Ingredients

2 tablespoons olive oil
1 large onion, chopped
1 large red bell pepper, stemmed, seeded and finely chopped
1 poblano pepper, stemmed, seeded and finely chopped
2 tablespoons minced garlic
1 1/2 teaspoons Emeril's Southwest Essence
1 teaspoon salt
1 teaspoon dried Mexican oregano, crumbled
1 pound ground sirloin
1 pound fresh chorizo sausage, removed from casings and crumbled
1 cup crushed tortilla chips

2 eggs, beaten
1/2 cup heavy cream
1 cup chili sauce
2 tablespoons pepper jelly
2 chipotle peppers in adobo sauce, plus 1 tablespoon adobo sauce
1 recipe Cheddar Mashed Potatoes, for serving, recipe
follows

Directions

In a large skillet heat the olive oil and, when hot,
saute the onion, bell pepper and poblano until very soft, 6 to 8 minutes. Add the garlic,
Southwest Essence, salt, and oregano and cook for 2 minutes. Remove from the heat and
allow to cool to room temperature.

Preheat the oven to 350 degrees F.

In a large mixing bowl, combine the cooled vegetable mixture, sirloin, chorizo, tortilla
chips, eggs, and heavy cream and mix gently but thoroughly until well-combined. Transfer
the meat mixture to a 6 by 9-inch loaf pan and pat the top to form a smooth loaf shape.

Place the chili sauce, pepper jelly, chipotle peppers and adobo sauce in the bowl of a
food processor and process until smooth. Spoon about 2/3 of the glaze evenly over the top
of the meatloaf and reserve the remaining sauce on the side. Transfer the meatloaf to the
oven and bake until an instant-read thermometer inserted into the center registers 150
degrees F, about 1 hour. Remove from the oven and allow to rest for about 10 minutes
before serving. When ready to serve, slice into 3/4-inch thick slices and serve with the
Cheddar Mashed Potatoes, passing the remaining glaze around the table for guests who might
like a bit more sauce.

Ingredients

Cheddar Mashed Potatoes:
3 1/2 pounds large Idaho potatoes, peeled and cubed
8 tablespoons unsalted butter, melted
1/4 cup sour cream
1/4 cup heavy cream
2 teaspoons salt
1 teaspoon freshly ground white pepper
8 ounces grated sharp Cheddar

Directions

Place the potatoes in a medium
saucepan and add enough water to cover by 1-inch. Bring to a boil over high heat; reduce

the heat to a simmer and cook until the potatoes are fork-tender, 12 to 15 minutes. Strain
the potatoes in a colander and return to the saucepan over medium-high heat to evaporate
any remaining water. Lower the heat and add the butter, sour cream, heavy cream, salt,
and pepper. Using a potato masher, mash to the desired consistency. Add the cheese and
stir until melted and creamy.

Yield: 6 servings