Hubs came home the other night with a pound of extra lean ground beef. Do you think maybe it was his way of hinting that he needed a break from the mainly vegetarian fare I've been dishing up lately? While red meat isn't exactly the first thing I think of as being on a heart healthy diet, hubby's cardiologist actually gave it his blessing. Who knew? I found this recipe for meatloaf (in the American Heart Association Cookbook) that I spiced up just a bit to incorporate ingredients I had on hand.
The original recipe makes a meatloaf glazed with barbecue sauce, raspberry spread and crushed red pepper flakes. I substituted my Habañero Gold Jelly for the raspberry spread and pepper flakes, and ended up with a sweet spicy glaze that gave the red pepper and onion studded ground beef just enough zip to make it a treat. It was great hot for dinner, but what I'm looking forward to are the meatloaf sandwiches I can make with the leftovers!
Sweet Barbecue Meat Loaf
adapted from The New American Heart Association Cookbook, 8th edition
1/2 cup barbecue sauce (lowest sodium available)
1/4 cup habanero gold jelly* slightly melted
1 pound extra lean ground beef
1/2 medium red bell pepper, finely chopped
1/2 medium sweet onion, finely chopped
1/3 cup uncooked quick-cooking oatmeal
2 egg whites
*the original recipe calls for 1/4 cup all-fruit raspberry spread plus 1/8 teaspoon crushed red pepper flakes
- Preheat oven to 375°F.
- Line a baking sheet with aluminum foil. Lightly spray with cooking spray.
- In a small bowl, stir together the barbecue sauce and jelly.
- In a medium bowl, combine 1/4 cup barbecue sauce mixture and the remaining ingredients. Shape the mixture into an oval and place on baking sheet.
- Spoon the remaining barbecue sauce mixture on the top and sides of the meat loaf.
- Bake for 50 minutes, or until the meat loaf registers 160°F on an instant-read thermometer. Let the meat loaf stand for 5-10 minutes before serving.
This post has been submitted to the Hearth-n-Soul blog hop at Girlichef.