Weekend Recipe: Smokey Chipotle Meatloaf

Ingredients

• 2 eggs
• 1/3 cup hickory flavored barbeque sauce
• 2 cloves garlic, minced, or to taste
• 2 chipotle chilies in adobo sauce, minced, or to taste
• 2 tablespoons adobo sauce from chipotle peppers
• 1 teaspoon kosher salt
• 1 teaspoon coarse ground black pepper
• 1/2 teaspoon celery salt
• 1/2 teaspoon ground cumin
• 1 tablespoon Worcestershire sauce
• 1 onion, chopped
• 1/2 cup dry oatmeal
• 2 pounds lean ground beef
• 2 tablespoons hickory flavored barbeque sauce

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
2. Beat the eggs in a large mixing bowl until smooth, then whisk in 1/3 cup barbeque sauce, garlic, chipotle chiles, adobo sauce, kosher salt, black pepper, celery salt, cumin, and Worcestershire sauce until evenly smooth. Mix in the onion, oatmeal, and ground beef with your hands until evenly blended. Pack the mixture into the prepared pan. Brush the top of the meatloaf with 2 more tablespoons of barbeque sauce.
3. Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Footnotes

Cook's Notes

Everyone's tolerance for spice varies, so feel free to change it up. I like medium spice, my husband prefers milder. Both of us were happy with the 3 seeded chilies; it was not "hot", but had a great smokey flavor. If you want more heat you can increase number of chilies, or do not remove seeds.

For sandwiches the next day, heat slices of meatloaf on a griddle or frying pan to crisp it up. Add additional barbeque sauce. Serve on heated sandwich roll (onion is great) with a slice of swiss cheese. If you prefer a cold sandwich, try a simple chipotle-mayo dressing.

Nutritional Information

Amount Per Serving  Calories: 306 | Total Fat: 16.2g | Cholesterol: 130mg

What to Drink? Merlot

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