Recipe by Chef Boy of Dee's
I got this recipe from M.S. Milliken & S. Feniger, all rights reserved. (what and where I don't know) The main change for my taste (because we don't eat Pork), was to make it all ground beef, but you can certainly use as directed or mix veal or some other type of meat.
- 1 ounce dried chipotle chile, stemmed
- 2 ripe italian roma tomatoes, cored
- 3 garlic cloves, peeled
- 2 cups water
- 2 tablespoons olive oil
- 1 onion, diced
- 3 celery ribs, diced
- 1 teaspoon ground cumin
- 1⁄8 teaspoon ground nutmeg
- 1 1⁄4 lbs ground beef
- 1 1⁄4 lbs ground pork
- 1⁄2 cup fresh white breadcrumbs
- 1 1⁄2 teaspoons salt
- 3 large eggs, beaten to blend
Directions See How It's Made
- 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.
- Let Cool.
- Transfer to food processor.
- Puree until smooth and strain.
- Heat oil in heavy large skillet over medium-high heat.
- Add onion and celery and sauté until tender, about 10 minutes.
- Add cumin and nutmeg and stir 1 minute. Remove from heat and transfer to large bowl to cool.
- Preheat oven to 375 degrees F.
- 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 x 5inch loaf pan. Brush top with some of remaining chipotle sauce.
- Bake meatloaf until thermometer inserted into thickest part registers 160 degrees F, about 1 hour.
- Transfer to rack to cool slightly.
- Drain off any oil.
- Turn meatloaf out onto platter.
- Serve with remaining salsa.