This post is contributed by Sharon Harrod:
I’m a spicy girl who loves spicy creations! I was never really a meatloaf person until I created this gem. Now, it’s a favorite! And, a leftover sandwich the next day is awesome on toast with tomato, red onion, arugula and mayo. All the veggies in the recipe and oatmeal as added fiber is a big bonus! This is not your plain ol’ meatloaf and it does require some extra steps. But, I promise this is well worth the effort.
(Photography courtesy of Sharon Harrod)
1 and 1/2 pound chopped sirloin ( I grind my own in the Cuisinart, but you just buy ground sirloin)
2 stalks celery
3 baby bells
1/2 grated red onion
1 clove garlic grated
One roasted poblano pepper
2 tablespoons banana peppers
1/4 cup roasted butternut squash
1 cup oatmeal
1/4 cup Parmesan cheese
1/4 cup Taco blend cheese
1 24-ounce bottle of ketchup
1 small can chipotle sauce or 3 Chipotle peppers pureed
First, let me say my Cuisinart is one of my three favorite kitchen tools. If you don’t have one, a little mini chopper or chopping finely by hand works just as well. It just takes longer!
Roast a poblano pepper and a butternut squash in the oven at 400 degrees with olive oil and salt until softened.
Cut the sirloin steak in large 1 inch chunks and process in small batches in the Cuisinart. Do a course chop so the meatloaf will have more of a steak texture and flavor. Place the chopped sirloin in a large mixing bowl.
Individually mince the carrot, celery, and baby bells in the same manner. Place them in the bowl along with the sirloin.
Using a microplane grater, grate the red onion and garlic. Place in the bowl with the other ingredients.
Peel the skin from both the roasted poblano and the roasted butternut squash . Chop the pablano and scoop out 1/4 cup of squash. Place them in the bowl alongside the other ingredients.
Mix meat and vegetable ingredients together.
In a separate bowl, mix together the egg, oatmeal, the two cheeses and salt and pepper.
Mix the egg and meat mixture together.
Mix the bottle of ketchup together with the chipotle sauce.
Place the meatloaf in a loaf pan and cover with 1/2 of the Chipotle ketchup ( I save the remaining Chipotle ketchup to use for many other things, so I always have a bottle in my refrigerator. It’s delish!)
Bake @ 400° for 45 minutes let it sit for 10 to 15 minutes before cutting into slices.
You can serve the remaining butternut squash as a side dish along with the meatloaf.
Let me know how yours turns out in the comments! Enjoy!