Judd Fruia from Haywire at Legacy West stops by Good Day to make grilled chipotle meatloaf.
3 ½ lbs. Chuck, cut into strips to fit in grinder (or buy preground)
½ lb. Applewood Smoked Bacon Slices (or pulverize in a food processor)
2 ½ TBSP Cilantro, chiffonade
2 cups Onions, ¼" dice
1 cup Celery, ¼" dice
¼ cup Fresh Herbs Chopped Fine (rosemary, oregano, parsley, thyme)
1 cup Eggs, beaten
2 cups Heavy Cream
2 TBSP Kosher Salt
1 ¼ tsp Black Pepper
2 ½ tsp Ancho Chili Powder
2 ½ tsp Smoked Paprika
2 cups Japanese Breadcrumbs (Panko)
1 cup Chipotle Ketchup (8 parts ketchup to 1 part pureed chipotles (blend a can of chipotles))
Set up grinder attachments on mixer.
Grind beef and bacon strips through large hole on grinder one time. (skip 1 and 2 if you buy preground)
Place the ground meat in a mixing bowl with paddle attachment. (table top mixer)
Add all other ingredients except for the ketchup.
Mix on #1 for 1 minute or until all ingredients are combined evenly.
Spray the bottom and sides of a large cake pan with pan spray.
Form meat into a long log approx. 5" wide and extending end to end lengthwise in the pan.
Smooth out all over using gloved hands.
Place in a 350 degree convection oven for 30-45 minutes (or up to an hour in a conventional oven) or until150 degrees internal temperature.
Remove from oven and evenly spread a ½ cup of chipotle ketchup all over the top and sides of each meatloaf.
Place back in the 350 degree oven for 10 additional minutes.
Remove from oven and let cool at room temperature for 45 minutes or serve immediately.
Or, store in refrigerator. To reheat, place on a hot grill to achieve grill marks and then transfer to a 500 degree oven for 8-10 minutes or until hot in the middle.