Chipolte Meatloaf

I was looking for a meatloaf recipe and I remembered that there was a good Tex Mex one in my Cooking Light cookbook  I served this with my BBQ Succotash and a salad of arugula, fennel, red onion and tomatoes with a light lemon vinaigrette.

Chipolte Meatloaf

Serves 5

Ingredients

1-2 chipotle chiles in adobo sauce, depending upon how hot you like it.  I used two and it was VERY hot, so next time I will just use one
1/2 cup finely chopped onion
1/2 cup coarsely chopped fresh cilantro
1/2 cup dry breadcrumbs
1/4 cup tomato sauce
1 teaspoon dried parsley
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 egg
1 1/2 lbs. ground turkey or beef (not pictured)
Cooking spray


TOPPING:
1/4 cup tomato sauce
1 tablespoon ketchup
1/2 teaspoon hot sauce

Directions

Preheat oven to 350°.
To prepare meat loaf, chop the chiles. Combine chile, adobo sauce, onion, and next 14 ingredients (through ground turkey breast) in a large bowl, stirring to combine. Place turkey mixture in a 9 x 5-inch loaf pan coated with cooking spray. Bake, uncovered, at 350° for 30 minutes.


To prepare topping, combine 1/4 cup tomato sauce, ketchup, and hot sauce in a small bowl; brush mixture evenly over meat loaf. Cover and bake an additional 30 minutes or until thermometer registers 160°. Let stand 10 minutes before slicing.


Enjoy!