| Level: | Easy |
| Yield: | 8 servings |
| Level: | Easy |
| Yield: | 8 servings |
Ingredients
- 1 ounce dried chipotle chilies, stemmed
- 2 ripe Italian Roma tomatoes, cored
- 3 garlic cloves, peeled
- 2 cups water
- 2 tablespoons olive oil
- 1 onion, diced
- 3 celery stalks, diced
- 1 teaspoon ground cumin
- 1/8 teaspoon ground nutmeg
- 11/4 pounds ground beef
- 11/4 pounds ground pork
- 1/2 cup fresh white bread crumbs
- 11/2 teaspoons salt
- 3 large eggs, beaten to blend
Instructions
- 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. Cool. Transfer to processor. Puree until smooth. Strain.
- Heat oil in heavy large skillet over medium high heat. Add onion and celery and saute until tender, about 10 minutes. Add cumin and nutmeg and stir 1 minute. Remove from heat. Transfer to large bowl. 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 9×5-inch 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. Cool slightly. Drain off any oil. Turn meatloaf out onto platter. Serve with remaining salsa.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 904 |
| Total Fat | 70 g |
| Saturated Fat | 25 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 57 g |
| Cholesterol | 293 mg |
| Sodium | 1049 mg |
| Serving Size | 1 of 8 servings |
| Calories | 904 |
| Total Fat | 70 g |
| Saturated Fat | 25 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 57 g |
| Cholesterol | 293 mg |
| Sodium | 1049 mg |
Reviews
This is a classic recipe in our family arsenal. Making it tonight. Make up extra ‘sauce’ and freeze…cook once, eat twice.