This was very good on the day I made it, and irresistible cold the next day. The original recipe is Jo Ethel Tracy’s Zesty Meat Loaf; she was the Recording Secretary of the Keramic Art Club of Oklahoma City in 1961-62.
The original does not call for jalapeño, but did call specifically for green pepper. I don’t particularly like green bell pepper, but I do like red bell pepper, so I often substitute; and because red bell is sweeter than green bell, I also often add a bit of jalapeño to make up for the added sweetness. I also slightly upped the amount of horseradish, because 2-½ teaspoon is silly when you can just do one tablespoon. But if you’re not a horseradish fan, you could drop it back by a half teaspoon and have the original amount.
Of course, if you’re not a horseradish fan, you probably don’t want to make Horseradish Meatloaf.
There is no pleasure in a repast that is not shared. — Carl Randall (Life, Loves, and Meat Loaf)