This uses Stonewall Kitchen Maple Bacon Onion Jam. It adds richness, moistness, and depth of flavour that will have your buddies asking why your meatloaf is so awesome!
- 1½ lb (680gr) lean ground beef
- 2 Italian sausages, mild or hot (approx 3.5oz/100gr each)
- ⅔ Stonewall Kitchen Maple Bacon Onion Jam
- ⅓ cup bread crumbs
- ¼ + ¼ cup Mansauce (or your favourite BBQ sauce)
- 1 egg
- 1 tsp dried oregano
- ½ tsp rosemary
- ½ tsp granulated garlic
- several grinds of black pepper
Preheat oven to 350°F/175°C.
Put the ground beef in a large mixing bowl. If it’s a large grind, make sure to break it up so the other ingredients will blend in well.
TIP Let the meat and sausage come to room temperature before mixing and they will blend together much more easily.
Remove the sausage from the casings and add to the bowl along with the Bacon Jam, bread crumbs, ¼ cup Mansauce, egg, and seasonings. Get in there with your hands and mix everything together until it looks evenly distributed. If it seems a little dry, add a dash more Mansauce.
Press the mixture into a loaf pan or better yet, a meatloaf pan (which has a perforated insert that allows fat to drain away). Spread the remaining ¼ cup Mansauce evenly over the top. Bake, uncovered for 1½ hours. Check for doneness with an instant-read thermometer registering 160°F/70°C. If needed, continue to bake.
Remove from oven and allow to rest in the pan for 15 mins, lightly covered with foil. Using two spatulas, remove the meatloaf from the pan and slice. Enjoy!
Remember, leftover meatloaf makes an awesome sandwich with cheddar, pickles, and mustard!