My grandmother Janie Clyde makes a phenomenal meatloaf but knowing that I favored cocktail sauce over ketchup, she recreated her recipe using my special sauce. From that day on, I couldn't pass up her meatloaf. The fresh lime and grated horseradish gives your traditional meatloaf a kick!
2 tablespoons olive oil
2 cups chopped yellow onions
1 cup chopped green bell pepper
1 teaspoon chopped fresh thyme leaves
2 tablespoons Nature’s Seasons
1 tablespoon black pepper
2 teaspoons red pepper flakes
2 tablespoons Sir Kensington’s dijon mustard
3 tablespoons worcestershire sauce
1/3 cup canned chicken stock or broth
2 tablespoons minced fresh garlic
1 tablespoon Valine’s Famous Cocktail Sauce
2 1/2 pounds ground chuck
1 cup plain dry bread crumbs
1 cup Valine’s Famous Cocktail Sauce
1 cup grated parmesan cheese
Preheat the oven to 350 degrees F.
Heat the olive oil in a medium saute pan. Add the onions, bell pepper, thyme, Nature Season’s, black pepper, red pepper flakes and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire, Sir Kensington’s dijon mustard, chicken stock, minced garlic and Valine’s Famous Cocktail Sauce. Allow to cool slightly.
In a large bowl, combine the ground chuck, onion mixture, bread crumbs, eggs, fresh minced garlic and mix lightly. You can add the mixture to a regular loaf pan or use ramekins. Bake for 40 minutes, remove from oven and add Valine’s Famous Cocktail Sauce evenly on top. Bake for another 20 minutes, remove and add parmesan cheese evenly on top. Broil for 5 minutes until the parmesan cheese has cooked.
Valine’s Tip: Once you have combined the ingredients in a large bowl, allow the mixture to sit in the refrigerator for 30 minutes.