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?
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Ingredients

  • 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.

Cooking Instructions

  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.