Procedures:
Combine chipotles, tomatoes, garlic and water in medium saucepan. Season
with salt and pepper. Bring to boil. Reduce heat and simmer until reduced
by 1/3, about 20 minutes. Cool. Transfer to processor. Puree until smooth.
Strain. Heat oil in heavy large skillet over medium-high heat. Add onion
and celery and saute until tender, about 10 minutes. Add cumin and nutmeg
and stir 1 minute. Remove from heat. Transfer to large bowl. Cool. Preheat
oven to 375 degrees. Add beef, pork, bread crumbs and salt to onion
mixture. Add 1/2 cup chipotle sauce. Mix until well blended. Add eggs and
mix well. Press mixture into 9- by 5-inch loaf pan. Brush top with some of
remaining chipotle sauce. Bake meatloaf until thermometer inserted into
thickest part registers
160 degrees, about 1 hour. Transfer to rack. Cool slightly. Drain
off any oil. Turn meatloaf out onto platter. Serve with remaining salsa.
This recipe yields 8 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6333 broadcast 12-11 1996) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
12-11-1996
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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