Jalapeno Meatloaf

I hadn’t had meatloaf in ages and wanted to try something different. I’m focusing on eating healthy, and adding lots of veggies to the beef makes it easier to enjoy. I love the kick from jalapeño peppers and spotted a red bell pepper with an “aloha” sticker on it. I didn’t know anything about it, but grabbed it and figured it would work. I tossed it in raw and kept it in big chunks so I could pick it out if I didn’t like it. I ended up with two extra half-pound servings, which I froze. It’s easy to make and definitely going into my meal prep rotation.  I like pan frying meatloaf slices to extra flavor topped with an egg for gravy, because I was too lazy to make any.  Bet this would be good with gravy from Loco Moco meets Hamburger Steak / Beef / Recipes | Cooking with Aloha, Texas Style

Ingredients

  • 3 pounds ground chuck
  • 1 T tallow/fat
  • 1/3 C minced jalapenos
  • 2/3 C diced onions
  • 1 sweet red pepper chopped
  • 3 eggs
  • 2/3 C bread crumbs
  • 2 t seas salt
  • 1 t fine black pepper
  • 1/3 C chicken stock
  • 2 t minced fresh rosemary
  • 1 t dried thyme

Directions

  1. In a large frying pan, heat fat over med heat about 2 minutes.
  2. Add the jalapenos and onions to pan until translucent, about 5 minutes.
  3. Set aside to cool.
  4. In a large bowl combine the remaining ingredients.
  5. Add the cooled jalapenos and onions to bowl.
  6. Add the meat and mix gently.
  7. Place firmly in a silicone loaf pan, cover with foil on a sheet pan.
  8. Bake @ 375 F for 40 minutes.
  9. Remove the foil.
  10. Bake another 25 minutes until internal temperature is 150F.
  11. Remove and rest in pan about 25 minutes.
  12. Slice and pan fry over medium high heat and top with a fried egg for gravy or BBQ sauce.