SPICY MEATLOAF WITH RED PEPPER AND PORTABELLA INLAY

Sauce

Ingredients Weight Measure
TABASCO® brand Garlic Pepper Sauce 4 oz.
Ketchup 3 oz.
Garlic cloves 2 ea.
White wine 2 cups
Chicken stock 1-1/2 cups
Chipotle peppers, pureed 2 oz.

Meatloaf

Ingredients Weight Measure
Onions, medium, small diced 2 ea.
Celery, stalks, small dice 3 ea.
Cumin, ground 2 Tbsp.
Ground beef 3 lbs.
Ground pork 3 lbs.
Breadcrumbs 1-1/2 cups
Eggs, beaten 6 ea.
Red peppers, roasted and peeled 3 ea.
Portabella mushrooms, roasted w/balsamic vinegar 8 ea.
Onions, medium, sliced and caramelized 3 ea.
Salt and pepper to taste

Method

  1. For the Sauce, combine the ingredients and bring to a boil while whisking. Slow to a simmer, reduce by 1/3 and reserve.
  2. For the Meatloaf, sauté onions and celery until translucent. Add cumin, stir and let cool.
  3. Mix beef, pork and breadcrumbs. Add 2 oz. Sauce and eggs.
  4. Press mixture into loaf pan halfway up the side. Layer roasted pepper, then mushroom, followed by roasted pepper again.
  5. Add remaining beef mixture and brush with Sauce.
  6. Bake until internal temperature of 155°F is reached.
  7. Remove from oven and serve with caramelized onions and remaining sauce on side.

Yield: 14 servings