Beef Meatloaf with Pepper Jelly Glaze
A delicious beef meatloaf topped with a sweet and spicy pepper jelly glaze.
Equipment
- Loaf Pan 9 ½ x 4 x 4 inch or 9 x 4 x 3 inch
- Baking sheet For catching drippings
- Mixing bowl For combining ingredients
Ingredients
Main Ingredients
- 2 cups seasoned panko bread crumbs
- 0.5 cup whole milk
- 2 large eggs, beaten
- 1 cup minced onion
- 1 tablespoon finely minced garlic
- 1 cup Stonewall Kitchen Hot Pepper Jelly, divided
- 0.75 cup ketchup, divided
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 350°F (175°C) and position the rack in the center.
- Spray a 9 ½ x 4 x 4 inch loaf pan with cooking spray.
- Line a small baking sheet with foil and spray the foil with cooking spray.
- In a large mixing bowl, combine the panko bread crumbs, milk, and beaten eggs. Let this mixture sit while you chop the onions and garlic.
- Stir in the minced onions and garlic using a wooden spoon.
- Add ½ cup of the pepper jelly, ¼ cup of the ketchup, salt, and pepper. Mix thoroughly to combine all ingredients.
- Gently fold in the ground beef until just combined; avoid overmixing.
- Transfer the meat mixture into the prepared loaf pan and bake for 30 minutes.
- After 30 minutes, remove the meatloaf from the oven and carefully pour off any excess fat.
- Gently invert the half-cooked meatloaf onto the foil-lined baking sheet.
- In a small bowl, mix the remaining ½ cup of pepper jelly and ½ cup of ketchup. Brush this mixture generously over the top of the meatloaf.
- Return the meatloaf to the oven and bake for an additional 60-70 minutes, or until a meat thermometer inserted into the center reads 160°F (71°C).
- Allow the meatloaf to rest for 10 minutes before slicing into eight or more pieces.
Notes
For added flavor, consider mixing in some chopped herbs like parsley or thyme. Serve with mashed potatoes or a fresh salad for a complete meal.