Not all of us get to live on a tropical island(s) all year around. Here in the USA most of us are in the season of winter with cold days and even colder nights. We're actually having a freakishly warm winter so far, but we have had more cold days than I would like. We also still have 2 more months of winter to go so who knows how cold it will get in February. I have never been to Hawaii, but this Aloha Meatloaf transported me there after one bite. I love playing with the flavors of meatloaf and this time I think I'm playing for keeps. I absolutely loved this meatloaf. I made this as an experiment and I had no idea if I was heading for failure or success. Well at first bite, I closed my eyes and said "Oh my goodness this is good." If you have ever had pineapple on your pizza (which I never have) you will already love this dish. I am a person that doesn't like to usually mix fruit with my savory food, but I am really trying to overcome that food "issue". I've started small with fruit chutneys and now I'm putting a whole can of crushed pineapple into this meatloaf. I really took a chance and I surprised myself how good it came out. Score one for the pineapple! So if you're one of those folks that are not a fan of winter like I am, this is a perfect meatloaf to bring some Hawaiian sunshine and tropical breezes to blow away those winter blues.
1lb lean ground pork
1lb lean ground chicken
1 (20oz) can of crushed pineapple drained well, reserve juice
seasoning salt to taste
3-4 slices of bread soaked in some milk to soften and crumbled
2-3 Tbs of ketchup
1/4 cup of diced onion
2 green chilies diced small
black pepper to taste
I clove of grated garlic
1 Tbs of honey or brown sugar
red chili flakes (to taste)
Reserved pineapple juice from can
2 Tbs of brown sugar
1 Tbs of rice wine vinegar
1/4 cup of ketchup
salt and pepper to taste
1/4 cup of sweet chili sauce (like mae ploy egg roll sauce)
2tsp of cornstarch
Drain your pineapple over a bowl. Squeeze out all the liquid from crushed pineapple. Reserve the pineapple juice for the sauce. Then mix all meatloaf ingredients together and form a meatloaf. You can free form it here like I did or put it into a loaf pan. I don't like to use a loaf pan because the meat tends to sit int the juices while cooking. Plus when you free form a loaf you get more surface area to glaze. If you free form a loaf on a baking sheet, first put down a sheet of tin foil so you have easy clean up.
Mix all your sauce ingredients together. Then put into a small pan and simmer until thick and forms a glaze.
When the meatloaf is done, allow to sit for 10 minutes before slicing. Enjoy with your favorite meatloaf sides like mash potatoes and steamed vegetables.
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