Meatloaf with Red Bell Pepper Sauce
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?
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.