Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Meatloaf With Chili-Grape Glaze
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- #78125
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1/2 cup grated Parmesan cheese
1 1/2 cup Italian bread crumbs
1 pound ground sirloin
1 pound ground beef
2 large eggs, beaten
1 medium onion, chopped
1 medium green bell pepper, chopped
1 clove garlic
4 fresh basil leaves
4 sprigs fresh parsley
3/4 cup ketchup
1/3 cup A-1 Bold Steak Sauce
1 teaspoon salt
1/4 teaspoon black pepper
Glaze
4 tablespoons chili sauce
2 tablespoons grape jelly
directions
Place glaze ingredients in bowl and whisk to blend well.
Place beef in large glass bowl. Mix with eggs, crumbs and Parmesan cheese. Blend with a wooden spoon at first.
Place the chopped onions, peppers, garlic, parsley and basil in food processor. Process until minced fine. Blend with meat along with seasonings, steak sauce and ketchup. Shape into a loaf on a 13" x 9" baking pan.
Bake at 350 degrees F for 1 hour. After 40 minutes, glaze meatloaf and continue baking, glaze again 10 minutes later. When done, let sit for 10 minutes before cutting.
added by
tkimgoodcook
nutrition data
Nutritional data has not been calculated yet.
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