2 lbs. WOUDSTRA ground beef
1 lb. WOUDSTRA pig-in-the blanket meat 
1 onion – shredded or finely diced
½ c. catsup
2 T. Worcestershire Sauce
4 slices bread, made into bread crumbs
2 t. salt
1 t. pepper (I like Lawreys seasoned pepper)
2 large eggs – beaten

GLAZE     ½ cup catsup
              ½ t. nutmeg
              6 T. brown sugar
              2 t. dry mustard

Preheat oven to 350.  In a large mixing bowl, combine all the meatloaf ingredients.  I like to use my food processor to chop the onion very fine and then I use it to make the breadcrumbs, but you can do both by hand.  Mix the ingredients well with your hands and form into a rectangular loaf  (I make mine about 6 x 10) and place in a baking dish or 9 x 13 pan to bake.  I like this better than cooking it in a loaf pan.  Mix the glaze ingredients and spread on the top of the meatloaf.  Bake for about 1 hour and 20 minutes, or until done.  Remove the pan from the oven and let it rest in the pan for 5 – 10 minutes.  Then I like to use 2 large spatulas, one on each end, to move the meatloaf to a platter where it is easy to slice.  Serves about 8, but this recipe is also easy to half for a smaller family.  Remember, cold meatloaf sandwiches make great leftovers!                                           

Kerry Nieuwenhuis
Woudstra Meat Market
Orange City, IA