Grilled Meatloaf Sandwich

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors (yellow, orange, green, red, chocolate). Not only are they extremely hot, but they also have a unique, distinctively fruity flavor. It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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Grilled Meatloaf:
1 onion, minced
3 T. minced garlic
1 # ground chuck
8 oz. ground veal
8 oz. ground pork
2 eggs
6 T. chia seeds
1 c. shredded Parmesan
1/2 c. whole milk
3 c. bourbon barbecue sauce(recipe here)
3/4 c. peach, habanero bourbon barbecue sauce
6-8 slices bacon
kosher salt and pepper
pepper jack cheese
Grilled fresh peaches
crusty bread for sandwich

Peach habanero barbecue sauce:
3 c. bourbon barbecue sauce*
3 peaches, peeled and diced
4 habanero peppers, seeded and diced

In a medium pan saute onions over medium heat until translucent. After 4-5 minutes, add garlic and cook another 1-2 minutes. Set aside to cool.
In a large bowl combine ground chuck, ground veal and ground pork. Add eggs, chia seeds, Parmesan and milk. Combine well. Add onion/garlic mixture and 3/4 c. peach habanero barbecue sauce. Season with kosher salt and pepper. Form mixture into a loaf (9×5 or your choice) and place onto a oiled and foiled pan for the grill.

*Bourbon Barbecue Sauce:
1 tablespoon vegetable oil
2 bunches green onions, chopped
2 cups chopped white onions
8 large garlic cloves, chopped
2 cups (packed) golden brown sugar
1 cup ketchup
1 cup tomato paste (about 9 ounces)
1 cup whole grain Dijon mustard
1 cup water
1/2 cup Worcestershire sauce
1/2 cup apple cider vinegar
1/2 cup apple juice
1 large dried ancho chili, stemmed, seeded, cut into small pieces
1 tablespoon ground cumin
1 1/2 cups bourbon

Heat oil in heavy large pot over medium-low heat. Add green onions, white onions and garlic and sauté until tender, about 15 minutes. Mix in all remaining ingredients, adding bourbon last. Simmer sauce until thick and reduced to 7 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper. (Sauce can be prepared 2 weeks ahead. Cover and refrigerate.)