Southwest Meatloaf made with Chipotle Catsup – Serves 6
1 tablespoon olive oil
1/4 cup onion, finely chopped
1/4 cup scallions, chopped
1 clove garlic
2 1/2 pounds ground meat (combination of beef, pork and veal)
1/2 cup Stonewall Kitchen Chipotle Ketchup
1 cup plain breadcrumbs (or crushed tortilla chips for more flavor)
1 tablespoon jalapeno pepper, seeds removed and finely chopped
2 eggs, slightly beaten
1 1/2 teaspoon salt
Pepper to taste
1/2 teaspoon ground cumin
For the topping-
2 tablespoons Stonewall Kitchen Chipotle Catsup
2 tablespoons light brown sugar
Place rack in the middle of the oven and preheat to 375 degrees F. Grease a 9 X 13-inch baking pan.
Heat olive oil in a medium skillet over medium-low heat and sauté onions and scallions until tender, about 5-8 minutes. Add garlic and sauté 1-2 minutes. Make sure garlic does not brown or burn.
Combine meat, Chipotle Ketchup, breadcrumbs or tortilla chips, jalapeno pepper, eggs, salt, pepper, and cumin in a mixing bowl. Add onion mixture and work until uniform with your hands or spatula.
Turn meat out on prepared baking sheet. Form into a loaf approximately 5 X 8 inches and 3 to 4 inches tall.
Combine 2 tablespoons Chipotle Ketchup with brown sugar and spread over meatloaf.
Bake 30 minutes at 375 degrees F. Increase oven to 400 degrees F and bake an additional 30-40 minutes. The meatloaf should have an internal temperature of 165 degrees F when done. Allow meatloaf to rest 10 minutes before slicing and serving.