Chipotle Meatloaf

Image by @ksoban20, via licensing

Pre-kiddo, my husband and I used to have an annual BBQ for all of our friends called “Smoke All the Things.” It was a BLAST. See, we had a GIANT smoker, and on that day we promised to smoke anything in it that our guests brought. It was crazy, stupid, dangerous fun. (I say dangerous because there was plenty of food and drink happening.) We’ve smoked a ton of different stuff, from teh conventional to the crazy. We’ve smoked brisket, tofu, mac n’ cheese, bacon-wrapped jalapeños, lamb lollipops, chicken wings … we even smoked some crazy-ass sausage roll thing that was wrapped in a WEAVE of bacon. We would just cook, eat, drink, and play yard games all day and night. It was an absolute blast.

And while most of us from that group have gone on to get married, have kids, and start cooking “normal” things, many of the recipes from SATT days live on, including my chipotle meatloaf. Thanks to the smokey flavor of the chipotles, this recipe can still be baked in the oven to great effect. Usually 'I’m not a “meat log” kind of gal, but this is one of my exceptions. Even my dad, who loves meatloaf to a fault and is quite a traditionalist (he still puts… gag… ketchup on it…) thinks this version is excellent. It stays super juicy, too, so if you want, you can use the drippings to make a gravy for it. And if you want to kick up the faux “smoker” factor, add a small cap of liquid smoke.

So if you’re like me, you can whip this baby up one night and reminisce about the days when you eat and drink all day long and sleep off your meat sweats the next day, without interruptions or gaining a single pound. SIGH.

Notes: This makes one meatloaf that will only be about 1/2 way up the loaf pan. If you want a full loaf pan to the top, double this recipe. You will also need to increase your cooking time, I’d say by about 15 additional minutes, and ALWAYS check your meat’s temp before serving. Beef needs to be at least 145 in the middle to be safe to eat.

Equipment: 9x5 loaf pan, food processor for oatmeal

Ingredients:

  • 1 lb ground beef

  • 1 egg

  • 3 TBSP BBQ sauce + 2 TBSP, preferably something smokey/hickory, devided

  • 1 tsp garlic, minced (about 1 clove)

  • 2 chipotle chiles in adobo sauce, minced, or to taste

  • 2 tablespoons adobo sauce from chipotle peppers

  • 1 tsp kosher salt

  • 1/2 teaspoon celery salt

  • 1/2 tsp cumin

  • 2 tsp Worcestershire sauce

  • 1/2 onion, minced/finely chopped

  • 1/4 cup dry instant/5 min oatmeal, pulsed in food processor until fine OR 2 TBSP flour

  • Optional: 1 tsp-1 TBSP liquid smoke

Directions:

  1. Grease loaf pan and preheat over to 375.

  2. Add all the above ingredients to a bowl (except the last 2 TBSP of BBQ) and yes, mix it with your hands.

  3. Press meat mixture into loaf pan, and spread remaining 2 TBSP of sauce on the top of the loaf.

  4. Cook for 45-60, checking @ 45. Middle of loaf should be at least 145, up to 160 preferred.

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