Jalapeño Cheddar Beef Meatloaf with Smoky Glaze

Ingredients

• 800 g beef mince
• 200 g pork mince
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 80 g breadcrumbs
• 2 eggs
• 60 ml whole milk
• 2 tbsp Worcestershire sauce
• 3 tbsp pickled jalapeños, chopped
• 120 g sharp cheddar, grated
• 1 tsp smoked paprika
• 1 tsp salt
• 3 tbsp ketchup
• 1 tbsp chipotle in adobo, minced
• 1 tbsp brown sugar
• 1 tsp apple cider vinegar

Instructions

1. 1

   Preheat oven to 180 °C (350 °F). Line a rimmed baking tray with foil.

2. 2

   Sauté the diced onion in a small pan over medium heat with a little oil for 5 minutes until softened. Allow to cool slightly.

3. 3

   In a large bowl, combine beef and pork mince, cooled onion, garlic, breadcrumbs, eggs, milk, Worcestershire, jalapeños, cheddar, smoked paprika, and salt. Mix gently with your hands until just combined — do not overwork.

4. 4

   Shape the mixture into a free-form loaf approximately 25 cm × 12 cm on the prepared tray.

5. 5

   Mix ketchup, chipotle, brown sugar, and vinegar for the glaze. Spread half over the top and sides of the loaf.

6. 6

   Bake for 45 minutes, then spread over the remaining glaze and return to the oven for a further 20 minutes until the internal temperature reads 72 °C.

7. 7

   Rest for 10 minutes before slicing. Serve with mashed potatoes and green beans.