Shop Black Friday Sale
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Entree
4 - 6 servings
30 minutes
1 hour 45 minutes
Chef Tom Fraker
1 jar Melissa’s Orange Habanero Salsa
1 tablespoon corn starch
1 Melissa’s Perfect Sweet Onion – diced small
1 tablespoon extra virgin olive oil
2 carrots – diced small
1 Melissa’s Red Long Sweet Pepper – diced small
1 Melissa’s Yellow Long Sweet Pepper – diced small
3 cloves Melissa’s Peeled Garlic - minced
1 pound 80/20 ground beef
1 pound ground Italian sausage
¼ cup BBQ sauce
1 egg
¾ cup Italian bread crumbs
1 teaspoon smoked paprika
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
Preheat the oven to 350ºF.
For the glaze, pour some of the salsa into a bowl and stir in the corn starch. Pour the rest of the salsa into a saucepan and bring to a simmer. Stir in the salsa corn starch mixture and simmer for 3 minutes. Set aside.
For the meatloaf, caramelize the onions with the olive oil, about 8 minutes. Add the carrots, peppers and garlic to the pan and cook for 5 minutes.
Now, mix together the meats and all other meatloaf ingredients, including the onion-carrot-pepper mixture, in a bowl until well combined.
Form the meat into a tall rectangular (about 4” x 10”) loaf and place on a lightly greased baking dish. You could also press the meat mixture into a lightly greased loaf pan. Pour half of the salsa over the top of the loaf and place in the oven. Bake for about 1 ½ hours or until you reach an internal temperature of 160º F.
Let the meatloaf rest after you remove from the oven for 10 minutes. Slice and serve.
Use the rest of the salsa for dipping or refrigerate for further use.
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