Raspberry Chipotle Meatloaf Glaze
by Rachel Scott
This meatloaf is delicious baked in the oven, or try smoking it on your smoker for an amazing meatloaf full of flavor!
Meatloaf With Raspberry Chipotle Glaze
1.5 lb ground beef (I like to use 85% lean 15% fat)
1 lb ground pork
1 large sweet onion chopped
1 bell pepper chopped (I like red but you can use whatever color you like)
2 1/2 cups Panko bread crumbs (I like to use a blend of Italian Panko and original Panko)
1-2 garlic cloves chopped
Salt & Pepper
1/4 cup ketchup
1/4 cup BBQ sauce (I like to use Head Country)
2 beaten eggs
2 tablespoons butter
1/4 c Southern Roots Sisters Raspberry Chipotle Jam
1/4 c ketchup
Preheat oven to 350 degrees if baking in the oven. If smoking, you will set smoker to 250 degrees and smoke roughly 3 1/2 hours or until internal temperature reaches 160 degrees F. Prepare a baking sheet with aluminum foil and set aside.
Over medium heat, add chopped onions, bell pepper, and butter to skillet and season liberally with salt and pepper. Cook until it starts to caramelize and cooked completely through. Add chopped garlic and cook an additional 2-3 minutes then remove from heat.
In a large bowl, add your ground meats, 2 beaten eggs, ketchup, bbq sauce, panko bread crumbs, worcestershire sauce, sautéed veggies, and season again liberally with salt, pepper, and paprika. Mix well with hands.
Once the mixture is well blended, dump bowl onto prepared baking sheet and form into log shape.
Bake at 350 for about an hour or until internal temperature reaches 160 degrees F.
For the Glaze:
Once meatloaf is finished cooking, remove from oven/smoker and turn top broiler on in oven.
Prepare glaze by mixing 1/4 cup Raspberry Chipotle Jam and 1/4 cup ketchup together and pour evenly all over meatloaf. You may need to use the back of a spoon or brush to cover all parts of the meatloaf.
Place back in the oven under the broiler and allow it to caramelize for 5-8 minutes. The entire glaze will bubble and thicken and turn into an ooey gooey delicious glaze. Take out and allow to cool for a few minutes before slicing open and enjoy!
This would also be delicious using a Peach Pepper Jam and BBQ sauce ratio as well!
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