Meatloaf with Red Bell Pepper Sauce

Prep Time

15M

Cook Time

80M

Ingredients

A BRUCE AIDELLS SIGNATURE RECIPE

The combination of smoky Aidells Andouille Dinner Sausage, Caramelized Onion Meatballs and ground beef produces a wonderfully moist, flavorful, and foolproof meatloaf. I've included a recipe for a sublime sauce made from sweet red bell peppers to spoon over each serving. The sauce is also terrific over mashed potatoes, if you make them, so why not?

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INGREDIENTS

2 tablespoons olive oil

1 1/2 cups finely chopped onions

1 teaspoon coarse kosher salt, plus a pinch

2 teaspoons minced garlic

1 1/2 pounds ground beef (85% lean)

1 package ALL NATURAL* CARAMELIZED ONION CHICKEN MEATBALLS halved and then coarsely chopped in a food processor

1 package ALL NATURAL* CAJUN STYLE ANDOUILLE SMOKED SAUSAGE MADE WITH PORK cut into 1-inch chunks and then coarsely chopped in a food processor

2 cups soft fresh breadcrumbs (see Cook’s Notes)

1/2 cup milk

2 large eggs, lightly beaten

1 tablespoon Worcestershire sauce

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh sage

1 teaspoon freshly ground black pepper

1/2 cup chili sauce (I use Heinz)

2 tablespoons Dijon mustard

1 tablespoon light or dark brown sugar

1 tablespoon cider vinegar

2 tablespoons olive oil

2 red bell peppers, seeded, deveined and chopped

1 yellow onion, chopped

1/4 cup sun-dried tomatoes packed in olive oil, drained and chopped

2 garlic cloves, minced

1/4 cup chopped fresh basil

1 tablespoon balsamic or red wine vinegar

1 cup whipping cream

salt and freshly ground black pepper

COOKING INSTRUCTIONS

For the meatloaf, Preheat the oven to 350 degrees Fahrenheit. Heat the oil in a medium skillet over medium-high heat. Add the onions and a pinch of salt. Cover and cook until the onions begin to soften, about 5 minutes, stirring occasionally. Stir in the garlic and cook for 2 minutes. Transfer the mixture to a large bowl.
Mix the remaining ingredients into the onions. Using your hands, knead the mixture until well blended. On a large rimmed baking sheet or a large shallow baking pan, form the meat into a 10X4X4-inches high loaf.
Place the loaf in the oven and bake for 30 minutes.
Meanwhile, prepare the Chili-Mustard Glaze: Mix the chili sauce, Dijon mustard, brown sugar and vinegar in a small bowl.
Brush the glaze over the top of the meatloaf. Bake until a thermometer inserted into the center of the loaf registers 150 degrees Fahrenheit to 155 degrees Fahrenheit, 30-45 minutes longer. Remove from the oven. Cover the loaf loosely with foil and let rest for 10 to 20 minutes before slicing.
Cut the meatloaf into 1/2-inch thick slices. Spoon about 2 tablespoons of the Red Pepper sauce over each and serve.
For the red pepper sauce: Heat the oil in a heavy large skillet over medium heat. Ad the bell peppers, onion, sun-dried tomatoes and garlic. Cover and cook until the peppers are soft, stirring and shaking the pan occasionally, about 10 minutes. Mix in the basil and vinegar. Puree the mixture i a blender or food processor. Add the cream and puree. Season to taste with salt and pepper.
COOK NOTES: To make fresh breadcrumbs, trim the crust from bread slices, cut into 1-inch pieces and grind in a food processor. I like to use sourdough bread.

Meatloaf with Red Bell Pepper Sauce

INGREDIENTS

COOKING INSTRUCTIONS

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