Spicy Meatloaf With Chipotle Sauce

Recipe Ingredients

1 oz	28g	Dried chipotle chilies - stemmed
2		Ripe Italian Roma tomatoes - cored
3		Garlic cloves - peeled
2 cups	474ml	Water
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Olive oil
1		Onion - diced
3		Celery stalks - diced
1 teaspoon	5ml	Ground cumin
1/8 teaspoon	0.6ml	Ground nutmeg
1 1/4 lbs	567g / 20oz	Ground beef
1 1/4 lbs	567g / 20oz	Ground pork
1/2 cup	73g / 2.6oz	Fresh white bread crumbs
1 1/2 teaspoons	7.5ml	Salt
3 teaspoons	15ml	Eggs - beaten to blend (large)

Recipe Instructions

Combine chipotles, tomatoes, garlic and water in medium saucepan. Season with salt and pepper. Bring to boil. Reduce heat and simmer until reduced by 1/3, about 20 minutes. Cool. Transfer to processor. Puree until smooth. Strain.

Heat oil in heavy large skillet over medium-high heat. Add onion and celery and saute 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.

Add beef, pork, bread crumbs and salt to onion mixture. Add 1/2 cup chipotle sauce. Mix until well blended. Add eggs and mix well. Press mixture into 9- by 5-inch loaf pan. Brush top with some of remaining chipotle sauce.

Bake meatloaf until thermometer inserted into thickest part registers 160 degrees, about 1 hour.

Transfer to rack. Cool slightly. Drain off any oil. Turn meatloaf out onto platter. Serve with remaining salsa.

This recipe yields 8 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6333 broadcast 12-11 1996) - Downloaded from their Web-Site - http://www.foodtv.com

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