Shaker Gourmet: Meatloaf!

Hey Shakers!

Due to this lingering respiratory illness that's left me with the energy of a slug and some family issues which are necessitating big changes--including another cross country move coming up shortly--I'm going on a hiatus from posting. Liss has very, very graciously said she will keep up with Shaker Gourmet while I'm trying to get my sluggy energy to pack up a house and move again (and school is out now, so we have all the typical summer stuff to pack around too and all). I absolutely adore Shakesville (& Shaker Gourmet!), so I shall be back after everything settles down.

This week's recipe comes from Shaker Siobhan:

Meatloaf

2 cups finely chopped onions
1 TBSP minced garlic
1 celery rib, chopped fine
1 carrot chopped fine (very fine, I throw it and the celery into the
food processor)
1/2 cup finely chopped scallion
2 TBSP unsalted butter
2 tsp salt
1 1/2 tsp freshly ground black pepper
2 tsp Worcestershire sauce
1/3 cup ketchup
2 TBSP chopped chipotles in adobo (more = spicier)
1 1/2 lbs ground beef, 93% lean
3/4 lb ground pork
1 cup cooked rice
1 cup (approx) unseasoned breadcrumbs
2 lg eggs, beaten lightly
1/3 cup parsley, minced

Glaze:
1/3 cup ketchup
2 TBSP brown sugar
1 TBSP adobo sauce (more = spicier)

Preheat oven to 350. In a large heavy skillet, cook onion garlic, celery, carrot and scallion in butter over medium heat, stirring, 5 mins. Cover and cook, stirring occasionally, until carrot is tender. Stir in salt and pepper, Worcestershire sauce, 1/3 cup ketchup and chipotles and cook, stirring, for about a minute. Remove from heat
and allow to cool until handleable.

In a lg bowl, combine veggie mix, meat, eggs & parsley. Add bread crumbs until it comes together well. Spread into loaf pan and cook until meat thermometer registers 165 (about an hour). After 30 minutes, add the glaze on top.

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