Ingredients Weight Measure
Chili powder 2 tsp.
Salt 1-1/2 tsp
Ground beef 4 lbs.
Onion, diced 1 large
Breadcrumbs 2 cups
Eggs, slightly beaten 4 ea.
Green bell peppers, diced 2/3 cup
Barbeque sauce 2/3 cup
Tomato paste 20 oz.
TABASCO® brand Original Red Sauce 4 tsp. + 3 Tbsp.
Shallots, medium 8 ea.
Cream, reduced by half 3-1/2 cups
TABASCO® brand Green Jalapeño Pepper Sauce 2-1/2 Tbsp.
Baby leaf spinach, washed and chopped 8 bunches
Corn on cob, whole, roasted 8 ea.


  1. Combine chili powder, salt and ground beef.
  2. Add onions, breadcrumbs, eggs, bell peppers and barbeque sauce and fold to incorporate.
  3. Shape two 10"x4" loaves on a sheet pan.
  4. Mix tomato paste with 4 Tbsp. TABASCO® Original Red Sauce. Coat the top of each loaf with tomato paste mixture.
  5. Bake at 350°F for 1-1/2 hours, or until 165°F internal temperature.
  6. Sauté shallots in pan for 2 minutes; add 2 cups of the reduced cream.
  7. Bring to a simmer; add TABASCO® Green Jalapeño Pepper Sauce and spinach. Cook until spinach is just soft.
  8. Remove corn from cob.
  9. With back of knife, remove cream from cob.
  10. Add corn cream to remaining 1-1/2 cups reduced cream, season with salt and 3 Tbsp. TABASCO® Original Red Sauce.
  11. For each serving, place creamed corn on center of plate, spoon creamed spinach in center of corn and top with slice of meatloaf.

Yield: 16 servings