Friday, October 28, 2011

Tex-Mex Meatloaf with Tomato-Chipotle Glaze

A few Sunday mornings ago, I opened my e-mail to find a fantastic surprise waiting for me.  Thanks to a giveaway on Confections of a Foodie Bride, I'd won a copy of The Homesick Texan Cookbook!  Of course, winning anything is always exciting, but this book in particular really got to me.

You see, I know the feeling that inspired Lisa Fain to begin her Homesick Texan blog.  I have very distinct memories of being so homesick for Oklahoma while in college in D.C.  Don't get me wrong, I was having a ball back east, but some things were missing--Dr. Pepper, chili cheese Fritos, country music, and good Mexican food.  Those things sound trivial, but when you're a college student stressed out of your mind during finals, those are the things you pine for.  At least I did.

When I received my cookbook in the mail, I immediately cracked it open.  As I looked through the pictures of the Texas prairie and read the stories of life in the Lone Star state, I was completely overcome with feelings of home.  Of course, Oklahoma is not Texas (it's better), but there are more similarities than differences.  And as I sat in my kitchen in Arizona, those same feelings of homesickness I experienced in college came flooding back.  So many recipes in this beautiful book remind me of my childhood in Oklahoma.  I can't wait to make them all.

Tex-Mex Meatloaf with Chipotle-Tomato Glaze
from Lisa Fain, The Homesick Texan Cookbook

For the glaze:
1 c. crushed canned fire-roasted tomatoes  
1/2 to 2 canned chipotle in adobo
2 TBSP lime juice
1/2 tsp. ground allspice
2 cloves garlic
salt, to taste

For the meatloaf:
1/2 TBSP vegetable oil
1/4 medium yellow onion, finely chopped
2 cloves garlic, finely minced
1 1/2 lbs. lean ground beef
1/2 lb. chorizo, removed from casings
1/4 c. chopped cilantro
2 large eggs
1 c. finely ground tortilla chips, crackers, or combination of the two (I highly recommend using chips)
1 tsp. dried oregano
1 tsp. ground cumin
1 tsp. Worcestershire sauce
1 tsp. black pepper
1 tsp. Kosher salt

1.  Preheat oven to 350 degrees F.  Either line a large baking sheet with greased foil or grease a loaf pan.
2.  To make the glaze, combine all ingredients except salt in a blender or food processor and puree.  Add salt to taste.

3.  To make the meat loaf, heat oil in a medium skillet over medium-low heat.  Add the onion and cook, uncovered, 5 minutes, stirring occasionally.  Add garlic and salt and cook 30 seconds more.

4.  Slide the onion mixture into a large bowl.  Add the all remaining ingredients to the bowl and mix thoroughly by hand.

5.  Form the meat mixture into a loaf and move to the baking sheet.  Alternately, gently press into a loaf pan.  Spread half the glaze on top of the meatloaf.  Place in the oven and bake 50 minutes.

6.  Remove from the oven and spread the remaining glaze on top.  Place back in the oven10 minutes more.  When done, remove meatloaf from the oven and let sit 15 minutes.  Slice with a serrated knife and serve.  Serves 6-8.


Kira said...

EXCUSE ME?! There is no way that Oklahoma is better than Texas. :-P

Kelsey said...

Lol, Kira. I thought I'd get a few reactions to that one :-)

Jessica @Sunny Side Up said...

I know all about being home sick for foods! There are lots of foods in Ohio that I just can't get in San Diego. Yes the mexican is better, but I want some Skyline chili!

Having said that, I love the Homesick Texan and this meat loaf sounds amazing!

That Girl said...

I feel like I can't even recreate my East Coast favories because all the ingredients are different out here!

Kelsey said...

I hear ya, That Girl. There are definitely things I buy when I;m back in Oklahoma and shove into my suitcase. Thank goodness so many places let you order online!

Chef Dennis said...

what a gorgeous meatloaf! I'm loving the chipotle glaze!!