New Year’s Pepper Jelly Meatloaf, a bright, zesty twist on classic comfort food.

 

 After the whirlwind of holiday parties, cookie trays, prime rib, and endless champagne toasts, January arrives like a quiet exhale. The house feels a little empty, the fridge is full of leftovers no one wants to look at, and suddenly all I crave is something simple, warm, and deeply satisfying. Meatloaf checks every one of those boxes. 

But this isn’t the gray, ketchup-topped slab of your childhood cafeteria nightmares. This is meatloaf with attitude: tender, juicy, and punched up with grated shallot, garlic, a touch of Worcestershire, and, most importantly, a glossy glaze of spicy ketchup swirled with pepper jelly that caramelizes into a sweet-heat crust. The first bite is pure comfort; the second bite wakes up your taste buds and reminds them there’s life (and flavor) after fruitcake season.

It’s the perfect way to ease into the new year: familiar enough to soothe, bold enough to feel like a fresh start. 

New Year’s Pepper Jelly Meatloaf
Serves 6–8 (12 slices) | Active: 20 min | Total: 1 hr 30 min

1½ c. (4 oz.) crushed Ritz crackers
⅔ c. evaporated milk
1½ T. Worcestershire sauce
2 t. kosher salt
½ t. freshly ground black pepper
2 large eggs
1½ t. Melissas’s minced garlic
1 large Melissa’s French Echalion shallot (6–7 oz.), minced
1 lb. ground chuck
1 lb. ground pork
⅔ c. spicy ketchup
5 T. pepper jelly, divided

Preheat oven to 350°F. Line a sheet pan with foil and lightly coat with cooking spray.

In a large bowl, stir together cracker crumbs, evaporated milk, Worcestershire, salt, pepper, eggs, garlic, grated shallot, and 2 T. of the pepper jelly until well combined. Add ground chuck and pork; mix gently but thoroughly with gloved hands.

Turn mixture out onto the prepared pan and shape into a 9×4-inch freeform loaf.

Bake for 35 minutes. Meanwhile, whisk spicy ketchup with the remaining 3 T. pepper jelly. 

Remove meatloaf from oven; carefully pat away excess drippings if desired. Spread the ketchup-pepper jelly glaze evenly over the top and sides. Return to oven and bake until internal temperature reaches 165°F, about 30 more minutes.

Let rest 5 minutes, then slice and serve.

 Leftovers make phenomenal meatloaf sandwiches the next day, especially with a swipe of extra pepper jelly.

Welcome the New Year with something simple, soul-warming, and quietly exciting. This is comfort food that refuses to be boring.

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