Spicy Meatloaf with Chipotle Sauce

8 servings
  • 1 ounce dried chipotle chilies, stemmed
  • 2 ripe Italian Roma tomatoes, cored
  • 3 garlic cloves, peeled
  • 2 cups water
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 celery stalks, diced
  • 1 teaspoon ground cumin
  • 1/8 teaspoon ground nutmeg
  • 11/4 pounds ground beef
  • 11/4 pounds ground pork
  • 1/2 cup fresh white bread crumbs
  • 11/2 teaspoons salt
  • 3 large eggs, beaten to blend
  • Combine chipotles, tomatoes, garlic and water in medium saucepan. Season with salt and pepper. Bring to boil. Reduce heat and simmer until reduced by 1/3, about 20 minutes. Cool. Transfer to processor. Puree until smooth. Strain.

  • Heat oil in heavy large skillet over mediumhigh heat. Add onion and celery and saute until tender, about 10 minutes. Add cumin and nutmeg and stir 1 minute. Remove from heat. Transfer to large bowl. Cool.

  • Preheat oven to 375 degrees F. Add beef, pork, bread crumbs and salt to onion mixture. Add 1/2 cup chipotle sauce. Mix until well blended. Add eggs and mix well. Press mixture into 9 x 5inch loaf pan. Brush top with some of remaining chipotle sauce. Bake meatloaf until thermometer inserted into thickest part registers 160 degrees F, about 1 hour. Transfer to rack. Cool slightly. Drain off any oil. Turn meatloaf out onto platter. Serve with remaining salsa.

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