Share and Enjoy
I admit it. I love meatloaf! I don’t understand how you couldn’t like it; well actually if it was just an under seasoned slab of meat with ketchup on top I could understand, but not when it’s packed with flavor and got a kick to it. Such is my fate; trying to change the non-believers one amazing mouthful at a time.
“Dad, do we have to have meatloaf? Why can’t you just make meatballs instead?” my son asked. “It is a meatball. It’s just not round and it’s 1 big one” I replied. “Besides, it has bacon in it.” “Yeah, right. You’re really funny dad. That’s not a meatball; but if it’s got bacon in it-I’ll try it.” “Thank you son. My life is now complete.” “Very funny, dad.”
I started by melting 3 tablespoons butter in a wide fry pan over medium heat. I minced 1 onion, 6 garlic cloves, 1 red bell pepper, 1 carrot and 4 green onions (white and pale green parts only) and added them all to the pan cooking them for about 10 minutes until softened. I transferred the cooked vegetables to a platter and placed it in the refridgerator to cool completely.
I added 6 slices of roughly chopped bacon to my food processor along with 3 canned chipotles and 1 tablespoon adobo sauce from the canned chiles, then whirled it. I must admit, this looked pretty gross. I think it actually made me gag a little. I probably shouldn’t say that in a food blog-oh well.
In another bowl I beat 2 eggs then whisked in 1/3 cup half n half, 2 teaspoons ground cumin, 1/2 teaspoon cayenne pepper, 1/4 teaspoon ground cinnamon, 1/4 teaspoon fresh nutmeg, 1/2 teaspoon New Mexico chile powder, 1 teaspoon ground Mexican oregano and finally 1/2 cup ketchup.
In a large bowl I combined 2 pounds ground chuck, 1 pound ground pork, the whirled bacon/chipotle, the cooled vegetables and the half n half/ketchup mix along with 3/4 cup panko crumbs, 1 small handful cilantro chopped and 5 good pinches of kosher salt. I mixed it well and then mounded it into a 9×13 pan about 3 inches thick. I baked it in a 350 degree oven for 1 hour, removing the liquid and fat from the pan with a baster a few times as it accumulated.
In my food processor I whirled together 1/2 cup ketchup, 2 tablespoons dijon mustard, 1 tablespoon yellow mustard, 4 tablespoons brown sugar, 2 canned chipotles, 2 teaspoons adobo sauce from the can, and 1 teaspoon worcestershire sauce until smooth.
About 10 minutes before it was done, I slather it with some of the glaze then let it cook another 10 minutes saving the remaining glaze to serve with the meal.
- 3 tablespoons butter
- 1 onion minced
- 6 garlic cloves minced
- 1 red bell pepper minced
- 1 carrot minced
- 4 green onions minced (white and pale green parts only)
- 6 slices bacon roughly chopped
- 3 chipotle chiles from a can
- 1 tablespoon adobo sauce from the same can
- 2 eggs
- ⅓ cup half n half
- 2 teaspoons ground cumin
- ½ teaspoon cayenne pepper
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (preferably fresh ground)
- ½ teaspoon New Mexico chile powder (or any pure mild one)
- ½ teaspoon Mexican oregano ground between your fingers
- ½ cup ketchup
- 2 pounds ground chuck
- 1 pound ground pork
- ¾ cup panko crumbs
- 1 small handful cilantro finely chopped
- 5 good pinches kosher salt
- ½ cup ketchup
- 2 tablespoons dijon mustard
- 1 tablespoon yellow mustard
- 4 tablespoons brown sugar
- 2 chipotle chiles from a can
- 2 teaspoons adobo sauce from the can
- 1 teaspoon worcestershire sauce
- Melt the butter in a wide fry pan over medium heat. Add the all the vegetables and cook for about 10 minutes until softened then transfer to a plate and place in the refridgerator to cool.
- In a food processor add the bacon, 3 chipotles and 1 tablespoon adobo and whirl until processed. In a bowl beat the eggs, then whisk in the half n half, cumin, cayenne, cinnamon, nutmeg, chile powder, oregano and ketchup until combined.
- In a large bowl combine the beef, pork, bacon mixture, cooled vegetables, half n half/ketchup mixture along with the panko crumbs, cilantro and salt. Once mixed thoroughly, mound it into a 9x13 pan and shape it into about a 3 inch thick rectangle. Bake at 350 degrees for 1 hour. Remove the fat and liquid from the pan a few times during cooking.
- Add all the glaze ingredients to a food processor and pulse until well combined. About 10 minutes before the meatloaf is done, slather it with the glaze and finish cooking. Serve the remaining glaze with the meal.