Melissa's Corporate Chefs
Mini Meat Loaves with Ancho Chile Sauce
Mini Meat Loaves with Ancho Chile Sauce
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
8 - 10 servings
Prep Time
30 minutes
Cook Time
1 hour 10 minutes
Ingredients
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1 package Melissa’s “Don Enrique” Dried Ancho Peppers
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1 ½ teaspoons dried oregano
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½ teaspoon freshly ground pepper
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2 tablespoons ground cumin
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1 cup water
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¾ cup Panko breadcrumbs
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½ teaspoon freshly ground pepper
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1 ½ teaspoons Melissa’s Hatch Pepper Powder
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1 tablespoon ground thyme
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1 tablespoon ground cumin
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3 cloves Melissa’s Peeled Garlic – minced
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½ Melissa’s Perfect Sweet Onion – peeled, diced
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1 carrot – diced small
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1 Melissa’s Roasted Red Bell Pepper – diced
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1 ¼ pound lean ground beef
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1 ¼ pound sweet Italian sausage
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1 teaspoon kosher salt
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1 egg
For the sauce
For the meatloaves
Directions
Preheat the oven to 350ºF.
To make the sauce, remove the stems and seeds from the pepper. Place the pepper in a bowl and cover them with boiling water. Soak them for 30 minutes and then drain.
In a blender, puree the pepper with the rest of the sauce ingredients until smooth.
To make the loaves, place all of the meatloaf ingredients into a large bowl and mix well to combine.
Form the mixture into small loaves and place them on a lightly greased baking pan. If you have mini loaf pans, you could press the mixture into those.
Place the loaves in the oven and bake for 10 minutes.
Top the loaves with the Ancho Pepper Sauce and continue baking until the center of the loaves read 155ºF on a thermometer (about 30-35 minutes).
Remove from the oven and let them rest for 10 minutes. Slice and serve.
Related Recipes
Filed in:
Carrot,
Dried Ancho Peppers,
Entree,
Fire Roasted Sweet Red Bell Peppers,
Green Hatch Chile Powder Shakers,
Hatch Pepper Powder,
Mini Meat Loaves with Ancho Chile Sauce,
Peeled Garlic,
Perfect Sweet Onion,
Roasted Red Bell Pepper,
“Don Enrique” Dried Ancho Peppers
