Mexican Meatloaf 2 tablespoons olive oil 1/2 cup finely chopped onion 1 medium carrot, finely chopped 1 rib finely chopped celery 1 garlic clove, minced 1 pound ground beef 6 ounces soft Mexican chorizo, removed from casing and crumbled 1 poblano chile, roasted, peeled, and diced 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper 1/2 teaspoon ground cumin 2 eggs, well beaten 1/4 cup ketchup 1/2 cup dried bread crumbs Salsa-Glaze: 2 medium tomatoes, cored 1/4 medium white onion 2 garlic cloves, unpeeled 1 to 3 serrano chiles 1/4 cup brown sugar 1 canned chipotle chile in adobo sauce, minced 1 tablespoon yellow mustard Kosher salt Directions Preheat the oven to 375 degrees F. In a heavy skillet, add the oil and heat over medium-high heat. Add the onion, carrot, celery, and garlic. Cook, stirring often until vegetables are soft, about 8 minutes. Set aside until cool enough to handle. In a large bowl combine the sauteed vegetables, ground beef, chorizo, and diced poblano chile. In a medium bowl, combine the salt, pepper, cayenne, cumin, and eggs. Add the ketchup and Mix well with a fork and pour it on top of the mixed meats. Sprinkle with bread crumbs and mix thoroughly Put the mixture into a 9 by 13-inch loaf-pan. Bake about 40 to 45 minutes. Remove from the oven and carefully pour off any accumulated pan juices. Meanwhile, heat a heavy skillet over high heat. Add the whole tomatoes, onion, garlic cloves, and serrano chiles. Cook, turning frequently, until lightly charred on all sides. Add all the charred ingredients to a blender. Pulse until chunky, then pour into a small skillet. Stir in the sugar, chipotle chile and mustard. Bring the mixture to a boil over medium heat. Cook until slightly thickened, about 4 to 5 minutes. Season with salt, to taste. Slice the meatloaf and arrange on a platter. Spoon the salsa-glaze over the meatloaf or set a side in a bowl , might be to spicy hot for some and serve , enjoy ;)
Posted on: Sat, 04 Oct 2014 20:54:39 +0000
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