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Sunday, January 12, 2014

Jalapeno Meatloaf

Photo courtesy of the Cooking Corner.
      Meatloaf is one dish I make that comes out different every time. I usually don't follow a recipe and throw whatever is on hand into the mix. I've done garlic meatloaf, taco meatloaf and various others. So when the hubby suggested jalapeno meatloaf, I was perfectly game. Why not? His sister recently introduced us to a new flavor of jalapeno ketchup that has quickly become a favorite. After surveying the fridge, I found a jar of "tamed jalapenos" that I had leftover from an Italian beef dip sandwich and quickly had visions of them diced into the meatloaf mix.
     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.

Jalapeno Meatloaf
2 lb. ground beef
2 eggs
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.


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