Meatloaf doesn’t have to be boring, and this recipe definitely is not! Today we’re combining garden fresh banana peppers with three other pepper products to flavor zippy, zesty mini meatloaves. These muffin-sized meatloaves freeze well, and make hearty quick lunches. Enjoy!
3 pounds lean ground beef
3 large banana peppers, diced fine
1 teaspoon smoked hot paprika, such as Paprika Hot Smoked 2 Oz By Zamouri Spices
1 teaspoon black pepper
2 tablespoons Worcestershire sauce
For the glaze:
1 teaspoon chili paste such as nam prik pao
1 tablespoon brown sugar
1 teaspoon balsamic vinegar
Step 1) Combine ground beef, egg, diced banana peppers, paprika, black pepper, and Worcestershire sauce. Mix well.
Step 2) Shape mixture into twelve round loaves and place inside of muffin tin cups.
Step 3) Place the muffin tin on a baking sheet with sides and bake in a preheated 350 degree oven for 30 minutes.
Step 4) Combine chili paste, brown sugar, and balsamic vinegar. Set aside.
Step 5) Remove from oven. Using a fork, remove the loaves from the muffin tins and set upside down on a serving plate. Using a pastry brush, coat meatloaves with chili glaze. Serve immediately or freeze when cool.