Thursday, December 2, 2010

Southwestern Lightened Meatloaf with Chipotle Glaze

When I was growing up, my mom was one of those that loved to feed us seconds, thirds and mores. From a health perspective, we know now, we don't want to push food on people, even our children. It leads to overeating and unhealthy lifestyles. But I can understand why she did it. As cooks, we get great satisfaction by watching others enjoy our creations. When I watch someone, especially our picky-eater son, go back for more, it gives me incredible satisfaction.

Quinn, our son, went back for thirds of this dish!

I understand why. Despite using extra lean beef, 96 percent lean, this meatloaf is very moist and full of flavor. The vegetables add moisture, the corn, cilantro and peppers all come through, but don't overwhelm the flavor of the meat. And when you get that zing of chipotle topping, it just makes you want to go back for more.

And if you decide you just have to have a second piece, you can do so without feeling too guilty. One serving, the whole meatloaf is six, is only 297 calories with 8 grams of fat, 26 grams of carbohydrate, 2 grams of fiber, and 29 grams of protein.

Southwestern Lightened Meatloaf with Chipotle Glaze
Makes 6 servings
2 teaspoons extra-virgin olive oil
1 small zucchini, very finely diced
1 roasted red bell pepper, finely diced
1/2 cup corn kernels
5 cloves garlic, minced
1 teaspoon cayenne pepper
Kosher salt and freshly ground pepper
1 large egg, lightly beaten
1 tablespoon finely chopped fresh oregano (or 1 teaspoon dry)
1/4 cup chopped fresh cilantro
1 1/2 pounds extra lean ground beef
1 cup panko breadcrumbs
1/2 cup shredded light Mexican blend cheese
3/4 cup ketchup
1/4 cup red wine vinegar
1 tablespoon chipotle in adobo, minced

Preheat the oven to 425 degrees.

Heat the oil in a large saute pan over medium-high heat. Add the zucchini, season with salt and pepper and cook until the almost soft, about 5 minutes. Add garlic and sauté an additional 30 seconds to one minute. Remove from heat and stir in roasted red pepper, corn and cayenne. Set aside to cool.

Whisk the egg, oregano and cilantro together in a large bowl. Add beef, panko, cheese, 1/2 cup ketchup, and vegetable mixture. Mix until just combined.

Press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup red wine vinegar and chipotle in a small bowl. Pour the ketchup mixture over the top of the meatloaf. Bake for 1 to 1 1/4 hours. Let rest 10 minutes before slicing.

Print Recipe

Deal of the Day: This Calphalon Commercial Hard-Anodized 7-Quart Chef's Casserole with Lid is marked down $130 to $59.99.


Dinetonite said...

thanks for the recipe

BigBearswife said...

oo yummy! Love it!!

danasfoodforthought said...

This sounds very yummy! I usually try to sub turkey for ground beef, but in meatloaf it usually gets very dry. I'll have to try this out for a healthy alternative!

ARLENE said...

This looks really delicious!

Scott K said...

Thanks all.

Dana, I have done a similar one with turkey and having all those veggies really does make it more moist.

Carolyn said...

This looks fantastic and I love chipotle so I can see why your son would go back for thirds!

ravienomnoms said...

ooooo yummy!

Mother Rimmy said...

Great job on this meatloaf. All those added veggies and spices - delicious. We know we've done well when the kids polish off every last bite!

Post a Comment

Related Posts with Thumbnails