I made 2 changes. 1. I used 1.5#'s of hamburger and 1/2# of bulk pork sausage. 2. Prior to mixing with the meat I removed 1/3 cup of the bread crumbs/egg/milk mixture because it was too much. Turned out to be a good call. I also used jumbo eggs because that's what I buy. I did not use the 2 tbsp ketchup in the meat, I did use 2 tbsp of chili sauce. I cooked it too an internal temp of 160° them let it rest for 10 minutes. It was done perfectly. The meatloaf held together very well and was the perfect amount of moist. However, for me, the flavor profile was a trifle off. Didn't have the meatloaf flavor I'm used too. I will probably use this recipe as my base and just keep tweeking it till I get the flavor I'm looking for.
