CHIPOTLE MEAT LOAF

By Silvermama

This is a very spicy version of meat load; not Habenaro hot, but definitely jalapeno hot. You can use any leftovers as a taco filling or nachos. The photo here depicts one half of the loaf. I usually freeze one half prior to baking.

Ingredients

• FOR LOAF:
• 2 Tbs olive oil
• 1 medium yellow onion, chopped (about 1.5 cups)
• 1 small red bell pepper, chopped (3/4 cup)
• 3/4 cup diced portabella mushrooms
• 2 Tbs chopped fresh garlic
• 1/2 cup Port or dry red wine
• 4 oz. Italian bred cut into about 2 inch pieces
• (about 2.5 cups)
• 1 cup whole milk
• 3/4 lb Italian sausage
• 1 1/4 lb ground sirloin
• 2 large eggs
• 1/2 cup grated smoked Gouda
• 1.5 Tbs finely chopped jalapeno pepper, seeds removed
• 2 Tbs fresh chopped sage
• 2 Tbs fresh thyme leaves
• 2 tsp chopped or ground fennel seeds
• 1/2 tsp ground allspice
• 1 Tbs Worchestershire Sauce
• Kosher Salt
• Ground black pepper
• FOR TOPPING:
• 1 Tbs ketchup
• 1.5 Tbs chopped chipotle in adobo sauce
• 1 Tbs tomato paste
• 2 Tbs maple syrup

Details

Servings 8
Preparation time 30mins
Cooking time 90mins

Preparation

Step 1

Mix all ingredients for topping and set side.

Heat olive oil in large skillet over med-hi heat. Cook onion, bell pepper, mushroom and garlic; stir frequently until brown, 6-8 min. Add wine and simmer, stirring frequently, 4-5 minutes. Mixture should be almost dry. Transfer mixture to a large mixing bowl.
In glass pie dish, add the milk and soak the bread until soggy, 5 min. Squeeze bread by handfuls and lay on cutting board. The bread should be moist, but not runny. Chop the bread and add to the mixing bowl.

Heat oven to 375.

Add the beef, sausage and eggs to the mixture; do not mix yet. Scatter Gouda, jalapeno, sage, thyme, fennel and allspice over the meat; sprinkle with the Worcestershire, 2 tsp salt and 1/2 tsp pepper. Gently mix ingredients with hands until combined without compacting the mixture.
Line a 9 X 13 baking pan with parchment paper or use a baking mat. Transfer the meatloaf mixture to the pan and form into a rectangular block. Spread the chipotle ketchup over the top and sides of the loaf. Bake about 45-55 minutes. Should register 160 degrees with instant-read therm. Let meatloaf rest approx 20 minutes before slicing and serving.