Tex-Mex Meatloaf with Chipotle Chile Glaze and Cheddar Mashed Potatoes

Total Time:
1 hr 50 min
Prep:
30 min
Cook:
1 hr 20 min

Yield:
6 servings
Level:
Intermediate

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
  • 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

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:

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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