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Michael Symon Southwestern Meatloaf

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SOUTHWESTERN MEATLOAF

  • For the Meatloaf
  • 3 tablespoons olive oil (divided)
  • 1 onion (minced)
  • 1 clove garlic (minced)
  • 1 jalapeno (minced)
  • 2 pounds ground pork
  • 2 large eggs
  • 1 tablespoon cumin
  • 2 tablespoons chipotle in adobo puree
  • 2 cup crushed tortilla chips
  • 2 tablespoons chopped parsley
  • 1 recipe roasted tomatillo sauce
  • salt and freshly ground black pepper

ROASTED TOMATILLO SAUCE

  • 1 pound tomatillos (peeled and washed)
  • 1 red onion (peeled and halved)
  • 3 cloves garlic
  • 1 lime (juiced)
  • 1 tablespoon chipotle in adobo puree
  • 1 teaspoon kosher salt
directions
  • Preheat oven to 375°F.
  • In a large sauté pan over medium heat, add a tablespoon of oil.  When the oil is hot, add in the onions and cook for 3-5 minutes. Add in the garlic and jalapenos and cook for 2 minutes more, stirring occasionally.  When the onions are translucent and cooked through, remove from heat and allow to cool.
  • In a large mixing bowl, combine ground pork, eggs, cumin, chipotle puree, crushed tortilla chips, parsley and cooled onion mixture.  Using your hands, mix to combine.
  • Place meat mixture on a parchment lined baking sheet, and form into a loaf.
  • Brush the meatloaf with some of the roasted tomatillo sauce and place in the oven to bake.  After 45 minutes, brush the meatloaf again with the roasted tomatillo sauce and cook for an additional 15 minutes, or until it reaches an internal temperature of 160°F.
  • Remove from oven and let stand for 10 minutes.  Slice and serve with roasted tomatillo sauce on the side.
  • For the Roasted Tomatillo Sauce: Preheat oven to 450°F.
  • Place tomatillos, onion, and garlic cloves on a parchment lined baking sheet.  Roast in the oven for 10-15 minutes or until tomatillos begin to soften and char.
  • Place roasted tomatillos, onion, garlic, and any juices from the baking sheet to a blender.  Add in the lime juice, chipotle puree and salt and puree until smooth.
  • Use on meatloaf or place in an airtight container and refrigerate for up to a week.

    Tips
    – Make the sauce ahead of time.
    – Make a well down the center of the meatloaf and pour more sauce on top.
    – Don’t overwork the meat mixture.

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