SPICY RED PEPPER MEATLOAF with roasted Brussels sprouts.

SPICY RED PEPPER MEATLOAF with roasted Brussels sprouts.

Meatloaf is an American dinner staple, but traditional recipes can be a little on the bland side. This recipe calls for red pepper, Sriracha and garlic to kick up the flavor and have everyone at your table coming back for more.

If you don’t like a lot of spice, just dial back the amount of sriracha you use. If you aren’t sure how much is too much, you can always leave it out of the meatloaf mixture and serve the sriracha on the side, or drizzle it over each piece as you serve.

Spicy red pepper meatloaf

2 lbs of 85% lean ground beef
2 eggs
1 red pepper, diced
1 cup dried breadcrumbs
1/4 cup ketchup, plus 2 tablespoons
3 tablespoons Sriracha
1 tablespoon garlic powder
2 teaspoons onion powder
1 teaspoon salt
1 teaspoon pepper

First, set your oven to 375 degrees, then take your breadcrumbs, eggs, 1/4 cup of ketchup and mix them until they are well combined. Next, add your 3 tablespoons of Sriracha, plus your garlic powder, onion powder, diced red peppers, salt and pepper and stir them into the same mixture. Lastly, add your ground beet and mix until all the ingredients are well incorporated.

Next, take a meatloaf plan and spray it with non-stick cooking spray. Transfer your meatloaf mixture to the pan, spreading the meat out evenly and pushing it down into the pan as you go. Once your meat is in the pan, top with 2 tablespoons of ketchup.

Place your meatloaf in the oven for 60-90 minutes, or until a meat thermometer placed in the center reads 160 degrees. Since this meatloaf is so large and dense, and every oven cooks differently, it’s important to keep an eye on the temperature and alter the cooking time accordingly. As always, enjoy!

ALICIA BANE is Wire Editor of The Times Record, and a food and recipe blogger. Find this recipe and more at eeshaeats.blogspot.com

Comments are not available on this story.

filed under: