Chipotle Glazed Tex-Mex Meatloaf

Chipotle peppers, chorizo sausage, chili sauce in meatloaf. Yup, it’s that kinda good!

I’m so sorry I don’t have a picture or image yet, but … Wow! Did Wifey find a great, spicy alternative to the usual “Italian style” meatloaf we all know and love. This recipe is courtesy of everyone’s good friend Emeril. (Just try sitting in on his show, without a 2 year waiting list, IF you’re lucky).

We did make a few substitutions and changes, as we did not have all the ingredients on hand. But the “Star of the Show” was the glaze… a finishing sauce if you will. Sweet, candied, spicy and oh so good.

To make the glaze:

  • 1 c. chili sauce (Heinz rocks)
  • 2 T. pepper jelly ( we used the standard measure of “more”)
  • 2 chipotle peppers in adobo sauce, plus 1 T. adobo sauce (again, the “more” spoon was used here)

Whisk, blend, or process this messy goodness and spread 2/3 over the meatloaf before baking, reserving the remaining 1/3 for a “dipping sauce. Yea, right, tell you what, I’m dunking my meatloaf slices. Where’s that “more” spoon?

Even tho it was our first try with a “mexican” spiced meatloaf, it won our hearts over… especially with the glaze.

Back to the original recipe – we did not have the poblanos on hand, nor the Emeril’s Southwest Essence, but we made do with chili powder, cumin, and Melissa’s Fire Roasted Red and Green Chiles. As for Emeril’s Essence… his basic essence is on his site, and it really is a great spice combo. It’s easily made at home.

Try this kicked up meatloaf for yourself… it’s a great time of year for meatloaf, and hot and spicy is always a good thing.

Have you ever ventured beyond the traditional meatloaf and spagetti sauce?

If so, let me know how and what you made.

Beard on Food

Wow! Thanks to the great folks over at Serious Eats , I won a copy of “Beard on Food” by James Beard. Very interesting read, especially given the fact that this book is pre-internet! … and I might add, pre-me-being-a-foodie.

Originally published in 1974, it’s a collection of his weekly newspaper columns, and tho I think his style is very narrative and “homey”, and it’s odd how he spells out the recipes (most are in paragraph form); I’m inclined to try a few of the recipes, and I’m only in the 2nd chapter.

Thanks again to the folks at Serious Eats!

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