Friday, February 20, 2009
Meatloaf de Ancho
The other day I saw a Rachel Ray show that got me inspired to come up with a new meatloaf recipe. She was using Ancho peppers to make tacos. I had never cooked with Ancho peppers and I was intrigued. So when my husband said he was in the mood for some meatloaf, I knew what I had to do….
3 dried ancho peppers
3 c. of beef broth
3 tbs tomato paste
Add ancho peppers and broth to a pan and bring to a simmer. Simmer for 20 minutes and let cool. Remove stems from ancho peppers. Put the entire contents of pan into a food processor and add tomato paste. Process until completely smooth and set aside.
1.5 lb ground pork
1.5 lb ground beef
1 c. of uncooked oatmeal or bulgur
½ onion finely chopped
2 tsp salt
3 tbs of soy sauce
4 tsp oregano
5 tsp Penzeys chili 9000 (if you don’t have just add 2 tsp of cumin, and 2 tsp coco powder)
5 TBS tomato paste
About 1 c. of ancho sauce (see directions below)
Heat oven to 350.
The ancho sauce should yield about 2 cups. Mix all the above ingredients and add as much of the ancho sauce you can, but leave 1 c. in reserve. Mix until well incorporated. Put meatloaf into a baking dish and cover.
Bake meatloaf for 30 minutes. Remove cover and pour remaining ancho sauce over the meatloaf.
Put meatloaf back in the oven and cook for an additional 15 minutes.