Meatloaf Recipe

February 4, 2016 Sheila Rhodes

I think it happens to everyone at some point. Falling into a meal rut, that is. We have

our favorite go-to recipes, but I was starting to get a little bored with the same old food week after week. After taking stock of the pantry and fridge, I decided to experiment with a meatloaf recipe. Now, I don't think I've ever made a meatloaf before, but I did a little browsing, picked the best sounding pieces of a bunch of different recipes, and winged it. Naturally, I also had to figure out a way to incorporate a Small Batch Kitchen spread into the loaf.

Here's what I came up with.

Meatloaf with Hot Pepper Spread

Makes 6 servings

Ingredients

1.5 cups of fresh bread crumbs (Put those unwanted bread heels to good use!)

4ish Tablespoons milk

1ish Tablespoon Worcestershire Sauce

1ish Tablespoon Mustard (I used an Apple Cider Mustard made by PA local Motley Mustard)

Dash of Salt and Pepper

1 Tbls butter or olive oil

1/2 Medium Onion - chopped

3 cloves of garlic - minced (or less depending on your preference - we happen to be garlic lovers)

1.5 lbs ground beef (although this stayed so moist, I bet it would be perfect with ground turkey)

2 eggs

1/2 cup Heirloom Tomato Spread (or ketchup)

1/2 cup Hot Pepper Spread (or Cherry Bourbon Chipotle would be good, I bet!)

Directions

Preheat oven to 400 degrees.

Heat butter or olive oil in a skillet and sautee onions and garlic until tender.

In a small bowl, mix Heirloom Tomato Spread or ketchup with Hot Pepper Spread (or other spread of your choice.

In a large bowl, add breadcrumbs, milk, worcestershire sauce, mustard, salt and pepper. Add sauteed onion/garlic mixture, ground beef, and eggs - mix well. Mix in HALF of the spread mixture, reserving the rest.

Add beef mixture to a loaf pan, top with remaining spread mixture. Bake uncovered at 400 for about 50 minutes (until a meat thermometer reads 160 degrees for ground beef/pork/lamb or 165 degrees for ground turkey/chicken.)