09/01/2026
I didnt smoke this but next time I'll have to throw it on the Traeger.
🌶️ SWEET & SPICY COWBOY-STYLE MEATLOAF
I had some leftover Cowboy Candy syrup so I found a recipe using peppers from the garden and left over cowboy candy to make meatloaf for dinner tonight.
The Meat & Base:
1.5 lbs ground beef
1 lb Italian sausage (sweet or hot)
1 sleeve Saltine crackers (finely crushed)
½ cup 2% milk
2 large eggs (beaten)
1 medium yellow onion (finely diced)
Anaheim peppers (seeded and finely diced)
Jalapeño peppers (seeded and finely diced)
Serrano peppers (seeded and finely diced)
4 cloves garlic (minced)
The Spices:
1½ tsp kosher salt
1 tsp black pepper
1 tsp ground cumin
1 tsp smoked paprika
1 tsp garlic powder
2 tbsp Worcestershire sauce
The Cowboy Candy Glaze:
* 1 cup ketchup
* 2 tbsp tomato paste
* 2 tbsp apple cider vinegar
* ⅓ cup leftover Cowboy Candy syrup
------------------------------
INSTRUCTIONS
1️⃣ Sauté the Aromatics: Heat a splash of oil in a skillet over medium heat. Toss in your diced onion, Anaheim, jalapeños, and serranos. Sauté for 5–6 minutes until soft. Stir in the minced garlic and cook for 1 more minute until fragrant. Remove from the heat and let it cool down a bit.
The Secret to Moisture: In a small bowl, mix your crushed Saltine crackers with the ½ cup of milk.
Let it sit for 2–3 minutes until it forms a soft paste (this panade keeps the meatloaf incredibly juicy!).
Mix the Meat:
In a large bowl, combine the ground beef and Italian sausage. Add the soaked cracker paste, beaten eggs, and the cooled pepper/onion mixture. Pour in the Worcestershire sauce and add all your spices (salt, pepper, cumin, smoked paprika, garlic powder). Mix gently with your hands just until everything is combined. (Don't overmix, or it gets dense!).
Shape & Bake:
Preheat your oven to 350°F (175°C). Line a baking sheet with foil or parchment paper. Shape the meat mixture into a uniform 9x5-inch loaf directly on the sheet. Pop it in the oven for 45 minutes.
Glaze & Finish:
While it bakes, whisk your ketchup, tomato paste, apple cider vinegar, and Cowboy Candy syrup together in a small bowl. After the 45-minute mark, brush a thick layer of this glaze all over the top and sides of the meatloaf.
Return to the oven for another 15–20 minutes, or until the internal temperature hits 160°F and that glaze is beautifully tacky and caramelized.
Rest & Serve:
Let it rest for 10 minutes before slicing so it holds together perfectly.
