A few years ago we met some friends at Jack Allen’s Kitchen restaurant for lunch. We’d never been there before, but were surprised by the menu and tasty dishes we ordered! Their claim to fame is Texas comfort food in a local fare farm to market restaurant setting. I was so impressed I actually bought the cookbook being sold at the front door as we left.
Every recipe I’ve made has been great. A few though, like this one, I’ve adapted to meet our likes and deal with food allergies! We love this adapted version
JACK ALLEN’S MEATLOAF (sort of) 😀
2 stalks celery, FINELY chopped
1 large red pepper, FINELY chopped
1/2 cup FINELY chopped onion
3 LARGE cloves garlic, minced
1 1/2 pounds extra lean ground beef
1 1/2 pounds ground pork
2 LARGE eggs
1 tablespoon Worcestershire sauce
2 tablespoons Frank’s original hot sauce
FRESH ground sea salt and tri-color pepper
2 teaspoons paprika
1 1/4 cups breadcrumbs
1/2 cup ketchup + 1 cup ketchup for topping
- Preheat oven to 375°.
- With clean hands mix everything together except the 1 cup of ketchup for the topping until uniformly mixed.
- Form into loaf pan.
- Spread with remaining ketchup.
- Bake 45-60 minutes, until cooked through.