Hot Pepper Jelly Meatloaf


  • 1 tbsp Olive Oil

  • 1 Red Bell Pepper | Diced

  • 1 small onion | Diced

  • 2 Garlic Cloves | Minced

  • 1/4 cup Fresh Parsley | Chopped

  • 1 tsp Italian Seasoning 

  • 1 tsp Red Pepper Flakes

  • 1 tsp Sea Salt

  • 1/2 cup Breadcrumbs 

  • 2 Eggs

  • 1 lb. Ground Beef

  • 2oz Stone Hollow Farmstead Hot Pepper Jelly

  • 1/4 cup Ketchup

  • 2 tbsp Brown Sugar

  • 1 tbsp Spicy Mustard

  • 1 dash Hot Sauce

Hot Pepper Jelly glazed meatloaf in a stoneware casserole dish


Preheat oven to 350°F. 

Heat olive oil in cast iron skillet over medium heat. Sauté bell pepper & onion until soft. Add garlic & sauté another minute. Remove from heat. 

Combine bell pepper, onion, garlic, parsley, Italian seasoning, red pepper flakes, & salt in a mixing bowl. Add eggs & breadcrumbs, stirring until completely incorporated.

Add ground beef to the bowl & mix thoroughly.

Place a baking rack over a foil-lined, rimmed baking sheet. Spray the rack with nonstick spray then form meat mixture into an even loaf & set in the center of the rack. 

In a separate bowl, combine hot pepper jelly, ketchup, brown sugar, mustard, & hot sauce to create your glaze.

Set aside about 1/3 of the glaze mixture. Brush the remaining over the formed loaf. 

Bake the loaf at 350°F for 45 minutes. 

Remove from the oven, brush with the glaze that was set aside & bake for another 15 minutes. 

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Historically enjoyed by farm workers to keep hydrated on long hot days, Drinking vinegars are tart, tangy infusions of fruits, spices and OACV.