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Meats, Eggs Niger Toohot08 8 Servings

INGREDIENTS

1 oz Dried chipotle chilies
stemmed
2 Ripe Italian Roma tomatoes
cored
3 Garlic cloves, peeled
2 c Water
Salt, to taste
Freshly-ground black pepper
to taste
2 T Olive oil
1 Onion, diced
3 Celery stalks, diced
1 t Ground cumin
1/8 t Ground nutmeg
1 1/4 lb Ground beef
1 1/4 lb Ground pork
1/2 c Fresh white bread crumbs
1 1/2 t Salt
3 Eggs, beaten to blend

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 549
Calories From Fat: 444
Total Fat: 49g
Cholesterol: 99.5mg
Sodium: 1120.4mg
Potassium: 407.2mg
Carbohydrates: 4.4g
Fiber: <1g
Sugar: 1.1g
Protein: 21.1g


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