Spicy, Garlicky Meatloaf

This meatloaf is as pungent and zesty as a meatball, but baked in that iconic, sliceable loaf form. A combination of chilies and sage add a spicy, earthy note, and a glaze of tomato paste and olive oil elevates a traditional dish away from its ketchup roots. The pine nuts are a visual cue: this is something a little different. And it tastes great the day after.

Ingredients

• 3 large eggs, lightly beaten
• 5 garlic cloves, minced
• 3 scallions, white and light green parts, finely chopped
• 1 medium jalapeño pepper, seeded and finely chopped
• 1 tablespoon chopped fresh sage
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 cup dried bread crumbs
• 3 tablespoons chicken stock, heavy cream or milk
• 1 pound ground pork
• 1 pound ground beef
• 1 tablespoon tomato paste
• ½ tablespoon extra virgin olive oil
• 2 tablespoons pine nuts (optional)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    521 calories; 35 grams fat; 12 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 31 grams protein; 201 milligrams cholesterol; 1067 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

1. Heat oven to 350 degrees. In a large bowl, whisk eggs, garlic, scallions, jalapeño, sage, salt and black pepper.
2. In a separate bowl, stir together bread crumbs and stock, cream or milk. Let stand five minutes.
3. Add pork, beef and soaked bread crumbs to egg mixture. Knead ingredients together until just combined. Press mixture evenly into an 8- or 9-inch loaf pan. Bake for 55 minutes.
4. Meanwhile, whisk together the tomato paste and olive oil. After meatloaf has finished baking, brush top with glaze; sprinkle with pine nuts, if using. Bake 15 minutes more (glaze will be thick and a meat thermometer should read 160 degrees). Let meatloaf rest for 10 minutes before slicing and serving.

1 hour 40 minutes