While I love my favorite meatloaf recipe, Asian Meatloaf, it does take a good two hours to prep and cook, so I thought I’d try a different recipe. This meatloaf has a spicy BBQ flavor to it that is completely different, yet just as delicious. There is also significantly less prep, and no need to pre-cook the bacon or veggies. Enjoy!
- Nonstick vegetable oil spray
- 1/4 pound applewood-smoked bacon, coarsely chopped
- 2 pounds ground beef chuck
- 1 cup chopped onion
- 1 cup half and half
- 1 cup panko
- 3 large eggs
- 1/2 cup chopped celery
- 1 1/2 T chopped fresh cilantro
- 1 T kosher salt
- 1 1/2 t minced flat-leaf parsley
- 1 1/2 t minced fresh rosemary
- 1 1/2 t minced fresh thyme
- 1 t ground ancho chiles (or chili powder)
- 1 t smoked paprika
- 3/4 t freshly ground black pepper
- 1/2 cup plus 2 tablespoons ketchup
- 2 T chipotle chiles from canned chipotle chiles in adobo
- Preheat oven to 400°. Coat the bottom and sides of a 13x9x2″ baking pan with nonstick spray.
- Pulse bacon in a food processor until coarsely ground. Transfer to a large bowl. Add ground chuck and next 13 ingredients (through black pepper). Mix well to evenly incorporate. Transfer meatloaf mixture to pan and smooth loaf all over.
- Bake meatloaf until an instant-read thermometer inserted into the center registers 150°, about 45-60 minutes.
- Stir ketchup and puréed chipotle chile in a small bowl. Spread chipotle barbecue sauce all over the top of meatloaf. Bake meatloaf until instant-read thermometer inserted into the center registers 165°, about 10-20 minutes longer.