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Hot pepper jelly gives this easy meatloaf a delicious punch of flavor. Try our Pepper Jelly Meatloaf tonight!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.
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.
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:
- Jack’s Meatloaf With Gravy
- Turkey Stuffing Meatloaf
- Meatloaf Starter
- Touchdown Mini Meatloaf
- Ranch Buffalo Chicken Meatloaf
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)
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.
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*If you can’t find seasoned Panko bread crumbs, use plain Panko and add 1 teaspoon of dried Italian seasoning.