Ingredients
Nonstick vegetable oil spray
1/4 pound applewood-smoked bacon, coarsely chopped
1 3/4 pounds ground beef chuck
1 cup chopped onion
1 cup heavy cream
1 cup panko (Japanese breadcrumbs)
3 large eggs, beaten to blend
1/2 cup chopped celery
1 1/2 TBS chopped fresh cilantro
1TBS kosher salt
1 1/2 tsp minced flat-leaf parsley
1 1/2 tsp minced fresh rosemary
1 1/2 tso minced fresh thyme
1 1/4 sp ground ancho chiles
1 1/4teaspoonssmoked paprika
3/4 tsp freshly ground black pepper
1.5 cup ketchup
4 TBS puréed chipotle chiles from canned chipotle chiles in adobo (about 2 large chile, to taste)
Preparation
Preheat oven to 400°. Coat the bottom and sides of a 13x9x2" baking pan with nonstick spray. Pulse bacon in a food processor until coarsely ground. Transfer to a large bowl. Add ground chuck and next 13 ingredients. Mix well to evenly incorporate. Transfer meatloaf mixture to pan and form into a long log (about 12x5"). Smooth loaf all over.
Bake meatloaf until an instant-read thermometer inserted into the center registers 150°, about 35 minutes.
Stir ketchup and puréed chipotle chile in a small bowl. Spread 1/2 cup chipotle barbecue sauce all over the top and sides of meatloaf. Bake meatloaf until instant-read thermometer inserted into the center registers 165°, about 10 minutes longer. Serve with remaining chipotle barbecue sauce alongside.
http://www.bonappetit.com/recipes/2012/05/chipotle-meatloaf#ixzz2AGR04YoV
