The Ultimate Southwest Meatloaf

Today i am posting this for Food Network’s Comfort Food Fest! At the end of the post, check out other great blog recipes for other meatloaf recipes!!

I am telling you, This is the best meatloaf I’ve ever made and you’ll soon see why. It’s the ultimate meatloaf, it’s a southwest meatloaf recipe full of goodness with smoked cheese, and a chipotle- red wine glaze. It’s the bomb!

This is not a recipe for the semi-homemade type of cook.  This is a labor of love, a creation of all things good, put together in a pan and baked to a meaty perfection.  This isn’t your grandma’s ketchup topped meatloaf.  And believe me, I like  grandma’s meatloaf.

But this.

This is the ultimate meatloaf.  It will leave you craving it …again and again.

One of my favorite restaurants in Oklahoma City makes a meatloaf similar to this.  I just knew I could replicate it, and I think I have.

Well, almost.

They use beef tenderloin…

I opted for sirloin.   I have to draw the dollar line somewhere.

A good meatloaf to me is super-moist.  In all the recipes I’ve read, that translates to part beef, and part pork.  Let me show you how this transpires…

Start out by throwing  a few slices of bread into your food processor.  I used whole wheat sandwich bread, crusts and all.  I could have used dried bread crumbs, but remember we’re going for moist here!  Pulse them up until you have nice, fine bread crumbs.

Can we all pause and reflect on my new Cuisinart?  How did I ever survive without one? They are amazing!

And they are quiet, which is a wonder itself to behold in this house.

Dump these into a bowl and set them aside.

Now take 3 pounds of sirloin steak and put it into the food processor as well.  You could use a good ground round or ground chuck I suppose.  And if your sirloin has any of that white fatty rind looking stuff, trim it off!

Pulse it carefully and slowly,.  You’re going for a pretty chunky ground sirloin.  I like the small chunks as a texture throughout the meatloaf.  Do not, I repeat, DO NOT pulse your meat to a paste or I’ll whup you!

Now for the secret ingredient.  Chorizo sausage.  Chorizo is a Mexican sausage that is spiced with chilies, paprika and other spices and it is DE-LI-CIOUS!  I hope you can find this in your area.  Our Wal-Mart carries it here, but this is the southwest, so I’m not sure about all areas of the country?

I bought my chorizo in a 10 oz. roll, and I added it right to my chopped steak in a large mixing bowl.

Your next ingredient?

Smoked Cheddar.

I found this at Sam’s in the fancy cheese section.  Again, I just pushed it through my Cuisinart and shredded up one cup.  Add it into your meat.

Also beat up 2 eggs in a small bowl and add them to your mix.

Rememember your bread crumbs?

Now is the time to add in one and one-half cups to your  meat/cheese mixture.  Also add in a teaspoon of salt and 1/2 teaspoon of pepper.  Your chorizo will add a lot of seasoning to your meatloaf,  so we’re going light on any other seasoning.

Now, using your best mixing tools (your hands!), get in there and really smoosh this stuff up and mix it all together really well.

Spray a large loaf pan with cooking spray and press your meat into it.

Bake this for about 40 minutes at 350º or until a meat thermometer stuck diagonally into the center of it reaches 160º.

Just look at that yummy goodness.

But alas,  it’s not good enough.  While it’s baking, we’ll have made the sauce.  Let me show you how.

Take 3 tablespoons of butter and let them melt up and bubble in a pan over medium heat.  Add in 3 chopped shallots. If you can’t find shallots, use onions.  It’ll work.

Stir these around and let them soften, about 3 minutes in the butter, and then add in 1 cup of red wine.  I used cabernet sauvignon.  Also add in one cup of beef broth or stock.  I used some homemade….don’t ya just hate it when someone on TV says that?  Like who has time to make homemade?  Well, I didn’t use to until I found out how CHEAP and easy it was…and until I got a giant front open freezer in my garage.

Let this sauce simmer for awhile, actually for about 15 minutes.  It’s going to get thick.  You’ll know when this happens because your syrup will become pinky-burgundy and start too get a little syrupy.

