No More Ho-Hum Meatloaf Thanks to Texas Pepper Jelly Rib Candy

Meatloaf often gets a bad rap, which is unfortunate because a couple of minor changes to a traditional recipe can make a world of difference.

Not that we’re bragging, okay, maybe a little, but we’re pretty confident our Texas Rib Candy™ meatloaf recipe is the best you’ll find.

For our recipe, we add some red and green peppers along with some of our popular Rib Candy. We are sure your guests will enjoy this flavor and texture.

Plus, there’s nothing finer than a hot oven meal on snowy winter days. This is comfort food at its best!

Meatloaf Texas Pepper Jelly Style

It’s time to upgrade your ho-hum meatloaf into something your dinner guests will enjoy — try our version of an old family recipe. 

SERVINGS: 4

EQUIPMENT:

• Large mixing bowl
• Measuring cups
• Measuring spoons
• Baking pan or large loaf pan

INGREDIENTS:

• 1 1/2 pounds of ground beef
• Two eggs
• 3/4 cup crushed saltines (or soda crackers – if you have time make your own)
• 1/2 cup any flavor of Texas Pepper Jelly Rib Candy
• 1/4 cup Craig’s Regular Ketchup
• 1/4 cup diced green pepper
• 1/4 cup diced red pepper
• 1/4 cup diced onion
• dash Worcestershire sauce
• dash black pepper (or try adding our Three Pepper Seasoning!)

DIRECTIONS:

Preheat oven to 350° F.

• Place all of the ingredients in a large mixing bowl. Using your hands, thoroughly mix ingredients.
• Put the mixture in a baking dish large enough to leave a space; this makes it easier to pour off the grease when it’s done. Squiggle some Texas Rib Candy and Craig’s Ketchup over the top of the loaf, and place the dish in your oven. Bake for 50 minutes or until the edges of the meatloaf start to look “dark brown.”
• When it’s done, remove it from the oven and let it “set” on the top of your stove for about 15 minutes; this will let you slice it more easily.
• If you have any Rib Candy left, put it on the table so people who want can pour some on their slice of meatloaf.

Meatloaf Making Tips

• Don’t add salt to your mixture; the crushed crackers will supply all the salt you’ll need for flavoring.
• Some people prefer BBQ sauce to ketchup — your call.
• Add 1/2 cup sharp cheddar cheese to the recipe for a cheesy meatloaf.

Meatloaf is even better the next day and makes a great sandwich too if you have any leftovers, which you probably won’t.

Speaking of leftovers, if you have any barbecue leftovers in your fridge here is a blog post about how to use those as well.