Smokin’ Chipotle Homestyle Meatloaf


Smokin' Chipotle Homestyle Meatloaf

Fall is finally here – the time of year when sweaters and jeans come out of the closet. Cooler mornings and evenings are a nice break from the Summer heat. And most of all, my craving for some homey comfort food is on the rise! When I think of classic comfort foods, Meatloaf is one of those meals that comes to mind. It reminds me of when I was a kid, when my Mom used to make it for dinner on a chilly night.

To spice things up a little bit, this recipe has a delicious smoky Chipotle glaze, with shallots and garlic, giving it a nice kick and a unique flavor. It goes great with a side of mashed potatoes and buttery corn or some roasted baby potatoes and root vegetables. You can make the glaze ahead of time, and even make a little extra to use as a barbeque glaze on chicken, beef or pork dishes. You might even want to experiment with a mixture of ground veal, pork and beef to give it more flavor – but this recipe works with ground beef because the Chipotle sauce gives it such a great flavor. Great with a dash of hot sauce too if you like it spicier!

Ingredients

Glaze:

¼ c Chipotle Sauce (Tavern on the Green)
1 tbsp Dijon mustard
1 tsp ketchup
2 tbsp light brown sugar

Meatloaf:

2 lbs ground beef
3 shallots, finely chopped
1 tbsp garlic, finely chopped
2 tbsp butter
2 large eggs, whisked
1 tsp ketchup
2 tsp Worcestershire sauce
1 c breadcrumbs or ground whole wheat cereal (Chex or Fiber One)
1 1/2 tsp Paula Deen House seasoning (salt, pepper, onion, garlic powder)

Preparation

Preheat oven to 350 degrees. Preheat a small sauté pan over medium heat.

In a small bowl, mix together glaze ingredients and set aside.

Chop shallots and garlic. Melt 2 tbsp butter in sauté pan. Cook shallots for about 5 minutes until lightly golden brown and soft. Lower sauté pan heat to low, add chopped garlic and cook for another 2 minutes.

In a large mixing bowl, combine ground beef, eggs, ketchup, Worcestershire sauce,  breadcrumbs (or cereal), Paula Deen House seasoning; add onions and garlic. Mix well and place mixture in a baking pan coated with cooking spray, forming a loaf. (You can also place the mixture in a loaf pan if you want a perfect rectangular shaped meatloaf).

Brush glaze over meatloaf and cook for 30 minutes. Remove from the oven and brush additional glaze over meatloaf; cook another 30 minutes. Remove from oven and let meatloaf rest for 5 minutes. Slice and serve. Add additional glaze on top before serving if desired.

Serves 8.

Other Meatloaf Recipes you may enjoy:

Aretha Franklin’s Holiday Meatloaf
Alton Brown’s Good Eats Meatloaf
Recipe Girl’s Turkey Meatloaf
Simply Recipes Classic Meatloaf
Kalyn’s Kitchen Best Meatloaf Recipe
Bobby Flay’s Roasted Vegetable Meatloaf with Balsamic Glaze

Crunchy and Luscious: Chicken Mushroom Croquettes



Chicken and Mushroom Croquettes

Chicken Mushroom Croquettes

Croquettes are delicious small fried food rolls – crunchy on the outside and soft and creamy on the inside. They are usually filled with mashed potatoes or minced meat such as beef or veal, poultry, fish, vegetables or shellfish (crab, lobster, shrimp and salmon are common). The ingredients are mixed together with fresh herbs and spices and oftentimes a creamy white sauce, then shaped into cylindrical patties, coated with breadcrumbs and deep-fried (or you can bake these in the oven if you prefer).

Originating in France, the word croquette means “to crunch”. Perfect for a cocktail party appetizer or just a luscious small dish, served with a salad and a glass of crisp white wine. Serve with a remoulade dipping sauce and a splash of lemon.

Croquettes

1 1/3 c chicken, finely shredded (white meat)
2/3 cup mushrooms, finely chopped (cremini and/or white button)
1/2 tsp salt
1/4 tsp celery salt
dash of cayenne
dash of nutmeg
1 egg, beaten
1/2 c canola oil, for frying

Herb Cream Sauce

1/4 c butter
1/2 c flour
1 c. chicken stock
1/3 c cream
1/2 tbsp parsley, finely chopped
1/2 tbsp thyme, finely chopped

Remoulade Sauce

2 c mayonnaise
2 tbsp chopped capers
1 ½ tbsp chopped chives
1 ½ tbsp. chopped tarragon
2 tbsp chopped parsley
1 tsp chopped chipotle pepper
1 tsp Dijon mustard
Worcestershire sauce, to taste
Tabasco, to taste
Lemon juice, to taste

To prepare remoulade: In a medium bowl, whisk together mayonnaise, capers, chives, tarragon, parsley, chipotle pepper, and Dijon mustard. Add Worcestershire sauce, Tabasco sauce and lemon juice to taste. Cover and chill until ready to use.

To make the croquettes, first shred and chop the warm, cooked chicken (a rotisserie chicken is a fast and easy way to do this or you can use shredded parboiled chicken). Finely chop the mushrooms and mix in salt, celery salt, cayenne and nutmeg, mixing all ingredients together.

Make the herb cream sauce by melting the butter in a saucepan over medium heat and slowly adding flour, chicken stock, herbs and cream together, whisking thoroughly and often until the sauce is smooth and creamy.

Add the sauce to the chicken and mushroom mixture, then add one beaten egg until it has a moist but firm texture; set aside to cool. Shape into cylindrical patties and coat with breadcrumbs. Place croquettes in a frying pan in heated oil over medium high and fry until the croquettes have a crispy, golden brown crust, about 5-6 minutes, and drain on paper towels.

Serve with a side salad of mixed greens with lemon juice and olive oil dressing, a crisp white wine and remoulade sauce for dipping.

Makes 4  servings.

 

Other Croquette recipes you may enjoy:

Paula Deen’s Potato Croquettes

Alton Brown’s Tuna Croquettes

Anthony Bourdain’s Dutch Croquettes

Japanese Beef and Potato Croquettes (Korokke)

Saveur’s Salmon Croquettes

Indochine Kitchen’s Croquettes

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