Southwest Meatloaf with sweet chipotle glaze

I admit it.  I love meatloaf!  I don’t understand how you couldn’t like it; well actually if it was just an under seasoned slab of meat with ketchup on top I could understand, but not when it’s packed with flavor and got a kick to it.  Such is my fate; trying to change the non-believers one amazing mouthful at a time.

“Dad, do we have to have meatloaf?  Why can’t you just make meatballs instead?” my son asked.  ”It is a meatball.  It’s just not round and it’s 1 big one” I replied.  “Besides, it has bacon in it.”  “Yeah, right.  You’re really funny dad.  That’s not a meatball; but if it’s got bacon in it-I’ll try it.”  “Thank you son.  My life is now complete.”  “Very funny, dad.”

Enjoy!

I started by melting 3 tablespoons butter in a wide fry pan over medium heat.  I minced 1 onion, 6 garlic cloves, 1 red bell pepper, 1 carrot and 4 green onions (white and pale green parts only) and added them all to the pan cooking them for about 10 minutes until softened.  I transferred the cooked vegetables to a platter and placed it in the refridgerator to cool completely.

 

 I added 6 slices of roughly chopped bacon to my food processor along with 3 canned chipotles and 1 tablespoon adobo sauce from the canned chiles, then whirled it.  I must admit, this looked pretty gross.  I think it actually made me gag a little.  I probably shouldn’t say that in a food blog-oh well.

 

In another bowl I beat 2 eggs then whisked in 1/3 cup half n half, 2 teaspoons ground cumin, 1/2 teaspoon cayenne pepper, 1/4 teaspoon ground cinnamon,  1/4 teaspoon fresh nutmeg, 1/2 teaspoon New Mexico chile powder, 1 teaspoon ground Mexican oregano and finally 1/2 cup ketchup.

 

In a large bowl I combined 2 pounds ground chuck, 1 pound ground pork, the whirled bacon/chipotle, the cooled vegetables and the half n half/ketchup mix along with 3/4 cup panko crumbs, 1 small handful cilantro chopped and 5 good pinches of kosher salt.  I mixed it well and then mounded it into a 9×13 pan about 3 inches thick.  I baked it in a 350 degree oven for 1 hour, removing the liquid and fat from the pan with a baster a few times as it accumulated.

 

In my food processor I whirled together 1/2 cup ketchup, 2 tablespoons dijon mustard, 1 tablespoon yellow mustard, 4 tablespoons brown sugar, 2 canned chipotles, 2 teaspoons adobo sauce from the can, and 1 teaspoon worcestershire sauce until smooth.