NO! Not meatloaf again!
That’s NOT going to be an ish once you dive into this meaty delish. I had some leftover andouille sausage that I needed to cook and got the idea to combine it with a classic pork/beef meatloaf mixture. And then I thought, “Well, let’s go crazy and add bacon.” Bam.
It’s freaking awesome. Dude Food at it’s finest. My man is not a meatloaf fan, but he ate the entire pan in one sitting. No joke.
But this isn’t just a meathead loaf, y’all. There’s fresh sage, apricots and crushed pistachios. And NO breadcrumbs, so it’s a low-carb shmorgishborg of scrumptious. All that spicy beef yummyness is tempered with texture and savory flavor. Instead of a classic chili sauce or ketchup glaze, I opted to combine Sriracha with Grade B maple syrup. That shiznittabam should be bottled and sold– sooooooo good. Throw this bad boy on a sandwich the next day— doneski.
Best Damn Meatloaf Ever
Ingredients
Meatloaf
-
- 1 pound Andouille sausage
- 1.5 pound beef and pork mix
- 1 egg
- 1 cup parmesan cheese grated
- 1 Tb soy sauce
- 1 Tb Worcestershire
- 1 Tb red wine vinegar
- 1 small onion chopped
- ¼ cup apricots chopped fine
- 4 pieces uncooked bacon
- ¼ cup sage chopped
- ¼ cup crushed pistachios
- 1 Tb garlic powder
- 1 tsp cloves
- 1 tsp kosher salt (plus more to taste)
- 1 tsp pepper
Spicy Maple Glaze
- ½ cup sriracha sauce
- 2 Tb Grade B maple syrup
Instructions
1. Preheat oven to 350.
2. Take sausage out of casing and combine with bacon in the food processor—pulse for about 30 seconds.
3. In a large bowl combine the ground sausage and bacon with all of the meatloaf ingredients—don’t overwork it, but make sure it’s mixed up well.
4. Line a bread pan with parchment paper, put meat mixture into pan and press down meat so it’s packed in.
5. Turn pan upside down on a greased sheet pan and lift up so loaf is upright.
6. Bake for 30 minutes at 350.
7. Brush glaze on and continue baking for another 30 minutes.
8. Let sit for 10 minutes before serving.
