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Ingredientes
- 1 ounce Dry chipotle chilies stemmed
- 2 x Ripe Italian Roma tomatoes cored
- 3 x Garlic cloves peeled
- 2 c. Water
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 Tbsp. Extra virgin olive oil
- 1 x Onion diced
- 3 x Celery stalks diced
- 1 tsp Grnd cumin
- 1/8 tsp Grnd nutmeg
- 1Â 1/4 lb Grnd beef
- 1Â 1/4 lb Grnd pork
- 1/2 c. Fresh white bread crumbs
- 1Â 1/2 tsp Salt
- 3 lrg Large eggs beaten to blend
Direcciones
- Combine chipotles, tomatoes, garlic and water in medium saucepan. Season with salt and pepper. Bring to boil. Reduce heat and simmer till reduced by 1/3, about 20 min. Cold. Transfer to processor. Puree till smooth. Strain.
- Heat oil in heavy large skillet over medium-high heat. Add in onion and celery and saute/fry till tender, about 10 min. Add in cumin and nutmeg and stir 1 minute. Remove from heat. Transfer to large bowl. Cold.
- Preheat oven to 375 degrees.
- Add in beef, pork, bread crumbs and salt to onion mix. Add in 1/2 c. chipotle sauce. Mix till well blended. Add in Large eggs and mix well. Press mix into 9- by 5-inch loaf pan. Brush top with some of remaining chipotle sauce.
- Bake meatloaf till thermometer inserted into thickest part registers 160 degrees, about 1 hour.
- Transfer to rack. Cold slightly. Drain off any oil. Turn meatloaf out onto platter. Serve with remaining salsa.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 294g | |
| Recipe makes 8 servings | |
| Calories 458 | |
| Calories from Fat 301 | 66% |
| Total Fat 33.46g | 42% |
| Saturated Fat 11.66g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 178mg | 59% |
| Sodium 643mg | 27% |
| Potassium 625mg | 18% |
| Total Carbs 10.27g | 3% |
| Dietary Fiber 2.4g | 8% |
| Sugars 2.5g | 2% |
| Protein 28.57g | 46% |
