o 1 pound Ground Pork
o 1 pound Salt & Pepper Ground Sausage
o 8-10 oz. Bacon Ends; diced
o 2 oz. cheddar; shredded
o 1 cup breadcrumbs
o approx. ¼ cup Whole Milk (see notes)
o 1 tsp. Worcestershire sauce
o 1 Egg
o 1 Tbsp. Honey
o 3-4 large Jalapeños; seeds and piths removed, finely diced
o 1 Candy Onion; finely chopped
o 1 tsp. garlic powder
o ½ tsp. onion powder
o 2 tsp. dried parsley
o ½ tsp. dried dill
o ½ tsp. dried tarragon
o 1 tsp. finely ground black pepper
o ¼ tsp. fine salt
o 1 Tbsp. reserved bacon grease
o 1 ½ Tbsp. flour
o ¼ tsp. fine salt
o 1/8 tsp. ground white pepper
o 1/8 tsp. onion powder
o 1/8 tsp. garlic powder
o ¼ tsp. smoked paprika
o ½ tsp. Dijon mustard
o 2 oz. canned diced green chiles
o 1 cup Whole Milk
o 2.5 - 3 ounces cheddar; shredded
1. Preheat oven to 375-degrees. Line a large baking sheet with parchment paper.
2. Combine breadcrumbs with just enough milk to soften them (see notes).
3. In a large skillet, cook diced bacon ends over medium heat until browning and mostly rendered. Remove from pan and drain grease well into a dish with a metal mesh strainer. Reserve 1 tablespoon grease.
4. Add chopped jalapeño and onion to skillet (still lightly coated with grease), along with ¼ tsp. salt and cook for 5-6 minutes, stirring often until soft and translucent. Remove to a dish to partially cool.
5. In a large bowl, place ground pork, sausage and cooled bacon. Add 2 oz cheese, garlic and onion powders, parsley, dill, tarragon and pepper, followed by soaked breadcrumbs and pepper/onion mixtures.
6. Whisk together the egg and honey, add to meatloaf mixture and stir until incorporated without over-mixing.
7. Divide mixture in half and form two equal sized loaves. Place onto prepared pan, leaving ample room between, and bake for 35 minutes.
8. Meanwhile, blend together chiles, milk, white pepper, Dijon and remaining onion and garlic powders until smooth. Set aside for the last step.
9. Once baking is complete, broil for 3-4 minutes or until golden brown. Set aside to rest.
10. In a small saucepan over medium-low heat, combine bacon grease and flour. Cook for about 3-5 minutes, stirring often, or until roux has taken on a golden hue. Meanwhile, gently heat milk mixture to warmer than room-temp.
11. Once roux is golden and aromatic, add 1/3 of the milk mixture, stirring continuously for 1 minute. Slowly add in the remaining mix, whisking frequently until bubbling and beginning to thicken. Add shredded cheese in small batches and continue cooking until melted and smooth.
12. Slice meatloaf and serve with cheese sauce. Enjoy!
- Milk amount for the bread crumbs will vary depending on how dry they are to begin with. You want enough milk to evenly moisten them without making them soggy. As soon as you are able to form the crumbs into a ball (think snowball!), do not add any more.
- To blend the pepper and milk mixture for the sauce, my preferred method is to use an immersion blender with the accompanying container or in a wide-mouth pint jar to minimize dishes.
- This cooled meatloaf is perfect for freezing half for later! To freeze, either wrap tightly in plastic wrap before placing into a freezer bag or partially freeze on a small baking sheet then vacuum seal. Keep in freezer for up to 3 months and re-heat in oven at 350 degrees. Prepare cheese sauce upon serving.