- Level: Easy
- Yield: 8 servings
Ingredients
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
Directions
- 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 medium high 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 9x5-inch 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.
