Dan made this meatloaf for our club (original recipe can be found here):
“Bat out of Hell” Meatloaf
1 oz dried chipotle chilies, stemmed
2 ripe Italian Roma tomatoes, cored
3 garlic cloves, peeled
2 cups water
1 onion, diced
3 celery stalks, diced
1 tsp ground cumin
1 1/4 lb ground beef
1 1/4 lb ground pork
1/2 cup fresh white bread crumbs
1 1/2 tsp 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 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 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.
Dan said he followed the recipe to a tee, except for using dried bread crumbs instead of the fresh. He served it on an onion rye bread from Great Harvest Bread Company. The extra salsa was passed on the side. Here’s some pictures:
2 responses so far ↓
Tony // December 27, 2007 at 11:11 pm
This was a very good meatloaf. I really like spice and this meatloaf really brought the heat. The chipotles also added a really nice deep smoky flavor to the meatloaf. The salsa on the side was also a nice bonus; it was much more interesting than ketchup.
My only complaints are that there was a bit too much celery for my taste and the texture seemed just a bit too fine. These are really small complaints, however, as the loaf was delicious.
Roger Nelson // December 28, 2007 at 1:41 pm
That was one of the best loaf’s I’ve eaten! (if I had a dime…) great taste, nice spice kick, and the onion rye took this to the edge!
Very nice work…..for a Bears fan!