Sriracha Ketchup Brown Sugar Glazed Sausage Meatloaf Minis

Submitted by Ava Romero to the 2019 Taste of America Challenge


For glaze:

1/2 cup Red Gold Sriracha red chili ketchup

2 tbl brown sugar

For meatloaf minis:

1 lb Wampler’s All Natural Omega-3 Sausage

1 lb ground beef

1 tbl challenge butter

1 tsp Bolner’s Fiesta seasoning (I used fajita seasoning)

1/2 red bell pepper seeded and diced

1/2 sweet onion chopped

1 jalapeño, seeded and diced finely

2 tbl Red Gold Sriracha sweet chili ketchup

1 egg

1 tsp sweet pickle relish


In a large skillet over medium heat melt butter. Once melted add onions red pepper and jalapeño along with Bolner's fajita seasoning and cook until starts to soften and gets translucent 6-8 minutes. Allow to cool completely. In a bowl combine both meats and mix with egg, ketchup, relish and cooled sautéed veggies and blend until combined. Do not over mix. Form into a 4 mini meatloaves place on a sheet pan. I use 2 meatloaves per pan totals two sheet pans. For the ketchup brown sugar glaze, mix them together in a bowl and baste with a pastry brush on top and bake at 350 for 1 hour. Let set 10 minutes before slicing and digging in.