HotSauceDaily

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Chipotle Glazed Tex Mex Meatloaf with Cheddar Chives Mashed Potatoes

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Another use for canned Chipotle peppers in adobo is this spicy meatloaf recipe.

Marilyn whipped up this easy meatloaf recipe for us today. Using chipotle peppers, adobo sauce, green chiles, and hot pepper jelly, this meatloaf is our new favorite recipe.

Here’s a pic of the finished meatloaves:

She combined aspects of both Emeril Lagasse’s Tex-Mex Meatloaf, and Rachel Ray’s Texas Hold-Em Mini Chipotle Burgers. We’ve made both recipes separately, and can tell you they are both delicious!

If you make anything from this recipe, do the sauce to drizzle on the meatloaf. It rocks!

She used canned chipotle peppers in adobo sauce, canned chopped green chiles, and Heine Hurtin’ Hot Sauce for the pepper jelly, but you could use any Jalapeno or other pepper jelly (Four Monks is good).

Because either one of these great dishes are made indoors, they give you the spicy, smoky, burger-esque flavors you crave from your grill when it’s just too cold outside to do it.

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Chipotle Peppers in Adobo Sauce

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Chipotles in adobo

Smoky, hot chipotle peppers in a seasoned adobo tomato sauce. Candy in a can!

Chipotle (pronounced “chee-POHT-lay”) peppers are ripe, red jalapenos that have been dried and smoked. In their dried form, they look brown and leathery. In the sweet, adobo sauce, they are soft and red.

The adobo sauce, which can be purchased canned by itself, is a lightly spiced, thin tomato sauce. See ingredients below.

These babies are hot, smoky and sweet. You have to chop them to use in recipes, because the whole pepper is too big and hot to add whole.

Chop some up and throw in your burgers before cooking, add to barbecue sauces, baked beans… or whenever you want that fresh, hot and smoky chipotle flavor in your recipe!

They are the base for my Mega’s Smoky Chipotle Salsa as well as the main ingredient in Rachel Ray’s “Texas Hold-ums Mini Chipotle Burgers with Warm Fire-roasted Garlic Ketchup” – yea, it’s a mouthfull! But they are incredibly good!

La Morena Chipotles in Adobo

I prefer the La Morena brand, or La Costena or Herdez brands. Stay away from the San Marcos brand, I think they are inferior.

After opening, these keep in the fridge for 3-4 weeks in an airtight container.

Ingredients:

  • chipotle peppers, tomato puree, paprika, sugar, salt, onions, sesame oil, vinegar, garlic, bay leaves and oregano

You should be able to buy canned chipotles in adobo at your grocer -look in the international foods isle.

TheSpiceHouse.com offers canned, as well as dried and powdered versions of chipotles.

If you’d like to make your own, I found this recipe that looks pretty authentic, but I haven’t tried it yet.

Chipotle Glazed Tex-Mex Meatloaf

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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.