9 January, 2014
Pepper Relish Meat Loaf
½ cup soft, fresh breadcrumbs
¼ cup V8 spicy-hot vegetable juice
¼ cup buttermilk
1 medium sweet onion, minced
1 tablespoon vegetable oil
1 large egg
¼ cup finely chopped fresh basil
1 tablespoon Dijon mustard
1 teaspoon sea salt
½ teaspoon ground black pepper
1 ¾ pounds ground round
1 cup hot pepper relish, divided
A few sprigs of fresh basil, for garnish
Preheat oven to 450°
In a small bowl, lightly mix together the bread crumbs, V8 and buttermilk. Set aside.
In a medium sized skillet, saute the onion in oil over medium heat until the onions are tender – about 5 minutes.
In a large mixing bowl, lightly beat the egg then add the breadcrumb mixture and onions. Add the chopped basil, mustard, salt, black pepper, ground round, and 2 Tablespoons of pepper relish. Stir gently until just blended.
Shape the mixture into 8 small loaves, about ½ cup each. Place each loaf into the individual cups of a lightly greased 8-cup mini loaf pan. (Or arrange on a lightly greased wire rack in a foil-lined jelly-roll pan.)
Bake for 15 minutes, then spoon 2 teaspoons of pepper relish over each loaf. Return to oven and bake another 10 minutes. Remove from oven and let it rest for 5 minutes.
Sprinkle each loaf with fresh basil leaves for garnish. Serve with remaining pepper relish.
Hot pepper relish goes great on Hoagies and local brands are found on grocery shelves in the pickles and condiments aisle, at farmer’s markets or at Amazon.
You can make your own hot pepper relish, if preferred.
I found my mini meatloaf pan at Target, but Amazon has one that is dishwasher safe and reasonably priced:
This recipe was adapted from one published by southern Living Magazine, October 2013.