1¾ pounds 80% lean ground beef
1 pound ground pork (preferably ground pork shoulder)
1 large egg
⅓ cup finely chopped basil
5 medium garlic cloves, finely chopped
½ small yellow onion, finely chopped
6 tablespoons dried breadcrumbs
5 tablespoons ketchup, divided
1½ teaspoons freshly ground black pepper
1½ teaspoons Dijon mustard
1½ teaspoons ground fennel seed
1½ teaspoons onion powder
1½ teaspoons garlic powder
1½ teaspoons Chimayó or sweet paprika
¾ teaspoon dried red pepper flakes
½ teaspoon hot sauce, such as Tabasco
1. Preheat the oven to 350°. Line a wire rack with aluminum foil and set it over an aluminum-foil-lined rimmed baking sheet or roasting pan. Use a sharp knife to poke ½-inch-long slits into the foil-lined rack and set aside.
2. In a large bowl, add the ground beef, ground pork, egg, basil, garlic, onion, breadcrumbs, 2 tablespoons plus 1½ teaspoons ketchup, black pepper, mustard, fennel seed, onion powder, garlic powder, Chimayó and red pepper flakes. Stir the mixture together until it is uniformly combined, taking care not to overmix. Transfer the mixture to the foil-lined wire rack on the baking sheet and form into a 6- by-12-inch loaf, about 4 inches thick.
3. In a small bowl, add the remaining 2 tablespoons plus 1½ teaspoons ketchup and the hot sauce and stir to combine. Use a pastry brush or a spoon to brush the glaze over the meatloaf, coating the entire top and sides of the loaf. Bake, rotating the baking sheet halfway through cooking, until an instant-read thermometer inserted into the center of the loaf reaches 150° to 155°, about 1 hour. Remove the meatloaf from the oven and rest for 5 minutes before slicing the meatloaf crosswise and serving.