Smokey Chipotle Meatloaf

Call me the Meatloaf Queen!  No, wait, please don't, but do consider me as someone knowledgeable of this iconic comfort food, and one who loves to experiment and assemble a collection of only the most unique, tastiest recipes for meatloaf to be found. Here's a recipe for those of you who like something a bit on the spicy side. It is smokey and flavorful with a complex taste that requires no adornment other than a splash of your favorite barbecue sauce.  It's very moist, the recipe can be doubled, and the next day on a sandwich with some thinly sliced red onions it is delish!


SMOKEY CHIPOTLE MEATLOAF

1 egg
3 tablespoons hickory-flavored barbecue sauce
1 clove garlic, finely minced
1 chipotle chile in adobo sauce, minced
1 tablespoon adobo sauce from chipotle
peppers
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon celery salt
1/4 teaspoon ground cumin
1-1/2 teaspoons Worcestershire sauce
1/2 medium onion, finely chopped
1/4 cup panko
1 pound ground chuck
2 tablespoons hickory-flavored barbecue sauce

Preheat an oven to 350 degrees F.  Spray a 9x5-inch loaf pan with cooking spray. Beat the egg in a large mixing bowl to blend.  Whisk in 3 tablespoons barbecue sauce, the chopped garlic, chipotle chile, adobo sauce, kosher salt, black pepper, celery salt, cumin, and Worcestershire sauce until evenly smooth. Stir in the onion, panko, and ground chuck, mixing until evenly blended. Form the mixture into a small loaf, approximately 3" wide by 6" long and place into the prepared pan. Brush the top of the meatloaf with 1-2 more tablespoon(s) of barbecue sauce, coating to your liking. Bake in the preheated oven about 1 hour. Remove to a cutting board and tent with foil.  Let rest for 10 minutes before slicing.


This post is linked to:
On The Menu Monday
Weekday Potluck