Shannon Overmiller: Hello! I am Shannon Overmiller at the Majestic in Old Town, Alexandria. Today I will show you how to glaze the meatloaf with the tomato glaze that we just previously made. Then I will show you how to bake the meatloaf. It's just simple. Just coat it with either your hands or spoon and just take your glaze mixture and evenly distribute it per loaf. If you have any extra, this last indefinitely in a refrigerator, the glaze. Some of it will come off from baking so be generous with it. I am going to cover it all. That's it. Now I will show you how to bake the meatloaf. This is simple glazing. Just cover it all and that's how you glaze your meatloaf. Next to bake it. You have your temperature of your oven preheated to 350 degrees and you want an internal temperature to reach to 155 degrees. You can achieve this with a thermometer. You can also find this -- a way to find this to just by feeling the loaf and it's firmed up for you. Then another way to doing it to insert a metal fork or some sort of insert into the meatloaf metal. If it comes out hot to the touch of your lip then you know that inside the internal temperature of the meatloaf is done and well. If it's cool that means it's not done. When you squeeze the loaves when baking, you will feel the give. If it's firm then it's pretty much done. One more key thing that always using with meatloaf as soon as you smell it, it's done. You can smell it. If you smell a meatloaf, if it's smells like a meatloaf coming from the room, the kitchen then it's usually done. It takes about 35-40 minutes on a 350 degrees. That's your range 35-40 minutes. So again 350 degrees for 35-40 minutes. 155 degrees feeling it. You can feel the texture, the give of the loaf, also the smell when you smell the meatloaf. It's ready. If you were to insert a metal fork and it's warm to the touch of your lip. Then you know that it's done. That's how you bake the meatloaf after glazing.