Sunday, April 3, 2011

Roasted Garlic Meat Loaf with Balsamic Chipotle Glaze

This is a classic meatloaf with a little twist.  The roasted garlic gives the meal a sweet nutty flavor while the glaze gives it a hint of spice and a subtle tang from the vinegar.

1 lb ground beef
10 cloves of garlic
1 carrot
1/4 cup of bread crumbs
1/2 sweet onion
1 tsp chili powder
1 tsp dried thyme
1 egg
1 tsp salt
1 tsp pepper
1 tbl olive oil

1/2 cup balsamic ketchup
1 tbl chipotle puree
1 tbl honey
dash of worcestershire
1 tsp cumin
dash of salt
dash of pepper
First roast the garlic.  Heat a pan over medium low heat and add the olive oil.  Add the garlic, keep an eye on it and stir every so often to make sure it doesn't burn.  When it is perfectly roasted remove and add to a food processor.

Cut the onion and carrots in small chunks and add to the food processor with the ground beef.  Add the chili powder, thyme, salt, pepper and pulse until combined.

Transfer mixture to a bowl and pour in the bread crumbs and egg.  Use your hands and mix together,  be careful to just mix it together and not compacting the meat.
Preheat the oven to 325 degrees.

Form the mixture into a loaf in a well oiled baking pan or bread ban.

Combine the ingredients for the glaze and whisk together until combined.

Bake for about 10 to 15 minutes then remove from the oven and brush on half of the glaze.  Cook for another 10 to 15 minutes and then add the other half of the glaze.

Cook until the internal temperature reaches 155 degrees.  When it gets up to 155 remove from the oven and tent it with foil, letting it rest for at last 10 minutes.  

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