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Ingredients Jump to Instructions ↓

  1. 1 oz 28g Dried chipotle chilies - stemmed

  2. 2 Ripe Italian Roma tomatoes - cored

  3. 3 Garlic cloves - peeled

  4. 2 cups 474ml Water Salt - to taste Freshly-ground black pepper - to taste

  5. 2 tablespoons 30ml Olive oil

  6. 1 Onion - diced

  7. 3 Celery stalks - diced

  8. 1 teaspoon 5ml Ground cumin

  9. 1/8 teaspoon 0.6ml Ground nutmeg

  10. 1 1/4 lbs 567g / 20oz Ground beef

  11. 1 1/4 lbs 567g / 20oz Ground pork

  12. 1/2 cup 73g / 2.6oz Fresh white bread crumbs

  13. 1 1/2 teaspoons 7 1/2ml Salt

  14. 3 teaspoons 15ml Eggs - beaten to blend (large)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. 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- by 5-inch loaf pan. Brush top with some of remaining chipotle sauce. Bake meatloaf until thermometer inserted into thickest part registers 160 degrees, about 1 hour. Transfer to rack. Cool slightly. Drain off any oil. Turn meatloaf out onto platter. Serve with remaining salsa. This recipe yields 8 servings.

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