Pickled Jalapeño Meatloaf

Name: Pickled Jalapeño Meatloaf
Yield: serves 6 to 8
Ingredients: 1 cup chopped fresh basil; 1 small onion, diced; 3 large eggs, lightly beaten; 1/4 cup diced pickled jalapeño peppers, plus 6 slices for garnish; 2 tablespoons Dijon mustard, plus more for serving; 3 garlic cloves, smashed and minced; 1 tablespoon dried basil, marjoram, or oregano; 2 teaspoons sea salt; 1 teaspoon freshly ground black pepper; 1 cup ketchup, plus more for serving; 3 tablespoons Worcestershire sauce; 2 pounds lean ground beef; 1 pound ground pork; 1 1/2 cups cornbread or other fresh bread crumbs (see Know-how, page 134)

December 14, 2011

Meatloaf, like chili, is something I make when I have a dozen or so little jars of something-or-other in the fridge that need to be used up. That’s how I came up with pickled jalapeño, which adds a nice kick to this otherwise traditional meatloaf. In this version, a little pork adds extra flavor to the mix. It makes for a delicious and hearty meal, but it’s great for leftovers, too, which can be used to make sandwiches that are as scrumptious as they are out of the ordinary. Peter loves open-face meatloaf sandwiches topped with a fried egg.

Recipe notes

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