Let me go ahead and preface this post with a pretty picture, because meatloaf has a bad reputation for sucking, not to mention the fact that the word “meatloaf” is so unappetizing to me.
But, my meatloaf absolutely does not suck.
It’s savory, a little peachy and a tad bit spicy. The chipotle is a good, mild heat, but smoky is the best way to describe it. Paired with the peaches, it’s such a good combination.
Growing up, I would only eat my mother’s meatloaf. It’s hands down the best I’ve ever had. She has a pretty elaborate recipe, one that she has to date never documented, but she could definitely make it in her sleep. My favorite part is that she puts cheddar cheese slices on top, then adds sliced green olives; it’s the only way I really know meatloaf. I also dipped it in ketchup, oh and it also has “burnt ends”; those pieces are the best.
So, because others’ meatloaves looked nasty, and I would only eat hers, I would never order meatloaf in a restaurant, or eat it at school, ever. I still don’t.
That being said, I’ve tried a few of my own versions, one of them being Italian (which is extremely delicious, and I will be sharing soon), and this one being just so good I had to document it.
I added fresh thyme to the meatloaf itself, along with parmesan cheese. The parm gives it a nice depth of flavor without being overly cheesy. The bacon on top, well, that speaks for itself.
Everything is better with bacon.
Using leftovers, I made cute little crostinis with candied jalapenos…
Here’s your printable-
- 1 1/2 peaches, peeled
- 1 1/2 chipotle peppers
- 1 tbsp garlic
- 1 1/2 cups ketchup
- 1 tsp smoke flavor
- 1 tsp cayenne
- 1 tbsp mustard
- 1 tbsp salt
- 1/4 cup apple cider vinegar
- 2 lbs ground round
- 1 yellow onion, diced
- 1 egg
- 1/2 sleeve saltine crackers, crushed
- 1 cup Parmesan cheese, grated
- 1 tbsp Worcestershire
- 2 tbsp seasoned salt
- 3 springs fresh thyme
- 1 tbsp flat leaf parsley
- 1/2 lb bacon, cooked and crumbled
- Preheat oven to 375 degrees, and spray a ceramic shallow dish with cooking spray.
- Combine peaches through vinegar in a food processor and pulse until smooth; add to a sauce pan and bring to a low boil, stirring to make sure it doesn't scald. Remove from heat and cover.
- Mix ground round, onion, egg, crackers, Worcestershire, seasoned salt and thyme by hand or a big spoon; form into a "meatloaf".
- Bake for 30 minutes, then pour chipotle peach sauce over meatloaf and spread to coat; bake 30 more minutes.
- Remove from oven and top with crumbled bacon and parsley.