Monday, November 28, 2011

Tex-Mex Meatloaf with Chipotle-Tomato Glaze

Hi friends.  Did you have a wonderful Thanksgiving filled with food, friends, and family?  I know I certainly evidenced by my lack of posting last week.  I had myself THREE Thanksgiving meals (yikes!) and surprisingly (and proudly) found myself still having an ab line and the scale was still within normal fluctuation the follow day.  I guess that Jazzercise session pre-Thanksgiving helped lessen the blow ;).  Plus, I was having far too much fun holding my adorable cousin's baby, Michaela, and watching her first crawl, too!  What did you do for Thanksgiving?  What did you eat and who did you spend it with?

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

  1. Preheat oven to 350 degrees F.  Either line a large baking sheet with greased foil or grease a loaf pan.
  2. To make the glaze, combine all ingredients except salt in a blender or food processor and puree.  Add salt to taste.
  3. 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.
  4. 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. 
Source: Lisa Fain, The Homesick Texan Cookbook as seen on Apple A Day

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