Wednesday, October 26, 2011

Grandma Dee's Meatloaf with Spicy Chipotle Katsup

My Grandma Dee had a few secrets up her sleeve in the kitchen, as most grandma's do.  Her secret to a tasty meatloaf was using ground crackers and poultry seasoning.  Of course, being gluten (and now grain) free meant that I couldn't use the soda crackers in my recipe, but of course I use poultry seasoning.  The delicate balance of meat, veggies and seasonings make this the most amazing meatloaf you will ever eat.  Or, maybe I'm just saying that because it brings me back to my childhood family dinners every time I eat it.  Instead of your traditional katsup topping, I used some tomato paste and chipotle chile pepper to create a spicy, sugar fee version for this delicious dish.  I served mine with sweet potatoes and salad, but mashed potatoes are the most traditional side.  Please enjoy this all-American meal.

So good one slice is never enough!

2lb ground beef (organic and grass fed if you can find it; mine was 15% fat)
1 celery stalk, finely diced
1 small yellow onion, grated
1 small zucchini, grated
1tsp garlic powder
1tsp poultry seasoning
1tsp salt
1/4tsp pepper
2 eggs, slightly beaten
1 small can tomato paste
1 chipotle chile in adobo with 2tsp adobo sauce from the can
a splash of El Pato tomato sauce to thin out the sauce

1. Preheat your oven to 350F.  In a large bowl, add your veggies to the beaten eggs.  Then add seasonings (garlic, poultry, salt and pepper).  Mix well.
2. Add in your ground beef and mix well with your hands until combined.
3. Press into an 8x4" loaf pan and place in the oven for an hour (or internal temp is 160F).
4. Meanwhile, in a food processor, combine tomato paste and chipotle chile (adding a bit of tomato sauce to thin it out if needed).  Note:  This katsup is VERY spicy.  If you don't like spice, remove all the seeds from the chili before processing or just use the adobo sauce for the smokiness. 
5. Remove the meatloaf and scrape/pour off the fat.  Then spread the katsup over the meatloaf evenly and bake 5-10 minutes longer (until hot and baked on).  Serve warm.

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