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A Comfort Food for the Fall Season


Jalapeno-Cheddar Meatloaf with French Market Tomato Gravy

I created this dish last year when it was a cold and rainy Sunday evening last November.

It was an attempt to warm my bones and fill my belly with something comforting and delicious, that reminded me of home. I took a few recipes and adapted them into my own mish mosh recipe, and it turned out absolutely delicious – with just the right amount of spice in the meatloaf and creamy tomatoey gravy to satisfy, along with some buttery mashed potatoes and sauteed zucchini in garlic and olive oil on the side. A glass of red wine to top it off and voila! I was as snug as a bug in a rug on that cold rainy November night. Hope you enjoy…

Jalapeno-Cheddar Meatloaf

Serves 4

1 lb Ground Sirloin (90% lean)
1/2 c. Panko Breadcrumbs
1 medium onion, chopped fine
1/2 zucchini, chopped fine
1 tbsp garlic, chopped fine
1 jalapeno, chopped fine (6-8 slices)
1 large egg, lightly beaten
1/2 c. shredded cheddar cheese
1/4 c. whole milk
1 tsp worcestershire sauce
2 tbs ketchup
1/2 tbs mustard powder
1/2 tbs cayenne pepper
1 tbs Dales Steak Sauce (soy sauce/garlic marinade)
Dash of spicy Montreal Steak seasoning
Black Pepper to taste

Preheat oven to 350 degrees. Saute the chopped onion, garlic and
zucchini in olive oil over moderate heat, stirring, 5 minutes.

In a large bowl, mix all ingredients together, sprinkle spicy
Montreal seasoning on top, and bake for 1 hour at 350 degrees
uncovered. Let sit for 5-10 mins before serving.

Serve with Tomato Gravy (recipe below) and sauteed zucchini
and garlic in olive oil and mashed potatoes.

French Market Tomato Gravy

2 tbsp butter
2 tbsp all-purpose flour
1/3 c. beef broth
1 (8 oz.) can tomato sauce
1/4 tsp. salt
1/4 tsp. pepper
Dash of spicy Montreal Steak seasoning

Melt butter in small saucepan; whisk in flour and cook, whisking
constantly for 1 minute. Gradually whisk in broth and tomato sauce;
reduce heat and simmer until thickened. Whisk in salt and pepper and
dash of steak seasoning.

Yum!

Recipe adapted from Southern Living.

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