The sauce for this meatloaf does double duty as a glaze and a flavoring agent for the meat. It’s purposely savory and tangy, erring on the side of a less-sweet meatloaf while driving flavor and spice into the meat. A combination of beef and pork mirrors a classic Italian meatball, but feel free to switch the meat ratios to your preference. You can also replace the beef and pork with turkey — preferably dark meat if possible. Light turkey meat is less flavorful.
The key to a light and moist meatloaf (besides the meat) is to not overwork the meat when combining the ingredients. Use your hands or a paddle attachment on an electric mixer on low speed. When forming the meatloaf, you can spread it in a loaf pan, but I prefer to use a large baking dish or baking sheet. This exposes the surface so the edges will crisp.
Chipotle Meatloaf
Serves 4 to 6
INGREDIENTS
Glaze:
1 cup ketchup
2 tablespoons dark brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 canned chipotle in adobo sauce, minced, plus 2 teaspoons adobo sauce
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Meatloaf:
1½ pounds ground beef chuck
8 ounces ground pork
3 garlic cloves, grated
2 large eggs, lightly whisked
1 cup finely diced cheddar cheese
3/4 cup panko breadcrumbs
1 small yellow onion, finely chopped
1½ teaspoons kosher salt
2 teaspoons Worcestershire sauce
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon chipotle chili powder
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
Chopped fresh cilantro leaves for garnish
DIRECTIONS
Heat the oven to 350 degrees.
Combine the sauce ingredients in a bowl and whisk to blend.
Combine the meatloaf ingredients and 2 tablespoons of the sauce in a large bowl. Using your hands, mix the ingredients to thoroughly combine without overworking the meat.
Shape the meat into a loaf about 9 inches long and 5 inches wide. Place the loaf in the center of a baking dish or on a rimmed baking sheet lined with foil or parchment.
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Transfer to the oven and cook the meatloaf for 45 minutes. Brush with some of the sauce, then continue to cook until the center of the meat registers 160 degrees with a meat thermometer, about 15 minutes more.
Remove the meatloaf from the oven. Tent with foil and let rest for 10 to 15 minutes. Transfer to a serving platter. Baste with additional sauce and garnish with cilantro. Slice and serve with any remaining sauce on the side.
Lynda Balslev is a San Francisco Bay Area cookbook author, food and travel writer and recipe developer.
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