- 1.5-2 pounds lean ground beef
- 3/4-1 pound fresh bratwurst, removed from the casing, or other fresh sausage.
- 4-5 slices white or wheat bread, crusts removed and cubed
- 1/2 cup of milk
- 1 egg, beaten
- 1/2 onion, grated
- 2-3 jalapeno peppers, seeded and grated
- 2-3 cloves of garlic, grated
- 1/4 teaspoon thyme
- 1 heaping tablespoon parsley (I used dried, but I have a source of artisan dried herbs, a Mennonite market in south-central Pennsylvania. The dried herbs there are amazing as well as inexpensive. McCormick’s just doesn’t stand up. Unless you have really good dried stuff, I would recommend using fresh.)
- 2 teaspoons red pepper flakes
- 1 teaspoon black pepper
- 1 tablespoon Worcestershire sauce or Asian oyster sauce
- 1 tablespoon each of dijon mustard and ketchup
- 1 tablespoon Sriracha sauce
Mary Bee’s Sweet Glaze:
This glaze comes directly from Teri @ http://recipesfrommykitchen.wordpress.com with no alterations. I think the glaze really makes the meatloaf! Special thanks to her for posting her meatloaf recipe which I used as my base and also for letting me use the Mary Bee’s name. You should check her recipe blog sometime, it’s really great and very unique. Her meatloaf recipe can be found right here: http://recipesfrommykitchen.wordpress.com/2012/01/12/meatloaf-with-mary-bees-sweet-glaze/
- 1/2 cup ketchup
- 1/4 cup light brown sugar, loose not packed
Preheat your oven to 350. Soak the bread cubes in the milk for a few minutes. Add all the ingredients–including the excess milk, but excluding the ingredients for Mary Bee’s Sweet Glaze–together and mix well. I let mine rest in the refrigerator for a couple hours but you could cook it right away. For the glaze, simply mix the ketchup and brown sugar and set aside. By the way, in spite of the tablespoons of red pepper & sriracha plus the jalapenos, this really isn’t that spicy. It’s along the lines of a mild salsa in heat. If you are concerned about the heat, reduce or remove the sriracha and/or red pepper flake.
Form into a loaf and place on a broiling pan (or if you are like me and do not have one, just use a baking pan). Bake for 1.5 hours or until done. During the last 45 minutes, baste the meatloaf with Mary Bee’s Glaze twice. Let the meatloaf rest for 5-10 minutes before slicing to serve. I added quartered white potatoes directly to my pan 30 minutes into the baking. They came out super yummy!