Stick to your Ribs Meatloaf
Why I Love This Recipe
I am always looking for new ways to make traditional dishes, using new ingredients that I've discovered. In this case, it's the Hot and sweet Red Pepper Relish that gives this dish some zing, and it pairs well with the Meatloaf mix (which includes pork of course). This is great way to use up any leftover vegetables (I had kale left over in the fridge) and cheese (you can add leftover rice too - if you do, just reduce by 1/2 the amount of breadcrumbs) you might have in the fridge. In terms of Pans to use to bake this, I am a HUGE FAN of The Pampered Chef casserole pans, as they cook EVERYTHING perfectly; crispy on the outside, but tender and juicy inside.
Ingredients You'll Need
2 pounds of meatloaf mix (pork, veal, beef)
3 medium eggs
1/2 cup of Italian breadcrumbs
1/4 cup of grated cheese (Pecorino Romano or Locatelli)
1 medium onion chopped
3 tablespoons Sweet & Hot Red Pepper Relish
1 green and 1 red pepper sliced thinly and rough chopped
3 cloves garlic minced
1 Tablespoon Worstershire sauce
1/2 cup Ketchup
1 Tsp. salt and 1/2 Tsp. pepper
1 tablespoon of Tomato Paste (I love how this gives anything you use depth of flavor)
Proscuitto slices (to lay on top of the individual meatloafs)
1 cup of tomato sauce mixed with 2 tablespoons of brown sugar, add about 1/4 cup of water, and to spoon over the top.
Mix all ingredients, form into 2-3 individual loaves, top each with the prosciutto and spoon the tomato sauce mixture over the top.
Bake at 375 for about 45 minutes to 1 hour. Occasionally, Spoon the juices over the top as it cooks. The loaves are done when the top is browned and the loaf is carmelized a bit.