Tex-Mex Meatloaf with Chipotle Chile Glaze and Cheddar Mashed Potatoes (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 80 Minutes |
Ready In: 110 Minutes Servings: 6 |
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Ingredients:
2 tablespoons olive oil |
1 large onion, chopped |
1 large red bell pepper, stemmed, seeded and finely chopped |
1 poblano pepper, stemmed, seeded and finely chopped |
2 tablespoons minced garlic |
1 1/2 teaspoons emeril's southwest essence |
1 teaspoon salt |
1 teaspoon dried mexican oregano, crumbled |
1 pound ground sirloin |
1 pound fresh chorizo sausage, removed from casings and crumbled |
1 cup crushed tortilla chips |
2 eggs, beaten |
1/2 cup heavy cream |
1 cup chili sauce |
2 tablespoons pepper jelly |
2 chipotle peppers in adobo sauce, plus 1 tablespoon adobo sauce |
1 recipe cheddar mashed potatoes, for serving, recipe follows |
3 1/2 pounds large idaho potatoes, peeled and cubed |
8 tablespoons unsalted butter, melted |
1/4 cup sour cream |
1/4 cup heavy cream |
2 teaspoons salt |
1 teaspoon freshly ground white pepper |
8 ounces grated sharp cheddar |
Directions:
1. In a large skillet heat the olive oil and, when hot, saute the onion, bell pepper and poblano until very soft, 6 to 8 minutes. Add the garlic, Southwest Essence, salt, and oregano and cook for 2 minutes. Remove from the heat and allow to cool to room temperature.
2. Preheat the oven to 350 degrees F.
3. In a large mixing bowl, combine the cooled vegetable mixture, sirloin, chorizo, tortilla chips, eggs, and heavy cream and mix gently but thoroughly until well-combined. Transfer the meat mixture to a 6 by 9-inch loaf pan and pat the top to form a smooth loaf shape.
4. Place the chili sauce, pepper jelly, chipotle peppers and adobo sauce in the bowl of a food processor and process until smooth. Spoon about 2/3 of the glaze evenly over the top of the meatloaf and reserve the remaining sauce on the side. Transfer the meatloaf to the oven and bake until an instant-read thermometer inserted into the center registers 150 degrees F, about 1 hour. Remove from the oven and allow to rest for about 10 minutes before serving. When ready to serve, slice into 3/4-inch thick slices and serve with the Cheddar Mashed Potatoes, passing the remaining glaze around the table for guests who might like a bit more sauce.
5. Cheddar Mashed Potatoes:
6. Place the potatoes in a medium saucepan and add enough water to cover by 1-inch. Bring to a boil over high heat; reduce the heat to a simmer and cook until the potatoes are fork-tender, 12 to 15 minutes. Strain the potatoes in a colander and return to the saucepan over medium-high heat to evaporate any remaining water. Lower the heat and add the butter, sour cream, heavy cream, salt, and pepper. Using a potato masher, mash to the desired consistency. Add the cheese and stir until melted and creamy.
7. Yield: 6 servings
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