- 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.