Meatloaf, like chili, is something I make when I have a dozen or so little jars of something-or-other in the fridge that need to be used up. That’s how I came up with pickled jalapeño, which adds a nice kick to this otherwise traditional meatloaf. In this version, a little pork adds extra flavor to the mix. It makes for a delicious and hearty meal, but it’s great for leftovers, too, which can be used to make sandwiches that are as scrumptious as they are out of the ordinary. Peter loves open-face meatloaf sandwiches topped with a fried egg.
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
Preheat the oven to 375°F.
Step 2
Combine the fresh basil, onion, eggs, diced jalapeño, mustard, garlic, dried basil, salt, and black pepper in a large bowl and mix well. Combine the ketchup and Worcestershire sauce in a small bowl and stir to mix. Add the beef, pork, bread crumbs, and half the ketchup mixture to the egg mixture and gently mix just until thoroughly combined; do not overmix or the mixture will become too mushy.
Step 3
Place the beef mixture on a rimmed baking sheet and mold into a loaf shape, about 4 x 10 inches. Brush the remaining ketchup mixture on top of the loaf and place the jalapeño slices in a row down the center.
Step 4
Bake the meatloaf for about 1 hour, until the juices run clear when the loaf is pierced with a small knife and an internal thermometer inserted in the center reads between 145°F and 150°F. Remove from the oven and let rest, loosely covered, for about 10 minutes before slicing. Serve warm with extra ketchup or spicy mustard on the side.
