Preheat the oven to 375℉. Prepare a rimmed baking sheet or baking dish with foil (lightly spray the foil so loaves don’t stick) or parchment paper.
Mix the glaze ingredients and set aside.
In a large bowl, combine the breadcrumbs with the milk and eggs. Stir in the onions, soy sauce, salt, and pepper. Add the meatloaf mix. Thoroughly combine the ingredients, but avoid over mixing. (I find this easiest to do with my clean hands.)
At this point, divide the mix into 6-8 balls, and then shape into rats! Make one side a tip (the nose) and flatten out the back side. Place on the baking sheet.
Brush the glaze mixture over the top and sides of the uncooked meatloaf. (We don’t put it where the face will be.)
Place a whole spaghetti noodle or strip of red pepper into the backside for the tail. If using potatoes for the ears, cut thin round slices and stick into the “head” where the ears would be, curving them slightly as in the photo.
Bake the meatloaf until the internal temperature reaches 160℉, about 30-35 minutes.
As the loaves are finishing in the oven, place the peas and carrots, if using, in a small bowl with a tablespoon of water. Microwave until heated through and slightly softened, about 30-60 seconds.
Decorate using carrots (as an option to the potatoes) for ears, peas or olives for eyes, olives or a dot of ketchup for the nose, and 3 broken spaghetti noodles on each side of the face for whiskers. (Refer to photos for various looks.)
Serve with extra ketchup, barbecue sauce, glaze, or even marinara sauce, as desired, over rice, pasta, or with a side of potatoes and/or vegetable of choice.
