Meatloaf. The word typically does not drum up joy and excitement. For this reason, I figured I would try to spice up (pun intended) a new meatloaf recipe. Chili with beans and ground beef is a great flavor combination, and it transfers very well to meatloaf. This recipe uses our Pastamore Fresh Jalapeño Oil and our Pastamore Traditional Barrel-Aged Balsamic Vinegar.
Ingredients: servings - 6
1 lb - 85/15 ground beef
1 15 oz can - chili beans
3/4 cup - bread crumbs (or instant oatmeal)
1/2 cup - shredded cheddar cheese
1/2 Tbsp - Pastamore Fresh Jalapeño Oil
1 Tbsp - Pastamore Traditional Barrel-Aged Balsamic Vinegar
1/2 tsp - salt
1/4 tsp - black pepper
1/4 tsp - garlic powder
1/2 tsp - your favorite BBQ seasoning (or 1/8 tsp paprika, 1/4 tsp chili powder, 1/8 tsp garlic powder)
1 egg - lightly beaten
As needed - ketchup
Directions:
1. Preheat oven to 375ºF.
1. Open the beans, and drain them over the sink using a colander. Leave them to drain for at least 5 minutes but do not rinse the beans. Crack an egg in to a large mixing bowl and lightly beat. Add all of the ingredients except the Patamore Fresh Jalapeño Oil to the bowl. Use your hands to mix the meat until all of the ingredients are evenly distributed. Form into a 'loaf' shape, and place into a large baking dish. Do not use a meatloaf or bread pan! Cooking in a baking dish allows the meat to cook evenly, for the entire exterior to get a crust, and for excess fat to drip off.
2. Place the meatloaf in the oven. Cook for twenty minutes. While cooking, combine ~2 Tbsp of ketchup with the Pastamore Fresh Jalapeño Oil. After the twenty minutes has been reached, brush or spoon the ketchup on top of the meatloaf. Return to the oven and continue cooking for another 5-15 minutes. The meatloaf is done when the internal temperature reaches 165ºF. Be sure to temp in the thickest part of the meatloaf in the middle.
3. Remove from the oven and allow to sit for 10 minutes before cutting. Serve with a baked potato and enjoy!
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