Originally created as a tasty way to use up leftover vegetables and to stretch meat further during lean times, meatloaf has become the ultimate comfort food in America. The classic version blends ground beef, pork, and sometimes veal, often with sautéed onion and other mirepoix veggies, and a cracker or breadcrumb binder.
THIS meatloaf recipe, however, provides the comforts of culture in a bit of a different way – with spicy mustard and just a hint of “Chick-Fil-A” Dipping Sauce 😋 (Oh, and if you’re concerned, this one is also gluten-free).

Eat your heart out (even if it’s not “chikn'”)! Spicy Mustard Meatloaf.

Oh, and this goes REALLY well with a deep, rich Cabernet Sauvignon. Treat yourself!

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Spicy Mustard Meatloaf

2 Tbs. butter
1 small white onion, peeled and finely chopped
1 small red bell pepper, seeded and chopped
sea salt and pepper

1 lb. ground beef
1 lb. ground pork
2 cups gluten-free (or not) corn cereal, crunched into a medium-fine crumb
1 1/2 cups white cheddar cheese, grated
2 large eggs
1/4 cup Chick-Fil-A Dipping Sauce
2 Tbs. spicy stoneground mustard
sea salt and pepper
1 Tbs. whole grain mustard

roasted new potatoes + sea salt and pepper
Cabernet Sauvignon

Preheat the oven to 425 degrees.

Line a large loaf pan with parchment paper.

In a medium pot, melt the butter and sauté the onion and pepper with salt and pepper until the onion is soft and translucent. Set aside.

In a large bowl, mix together the meats, crumbled cereal, cheese, and eggs.

Add the sautéed veggies.

Next, stir in the Chick-Fil-A Sauce, as well as the spicy mustard, and additional PEPPER. Make this baby spicy!

Bake (alongside potatoes, if desired) for 45 minutes, or so, until bubbly and brown on top.

Remove from the oven and allow to cool before slicing.

Serve with dollops of whole grain mustard on top! (And, Cuttings Cabernet)