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Ground Pork Meatloaf with Sorrel-BBQ Glaze

Nothing says comfort food like a delicious meatloaf. And this ground pork meatloaf with sorrel-BBQ Glaze is ready for a comfortable family meal with delicious flavors, great memories and lots of love!

Cooking time 1 hr 35 min
Preparation time Prep 30 hr
Total time Serves 6

Ingredients

  • 2 lbs ground pork
  • 1 small onion, chopped small
  • 4 garlic cloves, minced
  • ¼ green bell pepper, chopped small
  • ¼ red bell pepper, chopped small
  • ½ scotch bonnet pepper (seeds removed), chopped
  • 1 scallion, chopped
  • Leaves of a few fresh thyme sprigs
  • 1 tbsp cooking oil of choice
  • 1 tsp seasoned salt
  • 1 tsp all-purpose seasoning
  • ½ tsp black pepper
  • ½ tsp ground allspice
  • 1 tsp jerk seasoning (optional)
  • 1 egg
  • ¼ cup bread crumbs
  • 1 tsp Italian seasoning
  • Splash of milk
  • 2 tbsp ketchup
  • 2 tsp browning

    Ingredients for Sorrel-BBQ Glaze

  • 1 cup dry sorrel
  • 1.5 cup water
  • 2 tsp ginger paste
  • 1 tbsp fresh orange juice (from ½ orange)
  • ½ tsp ground allspice
  • ½ tsp ground cloves
  • 1 tbsp brown sugar
  • Cornstarch slurry (1 tsp cornstarch + 1 tsp water) – optional 
  • ¼ cup BBQ sauce
    *The sorrel glaze is optional. If you prefer a more traditional glaze, use ½ cup BBQ sauce and ½ cup ketchup

Ingredients

  • 2 lbs ground pork
  • 1 small onion, chopped small
  • 4 garlic cloves, minced
  • ¼ green bell pepper, chopped small
  • ¼ red bell pepper, chopped small
  • ½ scotch bonnet pepper (seeds removed), chopped
  • 1 scallion, chopped
  • Leaves of a few fresh thyme sprigs
  • 1 tbsp cooking oil of choice
  • 1 tsp seasoned salt
  • 1 tsp all-purpose seasoning
  • ½ tsp black pepper
  • ½ tsp ground allspice
  • 1 tsp jerk seasoning (optional)
  • 1 egg
  • ¼ cup bread crumbs
  • 1 tsp Italian seasoning
  • Splash of milk
  • 2 tbsp ketchup
  • 2 tsp browning

    Ingredients for Sorrel-BBQ Glaze

  • 1 cup dry sorrel
  • 1.5 cup water
  • 2 tsp ginger paste
  • 1 tbsp fresh orange juice (from ½ orange)
  • ½ tsp ground allspice
  • ½ tsp ground cloves
  • 1 tbsp brown sugar
  • Cornstarch slurry (1 tsp cornstarch + 1 tsp water) – optional 
  • ¼ cup BBQ sauce
    *The sorrel glaze is optional. If you prefer a more traditional glaze, use ½ cup BBQ sauce and ½ cup ketchup

Directions

  1. Preheat the oven to 350 degrees Fahrenheit. In a skillet, with 1 tbsp of cooking oil on medium heat, sauté the onion, garlic, bell peppers, scotch bonnet pepper, scallion, and thyme leaves for 3-5 minutes or until the onions become translucent and the garlic is fragrant.

  2. Add the sautéed veggies to 2 lbs of ground pork along with the seasoned salt, all-purpose seasoning, black pepper, ground allspice, and optional jerk seasoning. Mix well.

  3. Mix the Italian seasoning into the bread crumbs. Then add the seasoned bread crumbs, egg, milk, ketchup, and browning sauce into the seasoned ground pork. Mix well.

  4. Form the ground pork into the shape of a loaf and place it in a loaf pan. Cover with foil and bake in a 350-degree Fahrenheit oven for 30 minutes.

  5. After 30 minutes, remove the cover from the meatloaf, and bake for another 30 minutes until it reaches an internal temperature of 160 degrees Fahrenheit.

  6. While the meatloaf is baking, start on your sorrel-BBQ glaze. In a small skillet or saucepan, bring 1 cup of water to boil. Add 1 cup of sorrel. Allow the sorrel to simmer on low for 15 minutes.

  7. After 15 minutes, add ½ cup of hot water to the sorrel, as much of the water may have boiled out at this point. Once it comes up to a rolling simmer again, remove the sorrel from the liquid. Add the ginger paste, orange juice, ground allspice, ground cloves, and brown sugar. Simmer until the sauce reduces and thickens.

  8. To a small bowl, mix the BBQ sauce, ketchup, and sorrel mixture together. After the meatloaf has reached 160 degrees Fahrenheit and is fully cooked, use a cooking brush or the back of a spoon to glaze the meatloaf with the sorrel-BBQ sauce. Put it back in the oven for 5 minutes, then remove and allow to rest for 10 minutes before slicing and serving.