|Photo courtesy of the Cooking Corner.|
This version of the classic meatloaf turned out moist, flavorful, but not screaming hot. The ketchup topping is mild with just a hint of the jalapeno and the diced peppers in the meatloaf add more moisture and color than heat. So if you want to try something interesting and new, don't be afraid to take the plunge. The key to heat is the seeds.
2 lb. ground beef
2-3 slices bread heals, crumbled
1/4 cup onion, diced
2 cloves garlic, diced
1/4 cup Mezzatta's "Deli Sliced Tamed Jalapeno Peppers", diced
1/8 tsp. crushed red pepper flakes
salt and pepper
3 T. Worcestershire sauce
2/3 cup Heinz jalapeno ketchup, divided
Preheat oven to 350. Spray coat a 13x9x2 inch baking dish.
In large mixing bowl, break eggs and beat lightly. Crumble meat on top of eggs in bowl. Add bread, onion, garlic and jalapenos. Mix well.
Add salt, pepper, pepper flakes, Worcestershire sauce and 1/3 cup ketchup. Mix again until well combined.
Pour into baking dish and shape into a loaf. Bake 45 minutes.
Remove from oven and drain any excess grease. Spread remaining 1/3 ketchup (or enough to cover) on top of meatloaf. Return to oven and bake an additional 20-30 minutes. Remove from oven and let rest for about 10 minutes before slicing.
Serves 4-5. Recipe easily halved.