Veggie Loaded Meatloaf

Preheat oven to 375 F.

Melt butter in a medium saute pan on medium heat. Add mushrooms, carrots, celery, onion, and garlic and cook until softened and most of the liquid has evaporated, 7-10 minutes. Take pan off heat and let it cool for 10 minutes.

In a medium bowl, mix together thyme, breadcrumbs, milk and egg. Add the cooled veggie mixture, beef, pork, cayenne pepper, salt, and fish sauce and mix to combine. I would suggest using your hands to mix this. It will take less work in the long run! Transfer to a well-greased (or non-stick) standard size loaf pan.

In a small bowl, combine all the ingredients for the glaze, and brush onto the top of the meatloaf with a pastry brush. Bake for about 1 hour and 30 minutes, or until internal temperature reads 165 F. Remove from oven and sprinkle with fresh parsley. Let it cool for 15 minutes before serving.