Description
This Savory Pepper Jelly Meatloaf is a flavorful and moist dinner option combining ground beef and pork with hot pepper jelly, seasoned panko, and aromatic garlic and onions. The pepper jelly adds a unique sweet and spicy glaze that elevates this classic comfort dish, roasted to perfection in the oven.
Ingredients
Scale
Meatloaf Mixture
- 1 cup seasoned panko bread crumbs
- 1 cup whole milk
- 2 large eggs, beaten
- 1 medium onion, minced
- 2 cloves garlic, finely minced
- 1 cup Stonewall Kitchen Hot Pepper Jelly
- 1/2 cup ketchup
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 pound ground beef
- 1 pound ground pork
Glaze
- 1/2 cup remaining Stonewall Kitchen Hot Pepper Jelly
- 1/2 cup remaining ketchup
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the meatloaf.
- Prepare Equipment: Spray a loaf pan with kitchen pan spray to prevent sticking and line a small sheet tray with foil to catch drippings.
- Combine Base Ingredients: In a large mixing bowl, combine seasoned panko bread crumbs, whole milk, and beaten eggs. Stir well to blend these moisture-binding ingredients.
- Add Aromatics: Stir in the minced onion and finely minced garlic until evenly incorporated to add savory depth and aroma.
- Mix in Sauces and Seasonings: Add the hot pepper jelly, ketchup, kosher salt, and freshly ground black pepper. Stir thoroughly to ensure the flavor is evenly distributed.
- Incorporate Meats: Gently add the ground beef and ground pork to the mixture. Stir just until combined to avoid overworking the meat, which helps keep the meatloaf tender.
- Shape and Bake: Transfer the meat mixture into the prepared loaf pan, smoothing the top. Bake in the preheated oven for 30 minutes.
- Drain Fat and Glaze: Remove the meatloaf and pour off any rendered fat from the pan. Carefully invert the meatloaf onto the foil-lined sheet tray.
- Apply Glaze: Brush the remaining hot pepper jelly and ketchup mixture generously over the top of the meatloaf for a spicy-sweet glaze.
- Finish Baking: Return the glazed meatloaf to the oven and continue baking for 60 to 70 minutes, or until an instant-read thermometer registers 160°F (71°C) in the center.
- Rest: Remove from oven and let the meatloaf rest for 10 minutes before slicing. This allows juices to redistribute for moist slices.
Notes
- Use a digital meat thermometer to ensure the meatloaf reaches a safe internal temperature of 160°F.
- The pepper jelly provides a unique sweet and spicy flavor that balances well with the savory meat.
- Resting the meatloaf before slicing helps it hold shape and stay moist.
- Feel free to substitute seasoned panko with regular breadcrumbs if unavailable; add additional seasoning to compensate.
