TACO MEATLOAF WITH CHIPOTLE KETCHUP
1.5 lbs ground beef (I used 93% lean ground sirloin)
1 Tbs. olive oil
1/2 medium onion
2 cloves garlic
1/2 small can chopped green chiles
1 packet taco seasoning ( I prefer La Preferida... how ironic)
1/4 cup plain oatmeal
1/2 cup shredded cheddar cheese
4 Tbs. ketchup
2 canned chipotle peppers in adobo, chopped finely
1 tsp. brown sugar
For ketchup: mix all ingredients well and refrigerate. Add more ketchup or use less chipotle if this is too spicy for you.
For meatloaf: Sautee onions in olive oil until they just start to brown. Add garlic and cook until garlic just starts to take on color. Set aside to cool.
Mix rest of ingredients EXCEPT FOR CHEESE together until well combined. Place into loaf pan. Bake at 350 for one hour. Pull meatloaf out, drain off excess fat and juices (there will be a fair amount of liquid you'll pour off -- this is ok, your meatloaf will still be very moist), sprinkle cheese over top of meatloaf and return to oven for 15 minutes. Remove from oven, slice, and serve witih chipotle ketchup.
I served this with soft polenta and garlic-sauteed green beans. The polenta went great with the flavoring of the meatloaf, almost like the corn taco shell flavor of an actual taco. Just a hint: whenever I make polenta, I always add a little salt, a little sugar, and a knob of butter at the end to bring out the full flavor of the corn.
I'm thinking that leftovers warmed up and wrapped in a flour or corn tortilla with some hot sauce would be pretty darned yummy. Or put a small slab on a corn muffin for a little Mexican sandwich.