Not Your Mamma's Meatloaf
Today we are putting a Chipotle pepper spin on our classic meatloaf! This ain't momma's meatloaf!
When the pandemic started in 2020, there was A LOT of cooking dinners at home. Then came the malais of having to come up with new, fresh meal plans night after night after night. It was A LOT. So, we opted, all too often for Delivery Dudes, or Uber Eats.
I decided its time to get back to the kitchen and get back there with easy, staple meals that can be turned up a notch to make them new and different. One of my go to dishes on a week night is meatloaf. Its easy and it can be swtiched up with just a few ingredient changes.
2 lbs of ground meat. I like to half and half with ground chicken and ground beef.
1 cup crushed toasted Casava bread
3/4 cup red onion - rough chop
1/4 cup Poblano Pepper - chopped
1 egg, lightly beaten
2 Tsp Worchestershire sauce
2 chipotle peppers in adobo sauce - finely chopped
Salt and pepper
1 Chipotle pepper in adobo sauce - finely chopped
1 T bacon grease (optional)
1/4 C Ketchup
Preheat the oven to 375 degrees. Combine your meats, cassava, onion, poblano, egg, worchestershire, chipotle and adobo, salt and petter. Be careful to not over mix the meat. Transfer the mixture to a loaf pan or baking sheet.
Mix together the glaze - chipotle in adobo, bacon grease and ketchup. Drizzle the glaze on to the top of your meatloaf.
When your oven hits 375, slide that meatloaf in and bake for roughly an hour or until your thermometer reaches 106 degrees. Once the loaf is done, let it rest for a bit. Maybe 5 or 10 minutes.
I love making this dish for just my husband and me. Its a hearty dinner and there are always, always plenty of left-overs. Who doesn't love left over meatloaf? Its just the best!