Hickory Smoked Bacon Wrapped Chipotle Meatloaf
Meatloaf
A whole bunch of Hickory Smoked Bacon (about two pounds)
1 can chipotle peppers in adobo sauce
1 cup finely chopped onion
1/2 cup coarsely chopped fresh cilantro
1/2 cup dry breadcrumbs
1/4 cup tomato sauce
2 teaspoons chopped fresh parsley
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/2 teaspoon freshly ground black pepper
2 cloves of garlic, minced
2 large eggs
2 lbs ground beef (lean beef will dry out a lot more so it's your call)
Topping
1/2 cup tomato sauce
2 tablespoons ketchup
3 teaspoons adobo sauce reserved above
Instructions:
- Preheat oven to 400°
- Prepare meatloaf by removing two (2) chipotle chilies and six (6) teaspoons of adobo sauce from can. (Keep the remaining chilies and sauce for the future or toss them out.) Chop chilies and combine with three teaspoons of adobo sauce (reserve the remaining three teaspoons for topping) and remaining meatloaf ingredients in mixing bowl. Glove up and mix with hands until evenly mixed and smooth. Place covered mixing bowl in refrigerator for three hours.
- Place strips of bacon on broiler pan overlapping edges. Remove meatloaf mixture from fridge and form into loaf in middle of bacon strips. After loaf has been formed, fold bacon ends, one at a time around loaf and pin together with toothpick.
- Place in oven cover with foil tent and bake for 1 hour. Prepare topping by mixing ingredients together and brush on top and sides of bacon covered loaf, remove tent and bake 30 more minutes.
- Turn on broiler and broil all four sides of loaf in turn until bacon is crisp.
Leftovers make great sandwiches.....
Wow! This meatloaf recipe looks DELICIOUS!!! But did you HAVE to post it the same day I made my meatloaf for my mom? Way to one up me there.
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