Recipes : Tex-Mex Meatloaf with Chipotle Chile Glaze and Cheddar Mashed Potatoes : Food Network

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Tex-Mex Meatloaf with Chipotle Chile Glaze and Cheddar Mashed Potatoes
Recipe courtesy Emeril Lagasse, 2007

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