Description
This Chipotle Glazed Meatloaf is a flavorful and spicy twist on a classic comfort dish, featuring ground beef mixed with golden raisins, garlic, and a smoky chipotle pepper glaze. Paired with crispy pan-roasted Yukon Gold potatoes, it makes for a hearty, satisfying meal perfect for a cozy dinner.
Ingredients
Scale
Meatloaf
- 10 oz ground beef
- 1 egg
- 2 cloves garlic, peeled and minced
- 1/3 cup panko breadcrumbs
- 1 chipotle pepper in adobo sauce, finely chopped
- 2 tsp meatloaf spice blend
- 3 tbsp golden raisins, roughly chopped
- 3 tbsp ketchup
- Salt and pepper, to taste
Potatoes
- 3/4 lb Yukon Gold potatoes, halved lengthwise and thinly sliced crosswise
- 2 tsp olive oil
- Salt and pepper, to taste
Instructions
- Preheat the oven: Preheat your oven to 450°F (232°C) to get it ready for baking the meatloaf.
- Prepare ingredients: Wash and dry all fresh produce thoroughly. Peel and mince the garlic cloves, roughly chop the golden raisins, and finely chop the chipotle pepper, making sure to wash your hands and cutting board carefully after handling the pepper.
- Make chipotle ketchup glaze: In a small bowl, mix the ketchup with your desired amount of finely chopped chipotle pepper. Season with salt and pepper to taste to create the spicy glaze.
- Mix the meatloaf: In a large bowl, combine ground beef, egg, minced garlic, panko breadcrumbs, chopped golden raisins, and meatloaf spice blend. Season with salt and pepper. Gently mix with your hands until just combined to avoid overworking the meat, which can make it tough.
- Shape the meatloaf: Place a large piece of foil or parchment paper on a sheet pan. Put the meat mixture in the center, then use the foil to form and tightly pack it into a loaf shape approximately 10 inches by 3 inches. Flatten it lightly to line the pan.
- Glaze the meatloaf: Evenly spread the prepared chipotle ketchup glaze over the top of the meatloaf for a smoky, spicy finish.
- Bake the meatloaf: Place the meatloaf in the preheated oven and bake for 20 to 25 minutes, until it is lightly browned and cooked through. Once done, remove from the oven and let the meatloaf rest for at least 2 minutes to allow juices to redistribute.
- Cook the potatoes: After the meatloaf has been baking for about 10 minutes, heat 2 teaspoons of olive oil in a large non-stick pan over medium-high heat until hot. Add the sliced Yukon Gold potatoes and cook, stirring occasionally, for 11 to 13 minutes until they become browned and crispy. Season with salt and pepper to taste.
- Serve: Slice the rested meatloaf crosswise into 6 equal pieces and transfer to a serving dish. Serve alongside the crispy pan-roasted potatoes. Enjoy your meal!
Notes
- Remember to wash your hands and all surfaces well after handling chipotle pepper to avoid irritation.
- If you prefer a milder dish, reduce the amount of chipotle pepper in the glaze.
- You can prepare the meatloaf mixture a few hours ahead and refrigerate it to deepen the flavors.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated thoroughly before serving.
