Chipotle Glazed Meatloaf with Sweet Potatoes
Ready in 2 hours (25 minutes prep time)
Serves 8 people
Recipe adapted by Melanie Boldt
Ingredients
2 packages Pine View Farms ground chicken
2 slices white bread, torn into small pieces (about 1 1/2 cups)
1 small red onion, minced (about 3/4 cup)
1/2 cup cilantro leaves, finely chopped
1 large egg, lightly beaten
2 teaspoons Worcestershire sauce
2 teaspoons minced chipotle chiles
2 teaspoons adobo sauce
Coarse salt and freshly ground pepper
1/2 cup ketchup
1-2 big sweet potato
2 tablespoons extra-virgin olive oil
Watercress or pea shoots and lime wedges, for serving
Directions
- Preheat oven to 375 degrees. Combine meat, bread, onion, cilantro, egg, Worcestershire, adobo sauce, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a bowl. Transfer mixture to a 5-by-9-inch nonstick loaf pan. Stir together chiles and ketchup; brush onto top of loaf.
- Peel sweet potatoes and cut into 2 inch cubes. Toss in a bowl with olive oil and salt and pepper. Set loaf pan on a rimmed baking sheet; surround with potatoes. Bake until a thermometer inserted in center of loaf reads 160 degrees, 1 hour, 15 minutes. Reserve half of loaf for next day; serve remainder with potatoes, watercress or pea shoots, and limes.