My cookbook club covered this book last month but before I took the book back to the library (delaying my inevitable purchase), I had to make this meatloaf. I'm so glad I did! I have one piece left and I'm already planning to make it again!
Lisa Fain's Tex-Mex Meatloaf with Chipotle-Tomato Glaze
From The Homesick Texan Cookbook
Serves 6
For the glaze
1 cup crushed canned tomatoes (fire-roasted if you can get them)
1 to 2 canned chipotles in adobo
2 tablespoons lime juice
1/2 teaspoon ground allspice
2 cloves garlic
Salt
For the meatloaf:
1/2 tablespoon vegetable oil
1/4 small yellow onion, finely chopped
2 cloves garlic, finely minced
1 1/2 pounds lean ground beef
1/2 pound fresh chorizo, removed from casings (I used a 10 oz tube of chorizo)
1/4 cup chopped cilantro
2 large eggs
1 cup finely ground tortilla chips or crackers (I used Saltines)
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon Worcestershire sauce
1 teaspoon black pepper
Salt to taste
1. Preheat oven to 350 degrees F. Line a large baking sheet with greased foil.
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 for 5 minutes, stirring occasionally. Add garlic and salt and cook 30 seconds more.
4. Scrape the onion mixture into a large bowl. Add the remaining ingredients to the bowl and mix thoroughly by hand.
5. Form the meat mixture into a loaf and place on the baking sheet. Spread half the tomato-chipotle glaze on top of the meatloaf. Place in the oven and bake 50 minutes.
6. Remove from the oven and spread the remaining glaze on top. Put back in the oven for 10 additional minutes. Remove meatloaf from the oven and let sit 15 minutes. Slice with a serrated knife and serve.
Lisa Fain's Tex-Mex Meatloaf with Chipotle-Tomato Glaze
From The Homesick Texan Cookbook
Serves 6
For the glaze
1 cup crushed canned tomatoes (fire-roasted if you can get them)
1 to 2 canned chipotles in adobo
2 tablespoons lime juice
1/2 teaspoon ground allspice
2 cloves garlic
Salt
For the meatloaf:
1/2 tablespoon vegetable oil
1/4 small yellow onion, finely chopped
2 cloves garlic, finely minced
1 1/2 pounds lean ground beef
1/2 pound fresh chorizo, removed from casings (I used a 10 oz tube of chorizo)
1/4 cup chopped cilantro
2 large eggs
1 cup finely ground tortilla chips or crackers (I used Saltines)
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon Worcestershire sauce
1 teaspoon black pepper
Salt to taste
1. Preheat oven to 350 degrees F. Line a large baking sheet with greased foil.
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 for 5 minutes, stirring occasionally. Add garlic and salt and cook 30 seconds more.
4. Scrape the onion mixture into a large bowl. Add the remaining ingredients to the bowl and mix thoroughly by hand.
5. Form the meat mixture into a loaf and place on the baking sheet. Spread half the tomato-chipotle glaze on top of the meatloaf. Place in the oven and bake 50 minutes.
6. Remove from the oven and spread the remaining glaze on top. Put back in the oven for 10 additional minutes. Remove meatloaf from the oven and let sit 15 minutes. Slice with a serrated knife and serve.