INGREDIENTS

INSTRUCTIONS

From: Greg Metcalfe <biosphere@proaxis.com>
Date: Sun, 07 Jul 1996 11:55:46 -0700
For a standard meat loaf you'd add about a quarter cup of milk or ketchup
instead of the can of chipotles, and end up with something good, if pretty
standard.  The chipotles replace this moisture perfectly.  They also get
that smokey taste you want in grilled foods right through to the center.
Meat should be about the same consistency as hamburger, or a bit more
coarse.  I like to use extremely lean beef- 100% trim, then add vital fats,
cholesterol, etc., by controlling the fattinesess of the pork I use.
Grill over <indirect> heat for about an hour, depending on weather, etc. If
you must cook directly over the heat source, place an old pan with some
water in it below the loaf. We all know how dried out meatloaf- ych! If you
like to add wood chips or chunks to the fire, this is a good time to
experiment with fruitwoods. I like small amounts of cherry with this one.
If you have to do this inside, it'll take an hour at 350.
A great side is gilled Walla Walla Onions (a local sweet onion).  I gill
these after cutting out a core and adding chopped "Michelle's Pickled
Chiles", which is on my favorites page. Make sure you get in all of that
chile cider vinegar that you can.
I like this one enough that I'll be adding it to my "Favorites" page next
time I revise that page.  Throw a salad together, and you've got a great
meal, maybe nukeable leftovers, and no heat in the kitchen. Enjoy!
CHILE-HEADS DIGEST V3 #037
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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