Shelly's Recipe

CORNBREAD MEATLOAF

Category: Meatloaf

1 tbsp vegetable oil
2 celery ribs, chopped fine
1 onion, minced
1 green bell pepper, stemmed, seeded and chopped fine
2 tsp salt (divided use)
1/3 cup tomato paste
2 large eggs
1 tbsp yellow mustard
1/2 tsp ground coriander
1/2 tsp dried basil
1/2 tsp pepper
1 1/2 lbs 85-percent lean ground beef
8 oz bulk pork sausage
3 cups cornbread crumbs
1/3 cup chopped fresh parsley
1/4 cup drained jarred roasted red peppers, chopped
Glaze (recipe follows)

Adjust an oven rack to the middle position and preheat oven to 350. Line a large rimmed baking sheet with foil, set a wire rack over the baking sheet and place a 9x6-inch piece of foil in the center of the rack. Use a skewer to poke holes in the foil at 1/2 -inch intervals.

Heat oil in a large skillet over medium heat until shimmering. Add celery, onion, bell pepper and 1/2 tsp salt and cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes. Set aside to cool to room temperature.

Whisk tomato paste, eggs, mustard, coriander, basil, pepper and remaining 1 1/2 tsp salt together in a large bowl. Add the onion mixture, beef, sausage, cornbread crumbs, parsley and roasted red peppers to the bowl. Mix with your hands until evenly blended and the meat mixture does not stick to the bowl.

Transfer the meat to the foil rectangle and, using wet hands, pat the mixture into a 9x6-inch loaf. Bake meatloaf until the center registers 160 F on an instant-read thermometer, about 1 hour. Remove meatloaf from the oven and turn on the broiler.

Spread the glaze evenly over the meatloaf and broil until glaze begins to bubble, 3 to 5 minutes. Let cool for 15 minutes before serving. Serves 8

Glaze: While meatloaf bakes, bring 1/2 cup tomato juice and 2 tbsp molasses to a simmer in a small saucepan and cook until thickened, 5 to 7 minutes.