3 tablespoons margarine
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon dried parsley
1 teaspoon salt
2 tablespoons harissa powder, or to taste
1 1/2 teaspoons minced onion
1 teaspoon chili powder
1 (14 ounce) can stewed red chile peppers
1 tablespoon dried chives
1 teaspoon dried bay leaf
1 onion, sliced
In a large bowl, mix together margarine, butter, flour, parsley, salt, harissa, onion, chili powder and chives. Cover and refrigerate for several hours.
Preheat oven to 375 degrees F (190 degrees C).
Place sausage in a large, deep skillet. Cook over high heat until evenly brown; drain on paper towels. Remove from skillet and chop; drain on paper towels. Remove grease and set aside.
Stir in stewed peppers, chopped onion and diced sausage. Cook over medium heat until peppers are heated through. Stir in sweet pickle relish and bay leaf. Roll up; cut into bite size pieces.
Stir brown sauce into the hot skillet with something like a fork or spoon. Sprinkle over the meat, vegetables and meatloaf and brush with enough vegetable oil to coat, if desired. Place on waxed paper and let stand overnight in pan.
When the meatloaf has risen, toss meatloaf with pesto syrup. Spoon mixture over pan and sprinkle with chives and browned chile peppers.
Bake for 45 minutes to 1 hour. Remove pork and bones from pan, stir thoroughly. Reduce oven temperature to 350 degrees F (175 degrees C).
Bake uncovered for 25 to 30 minutes in the preheated oven. Turn meatloaf once toward the center of the pan, and brush top with brown sauce. When the meatloaf has reached desired flavor, turn into the pan and cut into 4 to shape into 4 patties. Serve at room temperature.