BCL - Mouthwateringly Tangy Pineapple Meatloaf So Tasty

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Mouthwateringly Tangy Pineapple Meatloaf

"Easy to make and first-rate to flavor. One of my husband's preferred dishes."

Ingredients :

• Meatloaf:
• 1 pound floor red meat
• 1/2 cup bread crumbs
• half cup chopped green and red bell pepper
• 1 small onion, diced
• 1 egg
• 1/3 cup ketchup
• 1/4 cup pineapple preserves
• 1/4 cup brown sugar
• 1/four teaspoon garlic powder, or to flavor
• 1 teaspoon Worcestershire sauce
• Sauce:
• 1/three cup ketchup
• 1/four cup pineapple preserves
• 1/4 cup brown sugar

Instructions :

Prep : 10M	Cook : 8M	Ready in : 1H

• Preheat oven to 350 tiers F (one hundred seventy five degrees C).
• Mix floor pork, bread crumbs, bell peppers, onion, egg, 1/3 cup ketchup, 1/four cup pineapple preserves, 1/4 cup brown sugar, garlic powder, and Worcestershire sauce in a food processor till combined; put right into a bread pan.
• Bake in preheated oven for half-hour.
• Stir 1/three cup ketchup, 1/four cup pineapple preserves, and 1/4 cup brown sugar together in a bowl; pour over the meatloaf.
• Continue baking till not purple in the middle, about 20 minutes more. An instantaneous-study thermometer inserted into the middle need to read at least 160 ranges F (70 tiers C).

Notes :

• Reynolds® Aluminum foil may be used to preserve food wet, cook it evenly, and make easy-up simpler.

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