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)

Chipotle Meatloaf

Ingredients:

1 and 1/2 pound chopped sirloin ( I grind my own in the Cuisinart, but you just buy ground sirloin)
2 carrots
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
Three eggs
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

Directions:

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!

Step 1
Roast a poblano pepper and a butternut squash in the oven at 400 degrees with olive oil and salt until softened.

Step 2
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.

Step 3
Individually mince the carrot, celery,  and baby bells in the same manner.  Place them in the bowl along with the sirloin.

Step 4
Using a microplane grater, grate the red onion and garlic. Place in the bowl with the other ingredients.

Step 5
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.

Step 6
Mix meat and vegetable ingredients together.

Step 7
In a separate bowl, mix together the egg, oatmeal, the two cheeses and salt and pepper.

Step 8
Mix the egg and meat mixture together.

Step 9
Mix the bottle of ketchup together with the chipotle sauce.

Step 10
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!)

Step 11
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!

–Sharon

My neighbor, Sharon, is a wonderful friend and a wonderful cook. She is also a great conversationalist, creative, and has a very interesting life. Basically, she is made to write a blog. And it’s on her bucket list to have one someday soon! Until then, she has agreed to contribute to mine. Lucky me! Starting today, you will see regularly featured “From Sharon’s Kitchen” posts with my neighbor’s tasty creations.

In Sharon’s words:

Hello, Modern Day Fox readers! My name is Sharon and I’m so happy to be able to share my love for cooking with all of you. I’m very passionate about food, especially gluten-free creations. Since the weather has taken a turn for the cold this week, I was longing for a warm cup of soup. I thought it would be great to kick off my first featured post with my Roasted Red Pepper Soup.

I wait every year for red bell peppers to go on sale so that I can make batches of this delicious soup. I had it for the first time many years ago on Thanksgiving Day and it has become a favorite amongst all my friends and family. I hope you love it as much as we do!

ROASTED RED PEPPER SOUP

Ingredients:

6 red bell peppers 

2 Bartlett pears

2 shallots

4 carrots 

1 clove garlic 

1/2 teaspoon crushed red pepper

2 tablespoons chopped fresh tarragon 

4 tablespoons olive oil

1 1/2 box organic chicken broth

1/2 teaspoon salt

1/4 teaspoon pepper

1 jar roasted red peppers (save for last)

Directions:

Chop shallot and garlic into small minced pieces and place in a Dutch oven with olive oil. Cook until translucent.

Chop all vegetables and pears into big chunks. Place in Dutch oven along with chicken broth, salt and pepper, crushed red pepper and 1 tablespoon tarragon. Cook on medium-high heat until veggies are tender. Remove from heat and puree with immersion blender or vitamix. If you have neither, you can do small batches in regular blender.

Remove the skins from the jarred roasted red peppers and cut into tiny chunks. Mix into the soup along with a second tablespoon of tarragon. ENJOY!

Oh, and by the way, I served this with my famous newly created Gluten Free Cornbread. To die for! Recipe coming soon.

See you next time! 

— Sharon