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Ingredientes
- 2 TBSP olive oil
- 1/2 cup finely chopped onion
- 1 medium carrot, finely chopped
- 1 rib finely chopped celery
- 1 garlic clove, minced
- 1 lb. ground beef
- 6 ozs. soft Mexican chorizo, removed from casing and crumbled
- 1 poblano chile, roasted, peeled, and diced
- 3/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp cayenne pepper
- 1/2 tsp ground cumin
- 2 eggs, well beaten
- 1/4 cup ketchup
- 1/4 cup sour cream
- 1/2 cup dried bread crumbs
- Salsa-Glaze:
- 2 medium tomatoes, cored
- 1/4 medium white onion
- 2 garlic cloves, unpeeled
- 1 to 3 serrano chiles
- 1/4 cup brown sugar
- 1 canned chipotle chile in adobo sauce, minced
- 1 TBSP yellow mustard
- Kosher salt
Direcciones
- Preheat the oven to 375 degrees F.
- In a heavy skillet, add the oil and heat over medium-high heat.
- Add the onion, carrot, celery, and garlic.
- Cook, stirring often until vegetables are soft, about 8 minutes.
- Set aside until cool enough to handle.
- In a largebowl combine the sauteed vegetables, ground beef, chorizo, and diced poblano chile.
- In a medium bowl, combine the salt, pepper, cayenne, cumin, and eggs.
- Add the ketchup and sour cream.
- Mix well with a fork and pour it on top of the mixed meats.
- Sprinkle with bread crumbs and mix thoroughly with clean hands.
- Put the mixture into a 9 by 5 by 3 inch loaf pan.
- Bake until an instant-read thermometer inserted into the center of the meatloaf registers 160 degrees F, about 40 to 45 minutes. Remove from the oven and carefully pour off any accumulated pan juices.
- Meanwhile, heat a heavy skillet over high heat.
- Add the whole tomatoes, onion, garlic cloves, and serrano chiles. Cook, turning frequently, until lightly charred on all sides.
- Peel the garlic cloves.
- Add all the charred ingredients to a blender.
- Pulse until chunky, then pour into a small skillet.
- Stir in the sugar, chipotle chile and mustard.
- Bring the mixture to a boil over medium heat.
- Cook until slightly thickened, about 4 to 5 minutes.
- Season with salt, to taste.
- Slice the meatloaf and arrange on a platter.
- Spoon the salsa-glaze over the meatloaf and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 236g | |
| Recipe makes 6 servings | |
| Calories 484 | |
| Calories from Fat 291 | 60% |
| Total Fat 32.4g | 41% |
| Saturated Fat 11.55g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 144mg | 48% |
| Sodium 935mg | 39% |
| Potassium 577mg | 16% |
| Total Carbs 23.79g | 6% |
| Dietary Fiber 1.8g | 6% |
| Sugars 14.5g | 10% |
| Protein 24.3g | 39% |
