Recipe courtesy of Vincentown Diner
Recipe courtesy of Vincentown Diner
Episode:
Big Food, Small Towns
Sweet and Spicy Meatloaf
Getting reviews...
- Level: Easy
- Total: 2 hr 30 min (includes resting time)
- Active: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 822
- Total Fat
- 46 g
- Saturated Fat
- 16 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 5 g
- Sugar
- 23 g
- Protein
- 47 g
- Cholesterol
- 212 mg
- Sodium
- 1520 mg
- Level: Easy
- Total: 2 hr 30 min (includes resting time)
- Active: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 822
- Total Fat
- 46 g
- Saturated Fat
- 16 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 5 g
- Sugar
- 23 g
- Protein
- 47 g
- Cholesterol
- 212 mg
- Sodium
- 1520 mg
Ingredients
Directions
- Heat the olive oil in a large skillet over medium-high heat. Saute the green peppers, red peppers and onions until very soft and browned, 10 to 12 minutes. Transfer to a plate or baking sheet and refrigerate until cold. (This can be done a day ahead.)
- Preheat the oven to 350 degrees F.
- Mix the breadcrumbs, milk and roasted garlic in a bowl; it should have an oatmeal-like consistency. Set aside.
- In another bowl, mix the ketchup, steak sauce, sriracha, maple syrup and steak seasoning. If the sauce is too spicy for you, add a little more ketchup to mellow the heat. Set aside.
- In a bowl, combine the ground beef, sausage, parsley, eggs, pepper-onion mixture and two-thirds of the meatloaf sauce. Mix well, but don't overwork. Take a small ball of the mixture and make a bite-size patty. Saute the patty in a pan until cooked through, then taste. Add salt and pepper to the meatloaf mix as needed.
- When you are happy with the flavor, place the meatloaf mixture in a greased loaf pan, or form it into a log and place it on a parchment-lined baking sheet. Bake until the internal temperature reaches 155 degrees F, 1 to 1 1/2 hours. Remove from the oven; adjust the oven to a low broil. Brush the top of the loaf with half of the remaining sauce, then return to the oven to caramelize the sauce, 2 to 3 minutes. Let rest for 20 minutes before slicing. Serve with mashed potatoes and a drizzle of the remaining sauce.
Cook’s Note
The leftovers make an amazing sandwich! I add seared slices to a grilled cheese sandwich with some of the sweet and spicy sauce.
