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