While that’s simmering, make your chipotle honey sauce to add in.  Take 5-6 tablespoon of Chipotle and adobe sauce (not the peppers themselves).  I used 6 cuz I’m dangerous like that,  and mix it into 1/2 cup of honey.

For you northerners, chipotle and adobe pepper can usually be found in a can (like the picture above) in the mexican aisle of the supermarket.  They are smoked jalepenos that are in a yummy, spicey sauce.

Whisk this up and dump it right into your syrupy wine/shallot sauce.

Simmer this sauce again over medium heat until it reduces again to a darker, thicker, syrupy glaze, about 10 more minutes.

When your meatloaf is ready to come out of the oven, take it to your sink and drain off any grease out of the pan.  Pour your glaze over top of your meatloaf and return to the oven for an additionaly 10 minutes.

After you remove your meatloaf, you’re going to have this moist, tender, a little bit spicy, fall-apart meatloaf with this sweet and spicy ooey-gooey glaze.

Use two spatulas to lift it to a serving tray.

Yeah…cuz it’s that moist.

I had a hard time slicing it hot, cuz it was that moist!

Try this meatloaf.  It’s good.  It’s Southwest good. It’s moist and good.

I truly, truly think this is the ultimate meatloaf.

The Ultimate Meatloaf
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
FOR THE MEATLOAF:
  • 3 pounds ground sirloin, round or chuck,
  • 10 oz. tube of chorizo sausage
  • 1 c. smoked cheddar cheese
  • 2 eggs, lightly beaten
  • 1½ c. fresh bread crumbs
  • 1 t. salt
  • ½ t. pepper
FOR THE SAUCE:
  • 3 T. butter
  • 3 shallots, minced
  • 1 c. red wine (dry)
  • 1 c. beef broth or stock
  • ½ c. honey
  • 5-6 T. chipotle and adobe sauce
Instructions
DIRECTIONS FOR MEATLOAF:
  1. Preheat oven to 350º.
  2. If using sirloin, pulse in food processor until small chunks.
  3. Dump into mixing bowl.
  4. Add in chorizo, cheddar cheese,eggs, bread crumbs, salt and pepper.
  5. Mix with hand and spread into sprayed large loaf pan.
  6. Bake for 40 minutes or until meat thermometer reads 160º.
  7. Remove from oven and drain any grease in pan.
FOR THE SAUCE:
  1. Melt butter over medium heat,
  2. Add shallots.
  3. Cook for about 3 minutes, letting shallots soften.
  4. Add wine and broth.
  5. Let simmer and reduce by half about 15 minutes or until it thickens.
  6. Mix honey and chipotle sauce.
  7. Add to thickened wine sauce.
  8. Simmer again, about 10 minutes.
  9. Pour over finished meatloaf and return to oven for 10 minutes.

Try these other wonderful meatloaf recipes!!

Jeanette’s Healthy Living: Balsamic-Glazed Roasted Vegetable Meatloaf
The Cultural Dish: Classic Meatloaf
Red or Green?: Meatloaf With Green Chile
Napa Farmhouse 1885: My Mom’s Meatloaf (Connie’s)
And Love It Too: Not Your Momma’s Meatloaf
Made By Michelle: Turkey Meatloaf
The Heritage Cook: Succulent Gluten-Free Meatloaf, The Ultimate Comfort Food
Feed Me Phoebe: Smoky Meatloaf With Three Paprikas
Virtually Homemade: Bacon Wrapped Meatloaf With a Spicy Sweet Ketchup Glaze (Gluten-Free)
Devour: Pick Your Meat (Loaf): Beef, Pork or Turkey
Dishin & Dishes: The Ultimate Southwest Meatloaf
FN Dish: For the Love of Meatloaf

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Comments

  1. Karen says

    Katie-Bought your book and LOVE it. The recipe for pecan coffee cake….doesn’t list how much flour to use. Hopefully I overlooked it??? I’m so glad you have recipes in the book as well as a fabulous places to eat!!

    Thank you!!

  2. Fran J says

    Katy,
    try using a cake cutter (with tines) to cut the meatloaf. The receipe is wonderful, and it probably tastes like that, too.

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