Recipe: Calypso Meat Loaf

You'll need:

• 1 lb. Ground chuck (80/20)
• 1 lb. Ground pork
• 2 C. (approximately one sleeve) saltine crackers, crushed
• 1½ C. onion, finely diced
• ½ C. red bell pepper, finely diced
• ½ C. green bell pepper, finely diced
• ½ C. yellow bell pepper, finely diced
• 1 t. salt
• 2 T. olive oil
• ½ t. powdered, unflavored gelatin
• 2 T. chicken stock
• 1 C. Citizen Cajun mango-habanero salsa (your choice of heat level)
• 1 T soy sauce
• 2 T Lea and Perrins Worcestershire sauce
• 2 large eggs

Pre-heat oven to 375 degrees. Bloom gelatin in chicken stock by sprinkling it on surface, set aside. Sautee onion and peppers in olive oil and salt until soft and fragrant, about 4 minutes. Add garlic and sautee until fragrant, about 2 more minutes. Remove sauteed veggies and allow to cool. In a large mixing bowl, add all ingredients and combine with your fingers. Form loaf on top of a slotted, covered broiler pan and bake for about 1 hour. Add glaze (recipe follows) and return to oven, Glaze again at five minute intervals until loaf reaches internal temperature of 150 degrees. Remove from oven, tent with foil and allow to rest 20 minutes before slicing with a serrated knife and serving. Serve with additional salsa on the side.

Glaze:

• ½ C. tomato ketchup
• 1 t. of your favorite hot sauce
• 1/3 C. apple cider vinegar
• 3 T. packed dark brown sugar