BURNIN' BEAK GHOST PEPPER JELLY MEATLOAF
Meatloaf, considered a classic American dish, actually got its roots in Germany, Scandinavia and Belgium. It became popular in the U. S. during the Great Depression because it was a way to stretch the food budget for families.
It's usually made with ground beef though ground pork, lamb, poultry and seafood can be used. Other less expensive ingredients such as grains (bread), vegetables and spices are added to the ground meat to flavor and season the meat as well as make it more economical.
American meatloaf is typically covered with a tomato based sauce such as ketchup. In this recipe, we combine Golden Ghost Pepper Jelly with a few other ingredients to make a delectably delicious sauce over a fantastically flavorful, moist loaf.
FOOD AND WINE PAIRINGS
Serve meatloaf with roasted sweet potato wedges and an arugula salad.
Or serve meatloaf as a sandwich between slices of your favorite toasted bread with garnishes including sour pickles and sliced white or red onion.
A fruity, medium to full-bodied red wine such as a Zinfandel or Cabernet Sauvignon would make a perfect accompaniment.
1 cup bread crumbs or Panko
3/4 cup grated Parmesan cheese
1/3 cup whole milk
1/3 cup beef broth
1/2 cup chopped fresh parsley
2 eggs, beaten
1 1/2 T dried oregano
3 cloves garlic, minced
1 tsp salt
1 tsp ground black pepper
2 tsp dried basil
1 tsp crushed red pepper flakes (optional)
1 lb ground beef
1 lb ground pork
1/2 cup Golden Ghost Pepper Jelly
1/2 cup ketchup
1 tsp dry mustard
1 tsp Worcestershire sauce
1. Preheat oven to 375 degrees. In a large bowl, stir together all meatloaf ingredients except ground beef and pork. Add the ground meat and mix together with a fork only until ingredients are combined. Using a fork will help prevent over mixing which will make the meatloaf tough.
2. Shape the mixture into a loaf and place in a regular loaf pan. Place filled loaf pan on a baking sheet to catch any juices that may run over loaf pan during cooking time.
3. In a small bowl, mix all sauce ingredients until combined. Pour 3/4 of the sauce over the meatloaf and bake in oven for 1 hour to 1 hour 15 mins or until meat is thoroughly cooked.
4. Allow meatloaf to rest 10 minutes before slicing and serving with remainder of sauce.
Servings - 8
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