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Hot pepper jelly gives this easy meatloaf a delicious punch of flavor. Try our Pepper Jelly Meatloaf tonight!

Pepper Jelly Meatloaf

As you might be able to tell from the name of this recipe, we transformed a basic meatloaf into something delicious and memorable – all thanks to a jar of hot pepper jelly we found way in the back of our kitchen cupboard.

Every few months or so, Jack and I will go through our kitchen and pantry shelves, as well as our freezer, so we can ‘rediscover’ and use up ingredients that we have on hand.

In addition to finding some ground beef and ground pork in the freezer, we also found a jar of hot pepper jelly in the cabinet – and that was all the inspiration we needed to come up with this fantastic Pepper Jelly Meatloaf.

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Pepper Jelly Meatloaf

How do you make Pepper Jelly Meatloaf?

Our meatloaf recipe is pretty straight forward – ground meat (we used beef and pork) is combined with milk-softened bread crumbs, eggs, as well as minced onions and garlic. The meatloaf is also flavored with a mix of both ketchup and pepper jelly.

The Pepper Jelly Meatloaf is baked in a loaf pan – but just for half the baking time, and long enough to give this easy meatloaf its shape.

At that halfway mark, carefully invert the meatloaf onto a foil lined baking sheet – then slather on a glaze made with more ketchup and pepper jelly.

Bake until your Pepper Jelly Meatloaf is cooked through – insert a probe thermometer in the end of the loaf and when it registers 160 degrees F, it’s done.

Remove the meatloaf from the oven and let it rest for about 10 minutes. During that resting time, the meatloaf will continue to cook and reach the safe and fully-cooked internal temperature of 165 degrees F.  Then, slice and serve.

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Pepper Jelly Meatloaf

Your Pepper Jelly Meatloaf will have a glistening, sweet and spicy glaze on top, and tons of flavor in every bite – thanks to that pepper jelly!

Can I use sweet pepper jelly instead?

Absolutely! We’ve made this pepper jelly meatloaf with both sweet and hot pepper jelly – and either way, it’s delicious!

You may enjoy these other meatloaf recipes:

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Pepper Jelly Meatloaf

Pepper Jelly Meatloaf

  • Author: A Family Feast
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 8 slices
  • Category: entree
  • Method: roasted
  • Cuisine: American

Ingredients

2 cups seasoned panko bread crumbs, *see Notes below

½ cup whole milk

2 large eggs beaten

1 cup minced onion

1 tablespoon finely minced garlic

1 cup Stonewall Kitchen Hot Pepper Jelly, divided

¾ cup ketchup, divided

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 pound ground beef (We used 90/10 but 80/20 is fine. The fat gets poured off)

½ pound ground pork (not sausage meat)


Instructions

Preheat oven to 350 degrees F and place rack in center of oven.

Spray a 9 ½ x 4 x 4 loaf pan with kitchen pan spray. A 9 x 4 x 3 will work fine as well.

Line a small sheet tray with foil and spray the foil with kitchen pan spray.

In a large mixing bowl combine panko, milk and beaten eggs and let sit while you chop the onions and garlic.

Use a wooden spoon and stir in the onions and garlic.

Stir in ½ cup of the pepper jelly and ¼ cup of the ketchup along with the salt and pepper. Thoroughly mix this to incorporate all of the ingredients.

Add the ground beef and ground pork and stir with a wooden spoon just long enough to combine but don’t over mix.

Scrape this mixture into the prepared loaf pan and bake for 30 minutes.

Remove from oven and pour off any fat from the pan then gently invert the half-cooked meatloaf onto the foil lined and sprayed pan. This step is to get the loaf started in the loaf pan shape but not let it cook drowning in fat.

Mix the remaining half cup of jelly and half cup of ketchup in a small bowl then brush all over the meatloaf with most going over the top.

Place the pan in the oven and bake for another 60-70 minutes or until a probe thermometer inserted into the end towards the center registers 160 degrees F. Let the meat loaf sit for ten minutes and during that time, the carry over heat will bring it above the safe temperature of 165 degrees F.

After ten minutes carve into eight or more slices.


Notes

*If you can’t find seasoned Panko bread crumbs, use plain Panko and add 1 teaspoon of dried Italian seasoning.

Keywords: pepper jelly meatloaf

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Pepper Jelly Meatloaf

 

Pepper Jelly Meatloaf

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    Comments

  • Whitney wrote:

    I made this recipe and the flavor was amazing! The only thing is I felt like there were too many bread crumbs. Did I do something wrong with the bread crumbs? I normally only use 3/4 a cup but this recipe called for 2 cups.

    • Martha wrote:

      Hi Whitney – The recipe called for panko breadcrumbs which are lighter and crispier than typical bread crumbs. Did you happen to use regular instead of the panko?

  • Susan W Hines wrote:

    Hi! Need your help! I love the pepper jelly, but I also love bacon jam. I have a “butt-load” of green and red red bell peppers and jalapenos. I would like to make bacon pepper jam. There are several sites online who sale is, but can’t find a recipe. Sending the closest that I can find. LOVE your site. Visit it every day. Loves, S. Hines
    Ingredients
    1 pound bacon
    2 small onions chopped
    4 cloves garlic chopped
    2 habanero peppers chopped (If habaneros are too hot for you, use milder peppers instead, like the jalapeno. If you want more heat and can find them, use some superhots like the Carolina Reaper! Oh baby!)
    ½ cup brown sugar
    ¼ cup pure maple syrup
    1 cup brewed coffee brew it strong!
    ½ cup apple cider vinegar
    1 teaspoon smoked paprika
    1 teaspoon dark chili powder A superhot powder is nice! I used Scotch Bonnet this time.
    Instructions
    Heat a large pot to medium heat and add bacon. Cook until nearly crisp and brown. Transfer to a plate lined with paper towels to cool and drain.
    Cook the onions in the pot with the bacon fat about 5 minutes to soften.
    Add garlic and habanero peppers and stir. Cook about 2 minutes.
    Add the remaining ingredients and stir. Bring the mixture to a boil reduce heat to a simmer.
    Chop the bacon and add it into the pot.
    Cook low and slow for about 4 hours, stirring every now and then. A thick jam will form. Also, you can use a slow cooker to achieve the same results.
    When it is nice and gooey and consistent, transfer some of it to a food processor and process until slightly chunky. Add back to the rest of the bacon jam and mix well. You can process as much as you want for your desired consistency.
    Allow to cool then transfer to containers for serving.

    • Martha wrote:

      Hi Susan – Without some kitchen testing, we’d only be guessing at a recipe that combines both bacon and peppers. Additionally, with any canned foods, it’s important to make sure that the composition of the recipe (acidity/alkaline levels) is such that it is safe to be canned – some recipes are OK to be canned with a water bath while others require pressure canning. I’d suggest reaching out to a reputable canning website like Ball Canning for some guidance. Sorry we can’t be more help!

  • Cynthia Reynolds wrote:

    Recipe says panko crumbs divided – directions did not indicate what to do with divided bread crumbs – only to add Pablo crumbs to milk, eggs, etc

    • Martha wrote:

      Ah thank you Cynthia – I’ve corrected the error (removed the divided instruction)

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