Chipotle Meat Loaves With Spinach Cheddar Mashed Potatoes Recipes

SMOKEY CHIPOTLE MEATLOAF

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
• Beat the eggs in a large mixing bowl until smooth, then whisk in 1/3 cup barbeque sauce, garlic, chipotle chiles, adobo sauce, kosher salt, black pepper, celery salt, cumin, and Worcestershire sauce until evenly smooth. Mix in the onion, oatmeal, and ground beef with your hands until evenly blended. Pack the mixture into the prepared pan. Brush the top of the meatloaf with 2 more tablespoons of barbeque sauce.
• Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

CHIPOTLE MEAT LOAVES WITH SPINACH-CHEDDAR MASHED POTATOES

Steps:

• Heat oven to 500 degrees F.
• Chipotle Meat Loaves: In a large bowl, combine tortilla chips, milk, Cotija cheese, cilantro, scallions, and egg. Add ground beef; toss mixture with hands until evenly combined. Shape into 4 tightly packed (5- x 3-inch) oval loaves.
• Glaze: Mix all ingredients in a small glass measure until blended.
• Spray a large nonstick skillet with cooking spray and heat over medium-high heat. Add meat loaves and cook 2 minutes per side, or until nicely browned.
• Transfer loaves to a broiler pan rack that has been sprayed with cooking spray. Brush loaves with glaze. Place stems of cherry tomatoes around meat loaves; lightly coat with cooking spray. Roast 12 minutes, or until just cooked through and internal temperature registers 155 degrees F on an instant-read thermometer.
• To serve, place a mound of Spinach-Cheddar Mashed Potatoes on each serving plate and top with a meat loaf and roasted tomatoes.
• Spinach-Cheddar Mashed Potatoes: Heat a 1-pound package refrigerated or frozen mashed potatoes according to package directions. Sauté a 5-ounce bag baby spinach in 2 tablespoons unsalted butter in a large skillet until wilted; stir into hot potatoes with 1/2 cup shredded sharp cheddar cheese until cheese is melted and incorporated.

WHITE CHEDDAR AND CHIPOTLE MASHED POTATOES

Steps:

• Boil potatoes and garlic in large pot of salted water until potatoes are very tender, about 20 minutes. Drain. Return to pot. Mash with potato masher. Immediately add cheese, milk, chilies and butter and mash until smooth and cheese is melted. Season to taste with salt and pepper.

POTATO-TOPPED CHILI LOAF

Steps:

• Combine the first six ingredients; crumble beef over mixture and mix well. Press into an ungreased 9-in. square baking pan. Bake at 375° for 25 minutes or until a thermometer reaches 160°; drain. , Combine the potatoes, corn, beans, onions and 1/2 cup of cheese; spread over meat loaf. Sprinkle with the remaining cheese. Bake 15 minutes longer or until the potato layer is lightly browned and heated through.

POTATO MEAT LOAF

Steps:

• Peel and grate potatoes; rinse and drain. in a large bowl, combine potatoes, egg, Worcestershire sauce, soy sauce, pepper and garlic powder. Add ground beef and mix well. Pat meat mixture into an 8x4-in. loaf pan. Bake at 350°for 1 hour or until no pink remains. Drain.

CHIPOTLE MEAT LOAVES WITH SPINACH-CHEDDAR MASHED POTATOES

Steps:

• * 1. Heat oven to 500 degrees F. * 2. Chipotle Meat Loaves: In a large bowl, combine tortilla chips, milk, Cotija cheese, cilantro, scallions, and egg. Add ground beef; toss mixture with hands until evenly combined. Shape into 4 tightly packed (5- x 3-inch) oval loaves. * 3. Glaze: Mix all ingredients in a small glass measure until blended. * 4. Spray a large nonstick skillet with cooking spray and heat over medium-high heat. Add meat loaves and cook 2 minutes per side, or until nicely browned. * 5. Transfer loaves to a broiler pan rack that has been sprayed with cooking spray. Brush loaves with glaze. Place stems of cherry tomatoes around meat loaves; lightly coat with cooking spray. Roast 12 minutes, or until just cooked through and internal temperature registers 155 degrees F on an instant-read thermometer. * 6. To serve, place a mound of Spinach-Cheddar Mashed Potatoes on each serving plate and top with a meat loaf and roasted tomatoes. * 7. Spinach-Cheddar Mashed Potatoes: Heat a 1-pound package refrigerated or frozen mashed potatoes according to package directions. Sauté a 5-ounce bag baby spinach in 2 tablespoons unsalted butter in a large skillet until wilted; stir into hot potatoes with 1/2 cup shredded sharp cheddar cheese until cheese is melted and incorporated.

CHIPOTLE-CHEDDAR MASHED POTATOES

Steps:

• Remove 1 chile and 1 tablespoon adobo sauce from can.
• (more if you wish, to taste) Chop chile to measure 1 tablespoon.
• Reserve remaining chiles and adobo sauce for another use.
• Place potato and garlic in a large dutch oven, cover with water and bring to boil.
• Cook 15 minutes or until potato is tender, Drain.
• Return potato mixture to the dutch oven.
• Add chopped chile and adobo sauce, cheese, and remaining ingredients.
• Mash to desired consistency with a potato masher.
• Cook 3 minutes over medium heat or until thoroughly heated, stirring constantly.

CHIPOTLE MASHED POTATOES

Steps:

• Bring water to a boil in a medium saucepan. Add potatoes and cook over medium heat, stirring once in a while, until easily pierced with a fork, 20 to 30 minutes. Drain.
• Place chipotle pepper and garlic in a food processor; process until minced. Add potatoes and process until mostly smooth. Add milk, cilantro, butter, and salt. Mix until combined but a few lumps remain.

CHIPOTLE MASHED POTATOES

Steps:

• In a kettle combine potatoes with enough salted cold water to cover by 2 inches and boil potatoes until very tender, about 30 minutes. Drain potatoes in a colander, and, when just cool enough to handle, peel potatoes. Return warm potatoes to kettle and with a potato masher mash potatoes with milk over very low heat. Chop chiles and mash into potatoes with sour cream and salt and pepper to taste. Potatoes may be made up to this point 1 day ahead and chilled, covered. Reheat potatoes, covered, in a 350°F. oven about 30 minutes and season with salt and pepper. Chop cilantro and stir into potatoes.

GARLIC, WHITE CHEDDAR AND CHIPOTLE MASHED POTATOES

Steps:

• Preheat oven to 350°F Toss garlic with oil in baking pan. Cover with foil; bake 30 minutes. Uncover; bake until garlic is tender, about 15 minutes. Cool; peel and chop.
• Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain. Transfer potatoes to large bowl. Add garlic and remaining ingredients. Using electric mixer, beat mixture until smooth. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover; let stand at room temperature. Rewarm, stirring constantly, before serving.).