Smokey Chipotle Meatloaf Food

CHIPOTLE BBQ TURKEY MINI MEATLOAVES

Steps:

• Preheat the oven to 375 degrees F. Brush a muffin pan (with 6 jumbo or 12 medium cups) with EVOO.
• For the BBQ sauce: Combine the ketchup, chipotle puree, maple syrup, brown sugar, vinegar, Worcestershire sauce, garlic and pepper to taste in a small pot. Heat until the mixture starts to bubble, then reduce the heat to low and simmer until thickened, about 20 minutes, stirring occasionally.
• For the meatloaves: Pulse the stuffing cubes in a food processor until crumbs form. Transfer to a bowl and moisten with chicken stock.
• Combine the turkey, poultry seasoning, cumin and some salt and pepper in a large bowl. Add the moistened breadcrumbs, bell pepper, cilantro, scallions, eggs and cheese and mix gently to combine. Fill the muffin cups with the meatloaf mixture, mounding it a bit in the centers. Top with BBQ sauce. Place the pan on a baking sheet and bake for 40 minutes.
• For the mashed sweet potatoes: While the meatloaves are cooking, peel and cube the sweet potatoes. Place in a pot and cover with water. Bring to a boil and cook until tender, then drain. Mash with the chicken stock, thyme, orange juice and salt and pepper to taste.
• Serve the meatloaves with the mashed sweet potatoes.

SMOKEY CHIPOTLE MEATLOAF

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
• Beat the eggs in a large mixing bowl until smooth, then whisk in 1/3 cup barbeque sauce, garlic, chipotle chiles, adobo sauce, kosher salt, black pepper, celery salt, cumin, and Worcestershire sauce until evenly smooth. Mix in the onion, oatmeal, and ground beef with your hands until evenly blended. Pack the mixture into the prepared pan. Brush the top of the meatloaf with 2 more tablespoons of barbeque sauce.
• Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

MEATLOAF SANDWICH WITH CHIPOTLE KETCHUP

Steps:

• Preheat the oven to 350 degrees F.
• For the meatloaf: In a large mixing bowl, combine the ground beef, eggs, marinara, parsley, salt, pepper and breadcrumbs. Mix thoroughly and put on a baking dish. Shape the meat into a loaf and cover the baking dish. Bake in the preheated oven for 60 to 90 minutes. Uncover the last 15 minutes of bake time. Remove the meat from the oven and let it sit for 15 minutes before slicing. Slice and keep warm.
• For the chipotle ketchup: Puree the tomatoes until smooth in a blender. Cook the onions in a heavy pan, over medium heat until softened. Add the pureed tomatoes to the onions, then add all the remaining ingredients except the lime juice. Simmer uncovered, stirring frequently, until thick, about 1 hour.
• Remove from heat and let the mixture cool down a little before adding it to a blender. Add the lime juice and puree again.
• Put 1 piece of sliced meatloaf on half of the wheat bread slices, add a slice of pepper jack cheese and top with chipotle ketchup. Cover with remaining bread slices and serve.

CHIPOTLE MEATLOAF

Steps:

• Preheat oven to 350°F.
• To prepare meat loaf, chop chile. Combine chile, adobo, onion, and next 14 ingredients in large bowl, stirring to combine. Place turkey mixture in a 9x5 inch pan coated with cooking spray. Bake, uncovered, at 350°F for 30 minutes.
• To prepare topping, combine 1/4 c tomato sauce, 1 T ketchup, and 1/2 t hot sauce in a small bowl; brush mixture evenly over meat loaf. Cover and bake an additional 30 minutes or until thermometer reaches 160°F
• Let stand 10 minutes before slicing.

CHIPOTLE TURKEY MEATLOAF

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine chopped chile, onion, and next 14 ingredients - stirring to combine.
• Place turkey mixture in a 9x5-inch loaf pan coated with cooking spray.
• Bake, uncovered, at 350°F for 30 minutes.
• For topping, combine 1/4 cup tomato sauce, ketchup, and hot sauce or chipotle in a small bowl; brush mixture evenly over meatloaf.
• Cover and bake an additional 30 minutes or until thermometer registers 160°F.
• Let stand 10 minutes before slicing.