This is definitely not your grandma’s meatloaf! It’s spicy, it’s smoky, it’s unique and far from a bland 1950’s meatloaf. I took the typical ingredients and swapped them out for more interesting ones with a Spanish flare, because why not.
Ingredients:
- 1-1¼ lbs ground beef
- 2 spicy pork sausage links (about ½ lb), skin removed
- 1 egg, lightly beaten
- ½ Spanish onion, chopped
- 1 tortilla
- ¼ cup milk
- 1 poblano pepper, blistered
- 1 can of chipotles in adobo, peppers chopped
- ½ can hominy, drained and rinsed
- ½ tsp garlic powder
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp paprika
- ¼ tsp oregano
- 1 tsp salt
- ½ tsp pepper
- chopped cilantro for garnish
Preparation:
Preheat the oven to 350°. Start by toasting one tortilla in the oven or in a dry sauté pan until golden brown and crispy. Put in a blender until it becomes a breadcrumb consistency. Place the tortilla breadcrumbs in a bowl and soak in the milk while you prepare everything else.
To blister the poblano pepper, place directly over a flame until all sides are slightly charred. You can also do this in a high heat oven if you don’t have an open flame stove. I chose to leave the skin on to give the meatloaf an extra char and smoky flavour but you can remove the skin, if you choose. Once the pepper is slightly cooled, remove the stem and seeds and chop into small pieces.
Remove 1-2 tablespoons of adobo sauce and set aside. Add the rest of the adobo and chipotles, the milk-soaked tortilla breadcrumbs and all of the other ingredients to a bowl and gently fold together until incorporated. I find it best to get dirty and use your hand to mix. Be mindful not to over mix because that can lead to a dry, solid block of meat.
Cover a baking sheet with aluminum foil (just for an easier cleanup). Place the meat mixture onto the baking sheet and form into a flat-bottomed log type formation. Cover the meat with the leftover 1-2 tablespoons of adobo sauce. Lightly tent a piece of aluminum foil over the meatloaf. Bake in the oven for 40-45 minutes. Remove the foil covering the meatloaf and bake for an additional 10-15 minutes, until perfectly cooked through and still moist. Let rest for 5-10 minutes before cutting slices and then top with cilantro. Enjoy on it’s own or with my Cheesy Mashed Yucca.
