Meatloaf with Sriracha Barbecue Sauce

Meatloaf undoubtedly is one of America’s most-loved comfort foods. And there probably are as many recipes for the popular entree as there are people who consider it one of their childhood favorites.

We often had meatloaf when I was growing up, both at home at school hot lunch. It was one of those foods that I liked so much that nary a morsel was left on my plate when lunch or supper was over.

But perhaps my favorite way to have meatloaf was as a leftover, on a sandwich with mustard. I remember numerous fall weekend days hunting ducks with my dad when we would have meatloaf sandwiches for lunch when there was a lull in the action.

Of course, the sandwiches were always cold, which didn’t matter, but I wouldn’t have turned down a warm one one some of those cold, wet days in the duck blind.

And that brings me to a recipe that I came across today. It’s from Lori Pearson, chef and co-owner of the Savor Cafe in Charlotte, N.C. Pearson says she make her meatloaf a day ahead and then heats slices on a gas grill before serving.

Here’s the recipe, which I hope to try later this week, when the temperatures are expected to be in the high 40s to near 50 and grilling won’t be so inconvenient.

Meatloaf with Sriracha Barbecue Sauce
2 tablespoons olive oil or bacon fat
1 green bell pepper, diced
½ red bell pepper, diced
½ large yellow onion, diced
6 eggs
¼ cup spicy Dijon mustard
2 tablespoons salt
2 tablespoons black pepper
2 cups panko bread crumbs
5 pounds ground sirloin
Sriracha Barbecue Sauce (recipe follows)
Preheat oven to 350 degrees.
Heat olive oil or bacon fat in a large skillet over moderate heat. Saute peppers and onion until tender. Set aside. Let cool.
Whisk together eggs, mustard, salt and pepper in large bowl. Once vegetables are cool, add to eggs. Add bread crumbs. Let sit 10 minutes.
Add ground beef and lightly knead with hands until thoroughly mixed. Mold meatloaves into rounded ovals in baking dishes. Bake for 50 minutes, rotating dishes in oven after 25 minutes. As meatloaves bake, make Sriracha Barbecue Sauce.
Slice meatloaf and serve immediately. Or make meatloaf a day ahead, slice and grill to reheat.
Yield: 2 3-pound loaves, 6 to 8 servings each
Sriracha Barbecue Sauce
½ onion, cut into chunks
½ red pepper, seeded and cut into chunks
½ green pepper, seeded and cut into chunks
1 cup spicy barbecue sauce
¼ cup ketchup
2 tablespoons Sriracha sauce
Place onion and peppers in a food processor and chop until finely diced. Add barbecue sauce, ketchup and Sriracha sauce and whip together until combined. Serve with meatloaf.
Note: Sriracha is an Asian hot sauce widely available in supermarkets.

2 thoughts on “Meatloaf with Sriracha Barbecue Sauce

    • Try putting the Sriracha in the Meat Loaf. 2 T for 2#’s of Ground Beef or Ground Venison. Our try the Sriracha Garlic. Both work very well.

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