Recipe Archives->Meatballs Loaf->Texmex Loaf 03

Tex-Mex Meatloaf 
Serves 6
                                                                                
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 spice mix (below)
1 teaspoons salt
1 teaspoons dried Mexican oregano, crumbled
1 pounds ground sirloin
1 pounds 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
                                                                                
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.
Preheat the oven to 350 degrees F.
                                                                                
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.

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 Cheesy Mashed Potatoes, passing the remaining glaze around the
table for guests who might like a bit more sauce.


Spice Mix

1 teaspoon crushed red pepper
1 tablespoon ground coriander
2 teaspoons cumin
1 tablespoon salt
1 teaspoon black pepper
1 tablespoon oregano
1 tablespoon garlic powder
2 tablespoons chili powder
1 teaspoon cayenne
2 tablespoons smoked paprika

Combine.


Cheesy Mashed Potatoes
Yield: 6 servings
                                                                                
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

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.

Printable version: texmex-loaf03.txt.