Spicy, Garlicky Meatloaf
This Garlicky Meatloaf reinvents a classic comfort food with bold, aromatic flavors and a gourmet twist. Infused with zesty jalapeño, earthy sage, and the robust essence of garlic, it promises a vibrant upgrade to the traditional loaf.
A luscious glaze of tomato paste and olive oil creates a savory, caramelized crust, while optional pine nuts add a touch of elegance and texture. This dish pairs timeless nostalgia with creative flair, making it a standout centerpiece for any meal.
Perfect fresh out of the oven or as a next-day delight, this recipe ensures every slice is bursting with flavor and satisfaction.
Garlicky Meatloaf Ingredients: A Symphony of Bold Flavors
- Ground Pork and Beef: A hearty duo that forms the rich, tender foundation of this savory masterpiece.
- Garlic: The bold, aromatic heart of the dish, infusing every bite with its robust essence.
- Fresh Sage: A touch of earthiness that adds depth and balance to the meatloaf.
- Jalapeño: A subtle kick of heat that elevates the flavor profile without overpowering it.
- Tomato Paste and Olive Oil Glaze: A luscious, caramelized topping that transforms the traditional into the extraordinary.
- Pine Nuts (Optional): A delicate crunch and nutty note for an elegant finishing touch.
Recipe Tips for Garlicky Meatloaf
- Balance the Bread Crumbs and Liquid: Achieving the perfect texture in your meatloaf starts with the right ratio of bread crumbs to liquid. Let the bread crumbs fully soak in chicken stock, cream, or milk for five minutes before mixing. This ensures the meatloaf stays moist without being crumbly.
- Don’t Overmix the Meat: When combining the pork, beef, and soaked bread crumbs with the egg mixture, knead just until everything is evenly incorporated. Overmixing can lead to a dense and tough loaf, so keep it light and gentle.
- Rest Before Slicing: After baking, allow the meatloaf to rest for at least 10 minutes. This step lets the juices redistribute, making for cleaner slices and a more flavorful dish. Skipping this can cause your loaf to crumble.
What to Serve with Garlicky Meatloaf
- Garlic Mashed Potatoes: Complement the garlicky notes of the meatloaf with creamy mashed potatoes enhanced with roasted garlic. Their smooth texture balances the robust flavors of the loaf perfectly.
- Sauteed Greens: A side of sauteed spinach or kale with a touch of olive oil and garlic adds a fresh, earthy contrast to the rich and hearty meatloaf.
- Herbed Rice Pilaf: Serve the meatloaf with a light and fluffy herbed rice pilaf. The subtle flavors of parsley and thyme in the rice make it an elegant pairing.
FAQ
1. Can I substitute the ground pork or beef?
Yes, you can replace either with ground turkey or chicken for a lighter version. Keep in mind, leaner meats may require additional fat, such as olive oil, to maintain moisture.
2. What can I use instead of fresh sage?
If fresh sage isn’t available, substitute with dried sage. Use one-third the amount of dried herbs, as their flavor is more concentrated.
3. How do I store leftovers?
Allow the meatloaf to cool completely before wrapping it tightly in foil or storing in an airtight container. Refrigerate for up to four days or freeze for up to three months.
4. Can I make this recipe ahead of time?
Absolutely! Prepare the meat mixture and press it into the loaf pan, then cover and refrigerate for up to 24 hours. When ready to bake, allow it to come to room temperature and follow the recipe as written.
Spicy, Garlicky Meatloaf
Ingredients
- Ground Beef: 1 pound
- Ground Pork: 1 pound
- Eggs: 3 large lightly beaten
- Garlic: 5 cloves finely minced
- Scallions: 3 white and light green parts, finely chopped
- Jalapeño Pepper: 1 medium seeded and finely chopped
- Fresh Sage: 1 tablespoon chopped
- Kosher Salt: 2 teaspoons
- Black Pepper: 1 teaspoon freshly ground
- Bread Crumbs: 1 cup dried
- Chicken Stock Heavy Cream, or Milk: 3 tablespoons
- Tomato Paste: 1 tablespoon
- Extra Virgin Olive Oil: ½ tablespoon
- Pine Nuts: 2 tablespoons optional
Instructions
- Preheat the OvenSet the oven to 350°F (175°C). In a large mixing bowl, whisk together the eggs, minced garlic, chopped scallions, jalapeño, sage, kosher salt, and freshly ground black pepper.
- Prepare the Bread Crumb MixtureIn a separate bowl, combine the dried bread crumbs with the chicken stock, heavy cream, or milk. Allow the mixture to rest for five minutes to fully absorb the liquid.
- Combine IngredientsAdd the ground beef, ground pork, and soaked bread crumbs into the egg mixture. Gently knead the ingredients until they are just combined, ensuring not to overmix. Transfer the mixture into an 8- or 9-inch loaf pan, pressing it evenly.
- Bake the MeatloafPlace the loaf pan in the oven and bake for 55 minutes. While the meatloaf bakes, whisk together the tomato paste and olive oil in a small bowl.
- Apply the Glaze and Finish BakingAfter the initial baking time, remove the meatloaf from the oven and brush the top with the prepared tomato paste glaze. Sprinkle with pine nuts, if using. Return the loaf to the oven and bake for an additional 15 minutes, or until the glaze thickens and a meat thermometer inserted into the center reads 160°F (71°C).
- Rest and ServeAllow the meatloaf to rest for 10 minutes before slicing. This resting period ensures the juices redistribute evenly, providing clean and flavorful slices for serving
