Today's recipe that I'm sharing is a twist on an American classic. It is a little tangy and a lotta spicy. Definitely a fun change.
Tex-Mex Meatloaf with Chipotle-Tomato Glaze
Yields: 6-8 Servings
For the glaze
- 1 c. crushed canned fire-roasted tomatoes
- 1/2 to 2 canned chipotle in adobo
- 2 TBSP lime juice
- 1/2 tsp. ground allspice
- 2 cloves garlic
- Salt, to taste
For the meatloaf
- 1/2 TBSP vegetable oil
- 1/4 medium yellow onion, finely chopped
- 2 cloves garlic, finely minced
- 1 1/2 lbs. lean ground beef
- 1/2 lb. chorizo, removed from casings
- 1/4 c. chopped cilantro
- 2 large eggs
- 1 c. finely ground tortilla chips, crackers, or combination of the two (I highly recommend using chips)
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- 1 tsp. Worcestershire sauce
- 1 tsp. black pepper
- 1 tsp. Kosher salt
- Preheat oven to 350 degrees F. Either line a large baking sheet with greased foil or grease a loaf pan.
- To make the glaze, combine all ingredients except salt in a blender or food processor and puree. Add salt to taste.
- To make the meat loaf, heat oil in a medium skillet over medium-low heat. Add the onion and cook, uncovered, 5 minutes, stirring occasionally. Add garlic and salt and cook 30 seconds more. Slide the onion mixture into a large bowl. Add the all remaining ingredients to the bowl and mix thoroughly by hand. Form the meat mixture into a loaf and move to the baking sheet. Alternately, gently press into a loaf pan. Spread half the glaze on top of the meatloaf. Place in the oven and bake 50 minutes.
- Remove from the oven and spread the remaining glaze on top. Place back in the oven10 minutes more. When done, remove meatloaf from the oven and let sit 15 minutes. Slice with a serrated knife and serve.