Spicy meatloaf with chipotle sauce
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | ounce | Dried chipotle chilies, |
| Stemmed | ||
| 2 | Ripe Italian Roma tomatoes, | |
| Cored | ||
| 3 | Garlic cloves, peeled | |
| 2 | cups | Water |
| 2 | tablespoons | Olive oil |
| 1 | Onion, diced | |
| 3 | Celery stalks, diced | |
| 1 | teaspoon | Ground cumin |
| ⅛ | teaspoon | Ground nutmeg |
| 2¾ | pounds | Ground beef |
| 2¾ | pounds | Ground pork |
| ½ | cup | Fresh white bread crumbs |
| 5½ | teaspoon | Salt |
| 3 | larges | Eggs, beaten to blend |
Directions
Combine chipotles, tomatoes, garlic and water in medium saucepan.
Season with salt and pepper. Bring to boil. Reduce heat and simmer until reduced by ⅓, about 20 minutes. Cool. Transfer to processor. Puree until smooth. Strain.
Heat oil in heavy large skillet over mediumhigh heat. Add onion and celery and sautJ until tender, about 10 minutes. Add cumin and nutmeg and stir 1 minute. Remove from heat. Transfer to large bowl.
Cool.
Preheat oven to 375 degrees F. Add beef, pork, bread crumbs and salt to onion mixture. Add ½ cup chipotle sauce. Mix until well blended. Add eggs and mix well. Press mixture into 9 x 5inch loaf pan. Brush top with some of remaining chipotle sauce. Bake meatloaf until thermometer inserted into thickest part registers 160 degrees F, about 1 hour. Transfer to rack. Cool slightly. Drain off any oil.
Turn meatloaf out onto platter. Serve with remaining salsa.