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?
- 2 tablespoons olive oil
- 1 1/2 cup finely chopped onions
- 1 teaspoon coarse kosher salt, plus a pinch
- 2 teaspoons minced garlic
- 1 1/2 pound ground beef (85% lean)
- 1 package Caramelized Onion Meatballs, halved and then coarsely chopped in a food processor
- 1 package Cajun Style Andouille, 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
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.
- 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.