1 spicy Italian sausage, casing removed and crumbled
1 tbsp butter
1 tbsp olive oil
1 shallot, finely chopped
1 Maestro® Sweet Bell Pepper, seeded and finely chopped
1 clove garlic, finely chopped
½ cup breadcrumbs
¼ cup whipping cream
1 egg
1 tbsp grainy mustard
½ tsp fresh sage, finely chopped
½ tsp fresh thyme, finely chopped
1 tsp Kosher salt
½ tsp ground pepper
Roma Tomato Glaze
4 Roma Tomatoes, chopped
½ cup balsamic vinegar
4 tbsp honey
4 tbsp ginger, chopped
2 tsp Worcestershire sauce
A sweet, savory treat, this spin on mom’s famous meatloaf using Maestro® Sweet Bell Peppers will have the family wanting more!
Instructions
Meatloaf
Preheat oven to 375°F.
Heat butter and olive oil in a skillet over medium heat. Add shallots, Maestro® Sweet Bell Pepper and sauté for 2 minutes. Add garlic, thyme, sage and sauté for another 2 minutes. Remove from heat and cool slightly.
In a large bowl, mix together all ingredients. Mix well.
Place a sheet of parchment on baking sheet. Shape meat mixture into a loaf and bake for 30 minutes. Turn sheet in the oven and bake for another 25 minutes or until the loaf’s internal temperature reaches 160°F.
Roma Tomato Glaze
Combine balsamic vinegar, honey, ginger, Worcestershire sauce and chopped Roma Tomatoes in a small saucepan. Bring mixture to boil. Lower heat to simmer and reduce glaze to one third.
Purée mixture and strain through a fine mesh sieve. Brush on meatloaf or BBQ ribs!
Recipe Created By
Chef | Dana Reinhardt
Award Winning Food & Hospitality Consultant at SOL Kitchen – Vancouver, British Columbia