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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 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. 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 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
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