RECIPE: From the "Homesick Texan" cookbook: REC: Tex-Mex Meatloaf with Chipotle Glaze

[dawn_mo]

This was delicious. The texture is so light.

I highly recommend this cookbook. Everything I have ever made from it has been delicious, as well as from her blog.

I made a chipotle ketchup glaze for mine and used some stale tortilla chips instead of the crackers.

* Exported from MasterCook *

Tex-Mex Meat Loaf with Chipotle-Tomato Glaze

Recipe By : Lisa Fain's "The Homesick Texan Cookbook

Serving Size : 12 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

For the glaze:1 cup crushed tomaoes, preferably fire-roasted

1 chipotle chile canned in adobo

2 tablespoons lime juice

1/2 teaspoon allspice

2 cloves garlic

salt to taste

For the meat loaf:

1/2 tablespoon vegetable oil

1/4 medium yellow onion -- finely diced

2 cloves garlic -- finely minced

1 1/2 pounds lean ground beef

1/2 pound Mexcian chorizo -- removed from casing

1/4 cup chopped cilantro

2 large eggs

1 cup finely ground crackers or tortilla chips, or a combination of both

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon Worcestershire sauce

1 teaspoon black pepper

1 teaspoon salt

Preheat the oven to 350 degrees and line a large baking sheet with foil

To make the chipotle tomato glaze, in a blender puree until smooth the crushed tomatoes, chipotle chile, lime juice, allspice and garlic. Add salt to taste.

To make the meat loaf, heat the oil in a skillet on medium-low heat and add the onion. Cook uncovered for five minutes stirring occasionally. Add the garlic and cook for thiry more seconds.

Slide the cooked onions and garlic into a large bowl. Add to the bowl the ground beef, chorizo, cilantro, eggs, ground crackers or torilla chipes, oregano, cumin, black pepper and salt. With your hands, gently mix all ingredients until well combined.

Take the meat and form it into a loaf. Place it on the sheet and take half of the chipotle-tomato glaze and spread on top of the meat loaf. Place meat loaf in the oven and bake for 50 minutes. remove from the oven and spreadthe remaining chipotle-tomato glaze on top of the meat loaf and place back in the oven for 10 more minutes. Let the cooked meat loafsit for 15 minutes and then slice with a serrated knife and serve.

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[traca]

Dawn, a tip I learned from Roberto Santibanez...puree the whole can of chipotle.

I put 1 tablespoon portions in a bag & freeze. Nice to have on hand & terrific solution for the question, "What do I do with the rest of the can?"

I do the same thing with tomato paste.

 

[dawn_mo]

That is a good tip. Thanks! In this case, it went into my

Chipotle Black Bean Sweet Potato Hummus. smileys/smile.gif Say that fives time really fast.

 

[steve2-in-la]

I usually just freeze the leftovers and scrape 'em out but

pureeing the whole can is a good idea. Then, to keep your chipotle puree from permanently staining your ice cube trays, spray the trays with PAM or line them with plastic wrap, THEN spoon in the puree.

 

[angak1]

those little snack size baggies might work well too, instead of ice cube trays.

 

[cynupstateny]

I bought tiny plastic containers at the dollar store 10/$1.00 and use those.

 

[Glennis]

Interesting...I usually lay each pepper on a sheet of plastic wrap...

Pop them in the freezer until solid, and freeze them that way. I might like them pureed better... I love all the ideas here!