Chipotle Barbeque Meatloaf Recipe
Yields 2 loafs (each serve 3-4 people) make one now and freeze one for latter, or 1 large loaf (serves 6-8 people)
- 1 lb of grass-fed beef (in Minn Seward's Co-Op has frozen ground beef for $5/lb)
- 1 lb of pasture raised pork (I get mine from our Midtown farmer's market, I stock up for the winter)
- 2 tsp canola oil
- 1 medium onion
- 2 medium garlic cloves minced or put through a garlic press (about 2 tsp)
- 2 large organic eggs
- 1/2 cup of milk or plain yogurt
- 1 tablespoon of mustard
- 2 tsp Worcestershire sauce
- 1/2 tsp salt
- 1 tsp of ground black pepper
- 1/2 tsp dried thyme
- 1 tsp of hot sauce
- 2/3 cup of crushed whole wheat saltines about 16 crackers (they have some at Cub Foods) or quick oatmeal
- 1/3 cup of minced fresh parsley leaves
For the Glaze
- 1 cup of BBQ sauce (if you purchase some be careful of high fructose corn syrup, most brands have it)
- 1/4 cup of chipotle sauce (I use Herdez salsa chipolte, or you could buy the little cans of chipolte chillis in sauce)
- For the Chipotle BBQ Glaze: in a small bowl mix the barbecue sauce with the chipotle sauce and set aside
- For the Meatloaf: line a 13X9 inch baking pan with foil; set aside. Heat the oven to 350 degrees. Heat the oil in a medium skillet. Add the onion and garlic saute until softened, about 5 min. Set aside to cool while preparing the ingredients.
- Mix the eggs with the milk, mustard, Worcestshire sauce, salt, pepper, thyme, and hot sauce. Add the egg mixture to the meat in a large bowl along with the crackers or oatmeal, parsley, and cooked onion and garlic. Mix until evenly blended.
- If making 1 large loaf: put meat mixture onto pan and mold into a loaf shape, and put the glaze on the loaf , reserve the remaining sauce for serving.
- If making 2 small loafs: divide meat mixture in half and put that into the pan and shape into a loaf shape, and put the glaze on the loaf. Reserve the remaining sauce for serving. Then with the other half remaining mold into a loaf shape and place into a freezable container (I use Pryex's square shape containers made with glass and BPA free plastic lid) and place in the freezer. When you want to use the frozen meatloaf later put into the refridgerater to defrost the night before.
- Bake the loaf until the middle registers 160 degrees, about 1 hr. Cool for 15-20 min before serving. Simmer the remaining sauce over medium heat until warm. Slice the meatloaf and serve with the glaze.
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