Meatloaf with Red Bell Pepper Sauce


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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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


  1. 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.

  2. 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.

  3. Place the loaf in the oven and bake for 30 minutes.

  4. Meanwhile, prepare the Chili-Mustard Glaze: Mix the chili sauce, Dijon mustard, brown sugar and vinegar in a small bowl.

  5. 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.

  6. Cut the meatloaf into 1/2-inch thick slices. Spoon about 2 tablespoons of the Red Pepper sauce over each and serve.

  7. 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.

  8. 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.