Super Spicy Meatloaf recipe
This is apparently pretty good, although I didn’t realize how spicy people would find it. I guess my sense of spice is a lot higher than I thought.
Super Spicy Meatloaf
* all measurements are approximate, I never measure anything
Ingredients:
• 1 lb ground meat (I usually use fresh ground beef)
• 1 cup spinach
• 8 oz mushrooms,sliced (I usually buy a pack of baby bellas and use all of it) or 1 cup onions (I actually caramelized a bunch of onions first down to about a cup)
• 4 oz spicy chipotle hummus (I actually used Tribes brand, 4oz is about half the container)
• 1/2 cup of binding agent, crushed/processed (I usually use Triscuits, pepper & olive oil, but have also used gluten-free rice crackers too, bread is more traditionally used for this)
• 2 eggs, whisked
• black pepper
• cayenne pepper, lots
• 2-3 cloves of diced garlic (or a good amount of garlic powder if you’re lazy)
For the glaze/sauce on top:
• 1/2 cup very spicy barbecue sauce (I recommend Jimmy J’s XXX)
• 1/4 cup brown sugar
• 1/8 cup honey
• a good dash of oregano
Crush or process the binding agent (for bread, tear it into a number of pieces)
Dice up some (not all) of the sliced mushrooms even more so (or onions), and leave a handful on the side for now. Do the same for the spinach, and again, leave a few on the side.
Put the binding agent, ground meat, diced mushrooms (or onions), diced spinach, garlic, hummus, and whisked eggs into a large mixing bowl.
Sprinkle a good helping of cayenne pepper, and some black pepper too (I usually use peppercorn). If you think there’s enough, put more in.
This next part is going to get extremely messy, so make sure your meatloaf container or pan is out and ready.
Mix it all together with your hands until all the ingredients are fairly mixed throughout. Put that into your meatloaf container. I don’t recommend spraying it down with canola oil or anything like that. In my experience, it’s not needed (for whatever reason, this doesn’t typically stick to the container), and actually tends to make it a little runny.
Once it’s in the container, and shaped into a decent meatloaf shaped, put the remaining mushrooms and spinach that weren’t diced earlier on the top. Sprinkle some more cayenne pepper on top of those.
For the glaze, just mix all the ingredients together. I would recommend tasting, and re-adjusting the measurements until it tastes “just right.” Definitely experiment with this a bit. Put the glaze on top of the meatloaf. Use a brush to make sure it coats the top fairly evenly.
Put it in the oven at about 350° F (preheated) for 1 hour 10 minutes. If you have an instant thermometer, it should have an internal temperature of about 155° F.
Super Spicy Meatloaf
* all measurements are approximate, I never measure anything
Ingredients:
• 1 lb ground meat (I usually use fresh ground beef)
• 1 cup spinach
• 8 oz mushrooms,sliced (I usually buy a pack of baby bellas and use all of it) or 1 cup onions (I actually caramelized a bunch of onions first down to about a cup)
• 4 oz spicy chipotle hummus (I actually used Tribes brand, 4oz is about half the container)
• 1/2 cup of binding agent, crushed/processed (I usually use Triscuits, pepper & olive oil, but have also used gluten-free rice crackers too, bread is more traditionally used for this)
• 2 eggs, whisked
• black pepper
• cayenne pepper, lots
• 2-3 cloves of diced garlic (or a good amount of garlic powder if you’re lazy)
For the glaze/sauce on top:
• 1/2 cup very spicy barbecue sauce (I recommend Jimmy J’s XXX)
• 1/4 cup brown sugar
• 1/8 cup honey
• a good dash of oregano
Crush or process the binding agent (for bread, tear it into a number of pieces)
Dice up some (not all) of the sliced mushrooms even more so (or onions), and leave a handful on the side for now. Do the same for the spinach, and again, leave a few on the side.
Put the binding agent, ground meat, diced mushrooms (or onions), diced spinach, garlic, hummus, and whisked eggs into a large mixing bowl.
Sprinkle a good helping of cayenne pepper, and some black pepper too (I usually use peppercorn). If you think there’s enough, put more in.
This next part is going to get extremely messy, so make sure your meatloaf container or pan is out and ready.
Mix it all together with your hands until all the ingredients are fairly mixed throughout. Put that into your meatloaf container. I don’t recommend spraying it down with canola oil or anything like that. In my experience, it’s not needed (for whatever reason, this doesn’t typically stick to the container), and actually tends to make it a little runny.
Once it’s in the container, and shaped into a decent meatloaf shaped, put the remaining mushrooms and spinach that weren’t diced earlier on the top. Sprinkle some more cayenne pepper on top of those.
For the glaze, just mix all the ingredients together. I would recommend tasting, and re-adjusting the measurements until it tastes “just right.” Definitely experiment with this a bit. Put the glaze on top of the meatloaf. Use a brush to make sure it coats the top fairly evenly.
Put it in the oven at about 350° F (preheated) for 1 hour 10 minutes. If you have an instant thermometer, it should have an internal temperature of about 155° F.