the Oven on the Pizza rack position.
Set the timer for 1 hr. Remove Meatloaf and add the Sauce to the top evenly. Return to the Oven for another 15-20 min. Check for doneness (145° or more). Drain the drippings, use a baster or spoon. Let rest for about 5 min
