Not your Mama’s meatloaf
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.
Ingredients
- 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
- ½ cup sriracha sauce
- 2 Tb Grade B maple syrup
Instructions
- Preheat oven to 350.
- Take sausage out of casing and combine with bacon in the food processor—pulse for about 30 seconds.
- 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.
- Line a bread pan with parchment paper, put meat mixture into pan and press down meat so it’s packed in.
- Turn pan upside down on a greased sheet pan and lift up so loaf is upright.
- Bake for 30 minutes at 350.
- Brush glaze on and continue baking for another 30 minutes.
- Let sit for 10 minutes before serving.
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