Spicy, Garlicky Meatloaf
- Total Time
- 1 hour 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3large eggs, lightly beaten
- 5garlic cloves, minced
- 3scallions, white and light green parts, finely chopped
- 1medium jalapeño pepper, seeded and finely chopped
- 1tablespoon chopped fresh sage
- 2teaspoons kosher salt
- 1teaspoon freshly ground black pepper
- 1cup dried bread crumbs
- 3tablespoons chicken stock, heavy cream or milk
- 1pound ground pork
- 1pound ground beef
- 1tablespoon tomato paste
- ½tablespoon extra virgin olive oil
- 2tablespoons pine nuts (optional)
Nutritional analysis per serving (8 servings)
407 calories; 28 grams fat; 10 grams saturated fat; 1 gram trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 24 grams protein; 387 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. In a large bowl, whisk eggs, garlic, scallions, jalapeño, sage, salt and black pepper.
- Step 2
In a separate bowl, stir together bread crumbs and stock, cream or milk. Let stand five minutes.
- Step 3
Add pork, beef and soaked bread crumbs to egg mixture. Knead ingredients together until just combined. Press mixture evenly into an 8- or 9-inch loaf pan. Bake for 55 minutes.
- Step 4
Meanwhile, whisk together the tomato paste and olive oil. After meatloaf has finished baking, brush top with glaze; sprinkle with pine nuts, if using. Bake 15 minutes more (glaze will be thick and a meat thermometer should read 160 degrees). Let meatloaf rest for 10 minutes before slicing and serving.
Private Notes
Comments
If you don't want the meatloaf to "stew in its juices", take a pan-length carrot, slice it down the middle and lay the two pieces on the bottom of the pan before adding the meat mixture. Juices will sink to bottom...under the meat.
Delicious, and lovely texture. I prefer to bake meatloaf on a broad pan with an edge, not a loaf pan, to get more crust and keep it from stewing in its own juice. The pine nuts are a lovely accent. I've also added a few tablespoons of raisins soaked in warm water and drained and some chopped olives for a taste a bit like picadillo.
If you use turkey instead of beef, add a tablespoon or so of olive oil to replace the fat in beef.
I prefer chopped onion to scallions in this recipe. I also use a glaze -- a half cup of ketchup placed atop of the meatloaf when it is baking, rather than the tomato paste applied at the end. It keeps things more juicy and flavorful.
January 2025 made as recipe. On one cast iron pan. Used ketchup and woerskreshire sauce. Very good. Enough for 4 meals.
The scallions and jalapeño did not get cooked. Next time, I would saute them and the garlic before mixing them into the meat.
Due diligence: I used 1 lb. of grocery meatloaf mix and cut the recipe down to one third. I had no sage. I added Aleppo pepper. I mixed pine nuts into the meat mixture. Panko instead of bread crumbs. Added smoked paprika to the tomato paste/olive oil glaze. It was very good! Formed into a loaf I could use for weekday lunch sandwiches.
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