Wednesday, September 19, 2012

Chipotle Turkey Meatloaf

This is a seriously fantastic meatloaf.  I loved it in every way.  The spicy chipotles mix perfectly with the sweet glaze and the turkey to make a really delicious and complete meal.  You buy the chipotles in a small can of "Chipotles in Adobo Sauce."  Chipotles are actually smoked, dried jalapenos.  They have a great depth of flavor and mild heat.  I remove the seeds to keep the heat mild, but if you like lots of heat, you can leave some seeds.  The benefit of making a whole meatloaf for two is obvious.  Meatloaf sandwiches the next day.  Unfortunately for me, Mark was home alone the next day and all the meatloaf sandwich fell into his hands.  Lucky for him, he is super cute so I didn't mind.  But if I were you, I'd keep a close eye on the leftovers so you don't miss out on any too!
Chipotle Turkey Meatloaf
1 lb. turkey meatloaf
1 red pepper
1 onion
1 tomato
2 garlic cloves
2 chipotle peppers in adobo
1 egg
2 Tbs. beer
1 Tbs. olive oil
1/4 cup panko breadcrumbs
1 tsp. salt
1/4 cup ketchup
1 chipotle pepper in adobo
2 Tbs. dark brown sugar
1/2 tsp. salt
Avocado and sour cream
1. Dice the red pepper, onion, tomato, garlic, and chipotle peppers.  I remove the seeds from the chipotles so that it isn't SUPER hot.
2.  Combine all of the meatloaf ingredients in a large bowl.
3. Line a baking dish with foil (for easier clean-up).  Form the meatloaf in your baking dish.  I form it to be about 2 inches thick because it is poultry and you need to cook it all the way through.  You want it to cook through without drying out.

4.  Mix together the glaze ingredients.  I did this in my magic bullet, but you can finely dice the chipotle and just use a spoon to mix the ingredients together.
5. Spoon the glaze over the meatloaf and bake in a preheated 350 degree oven.
6.  Bake for 1 hour.
7.  Slice up and enjoy with avocado and sour cream.
One Year Ago: Potato and Spinach Curry
Two Years Ago: Arroz Con Pollo

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