Chipotle Meatloaf

There are so many different meatloaves out there but this is by far one of my favorites (besides my Mom’s classic meatloaf).  Tons of flavor! My husband and son love it and I have made it numerous times.

I happen to like the mini individual size but you can certainly follow the original recipe for one large meatloaf.  I also have halved the ingredients, which you will see in parenthesis.

This recipe calls for heavy cream but you can substitute half and half.  I even forgot one time to add either and it was still good.   I also have since made the original quantity of ketchup/chipotle chile pepper sauce so that we can have extra to serve with the meatloaves, a definite must 🙂  Also, as you know, I am not a fan of cilantro so I substitute parsley.  And I did not add rosemary either, another herb I am not too fond of.  But please add if you wish.  Amounts are in the original recipe.

Another interesting option I read about while trying desperately to find Applewood Smoked Bacon.  When I made it the first couple of times, I used to be able to find Tommy Moloney’s Applewood Smoked Bacon in Shoprite.  Now I can’t find it anywhere.  When I wanted to make it again I looked up a substitute and lo and behold, I read that there is really not much difference flavor wise between Applewood Smoked and regularly smoked bacon.  So guess what?  I agree.  Just use really good bacon, which in my opinion is Oscar Meyer Naturally Hardwood Smoked.

Just a note about the eggs:  1/2 of 3 eggs is sorta crazy, so that’s why I put 2 eggs as half of 3 eggs.  I did measure and all that to see exactly what a half of an egg would be but realized the little bit of extra egg really doesn’t make that much difference.

Ok, let’s get on with the recipe!

Chipotle Meatloaf (http://www.bonappetit.com/recipe/chipotle-meatloaf#recipe-ingredients)

4 (2) ounces Oscar Meyer Naturally Hardwood Smoked Bacon or apple wood-smoked bacon (if you can find it) 1/4 inch diced

1 (1/2) cup diced onion

1 (1/2) cup heavy cream or half and half

1 (1/2) cup panko

3 (2) large eggs

1/2 (1/4) cup diced celery

3 (1-1/2 teaspoons) tablespoons flat leaf or curly parsley

1 (1-1/2 teaspoons) tablespoon kosher salt

1-1/2 (3/4) teaspoons minced fresh thyme

1-1/4 (1/2 plus 1/8) teaspoons ground ancho chiles

1-1/4 (1/2 plus 1/8) teaspoons smoked paprika

3/4 (1/4 plus 1/8) teaspoon ground black pepper

28 ounces (14) ounces ground beef (85%)

sauce:

1 cup ketchup

2 tablespoon (1 large mashed with a fork) chipotle chili pepper from canned chipotle chile peppers in adobo sauce

Preheat oven to 350 degrees.

Spray a rimmed cookie sheet with canola oil spray OR place a sheet of parchment paper on top of the rimmed cookie sheet.  My really favorite thing to do these days.  No mess at all.

Make the sauce by combining the ketchup and the mashed up chili in a small bowl.

Place the first 12 ingredients, bacon through black pepper in a very large bowl.  Stir together with a large serving fork until all incorporated.  Add ground beef and stir with the serving fork until thoroughly combined (I think mixing with your hands compresses the beef too much, I don’t like the texture after it cooks).

Divide beef mixture evenly into 4 mini meatloaves (~ 7 ounces) and place on prepared rimmed cookie sheet.  Put about 1 tablespoon of sauce over the top of the mini meatloaves carefully smoothing it on to the sides as best as possible.  Place in oven and bake for about 40 minutes.

Serve with extra sauce and be prepared to be happy.

make sauce:

first 12 ingredients:

add beef and stir with fork:

divide mixture evenly into 4 loaves:

cover with sauce:

serve:

yum!