- 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