Submitted by Ava Romero to the 2019 Taste of America Challenge
INGREDIENTS
For glaze:
1/2 cup Red Gold Sriracha red chili ketchup
2 tbl brown sugar
For meatloaf minis:
1 lb Wampler’s All Natural Omega-3 Sausage
1 lb ground beef
1 tbl challenge butter
1 tsp Bolner’s Fiesta seasoning (I used fajita seasoning)
1/2 red bell pepper seeded and diced
1/2 sweet onion chopped
1 jalapeño, seeded and diced finely
2 tbl Red Gold Sriracha sweet chili ketchup
1 egg
1 tsp sweet pickle relish
RECIPE
In a large skillet over medium heat melt butter. Once melted add onions red pepper and jalapeño along with Bolner's fajita seasoning and cook until starts to soften and gets translucent 6-8 minutes. Allow to cool completely. In a bowl combine both meats and mix with egg, ketchup, relish and cooled sautéed veggies and blend until combined. Do not over mix. Form into a 4 mini meatloaves place on a sheet pan. I use 2 meatloaves per pan totals two sheet pans. For the ketchup brown sugar glaze, mix them together in a bowl and baste with a pastry brush on top and bake at 350 for 1 hour. Let set 10 minutes before slicing and digging in.