Featured Recipe

Okay, these are amazing. Not to toot my own horn or anything, but I was very very happy with the way these turned out. I was a wee bit worried about the flavour and that's the biggest problem with making meatloaf - you can't taste it until it's completely done. Thankfully, they worked and were delicious. I was worried that they would be too spicy, but they weren't at all and had a really nice smoky taste - just what I was hoping for. Not too much work either . We ate them with Mac and Cheese and a side salad.

Smoky Pork Mini-Meatloaves

Ingredients:
1 lb lean ground pork
1 poblano pepper, diced
1/4 red onion, chopped
1 TBSP olive oil
1/4 tsp each dried oregano and paprika
1/2 tsp cumin
1/2 tsp each salt and pepper, divided
1 TBSP Johnny's Garlic Seasoning
2 pinches chipotle chili powder
1 tsp hot sauce (i.e. Frank's Red Hot Sauce)
4 TBSP BBQ sauce (I used Bullseye)
1/4 cup quick oats

Method:
1. Heat olive oil in a pan over medium heat. Add poblano and onion. Cook until very soft, about 12 minutes, stirring frequently. Season with half the salt and pepper. Puree in a food proceesor until smooth. Cool in the freezer for 5 minutes
2. Add all remaining ingredients into a large bowl. Add pepper mixture. Gently mix with your hands until just mixed (be careful not to mix the meat too much as that can make your meatloaf tough).
3. Form into mini loaves (about the size of a hamburger patty and about 1.5 inches thick). Cook at 400 degrees Fahrenheit on a drip tray  for 20 minutes (the drip tray helps them get crispy all the way around as the fat can drain off); flip and cook for 20-25 minutes more (until the temp reads 170 on a meat thermometer).