We are still getting lovely sweet red peppers from the Farmer's Market, so I have been trying different recipes to use them up.  I took some tips from this meatloaf recipe, then added the other ingredients.  In this family, we are always game to try a new yummy meatloaf.
There are just a few more Saturdays and the Farmer's Market will be finished for the the season, oh, how I will miss it!
1 lb. of ground beef
1 lb. of ground pork
1/2 a large onion, finely chopped
1 large egg
1/4 cup gluten free breadcrumbs
salt and pepper
4 slices of bacon, chopped and cooked crisp
3 Tblsp. finely chopped red pepper
1 cup of grated cheddar cheese
2 Tblsp. Chili Powder
1 Tblsp. Garlic Powder
1 tsp. Cumin
1/4 cup mayonnaise
1/3 cup ketchup
4 dashes hot sauce (or more if you like it hot)
Brown the chopped bacon on low medium heat, and once the bacon is browned, add to a paper towel lined bowl, and set aside.  With the heat on low, lightly saute the red pepper, about 3 minutes, just to soften, then transfer to the same bowl as the bacon.
In a small bowl, mix up the sauce ingredients.  In a large mixing bowl, add all of the ingredients plus 2-3 Tblsp. of the sauce. I just mix up the meat loaf with my hands, then transfer to a baking dish, shaping into a loaf.
Pour the rest of the sauce over the meatloaf, spreading evenly.
Bake in a 350 degree oven for 1 - 1 1/2 hrs. or until cooked through.

Ina Gawne
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4 comments on “CHILI CHEESE MEATOAF”

  1. Oh my goodness, Ina ... doesn't that look amazing? I love a good saucy meat loaf and pour a tasty sauce over mine, but mayo is a surprise ingredient in yours. I like the combination of beef and pork, too. Think I'll do venison and pork when I give it a try! 🙂

    1. Mayonnaise works well with Salmon too. I have never tried Venison before, I am sure it would taste great with pork as pork meat is quite moist.

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September 28, 2011