Did you guys get any Sandy action this weekend? We did. Wind, rain, and power loss – oh my! Fortunately the Northern, VA area didn’t get hit nearly as hard as NJ and NY, and we only lost power for about a day. With all the wine and snacks we stocked up on before the storm, and full charges on both our iPhones and laptops, it really wasn’t too hard to ride out the storm.
Sure, the heat in our building isn’t on yet, so it was pretty cold during the storm. And, yeah, the cats were acting even crazier than usual. But hey, we had plenty of tender meatloaf, creamy mashed potatoes, and roasted vegetables to fill our bellies and delight our tongues. I’m not even really a meatloaf fan, generally, but I have been loving this one all week — with more potatoes, in sandwiches, on rice…it’s all delicious! Could this be my new favorite comfort food?
Jalapeno Jack Meatloaf with Creamy Mushroom Sauce
- 1-1/2 lbs ground turkey
- 1 lb ground beef
- 2 jalapeno peppers, seeded and diced
- 1 cup Colby Jack cheese
- 1 cup Pepper Jack cheese
- 2 tbsp Worcestershire sauce
- 1 medium onion, diced
- 1 large egg
- 2 cups bread crumbs
- 1 tbsp Dijon mustard
- 1/2 cup ketchup
- 1/2 cup Worcestershire sauce
- 1 tbsp vinegar
- 1 tbsp Dijon mustard
- 3 tbsp brown sugar
- 1 can Progresso Creamy Portobella Mushroom Recipe Starters cooking sauce.
- 1/2 cup grated Parmesan cheese
- 1 tbsp flour
- Preheat oven to 375. Line a baking sheet/dish with aluminum foil. Set a baking rack on top of the baking sheet, and put another piece of foil on top of the rack. Set aside.
- In a skillet on medium heat, cook diced onion pieces until they are soft and translucent. Remove from heat and set aside.
- In a large bowl, mix together your ground meats, cooked onion, mustard, diced jalapenos, cheeses, egg, bread crumbs, and Worcestershire sauce. Mix until ingredients are well-combined.
- Season meat with salt/pepper to taste.
- Shape meat into a loaf, about 2-3 inches high.
- Place loaf on top of the foil-lined baking rack. Bake for about 60 minutes.
- Towards the end of your bake time, start making your sweet glaze. Combine glaze ingredients in a sauce pan. Stir to mix, and bring mixture to a simmer. When sauce has gotten thicker, take the pan off the fire.
- Take your loaf out of the oven. Set oven to low broil.
- Brush about half the glaze over your loaf, and stick it back in the oven to broil for 3-5 minutes.
- Brush on the remaining glaze, then broil your loaf for a final 3-5 minutes, or until the glaze is brown and bubbly.
- Let your loaf rest for 5-10 minutes before slicing.
- While your meatloaf is rest, bring your Progresso cooking sauce, grated Parmesan, and flour to a simmer in a different sauce pan or pot until desired thickness achieved.
- Slice up your meatloaf, douse it in creamy mushroom sauce, and enjoy!
** FYI, this is also good in a sandwich with Dijon mustard and raw onions.