Mexican Meatloaf with Chipotle BBQ Sauce
|2||cups tomato sauce|
|2||chipotle chiles in adobo, finely chopped, plus 1-2 tablespoons sauce|
|1||tablespoon tomato paste|
|1||teaspoon balsamic vinegar|
|2||tablespoons Stevia In The Raw® Bakers Bag|
|2||teaspoon unsweetened cocoa powder|
|Salt and freshly ground pepper, to taste|
|12||baked tortilla chips|
|1/2||cup hot tap water|
|2||pounds lean (90%) ground beef|
|1||tablespoon canola oil|
|1||cup onion, chopped|
|3/4||cup green bell pepper finely chopped|
|2||garlic cloves, finely chopped|
|1/2||of 10-ounce package frozen chopped spinach, defrosted and squeezed dry|
|1||tablespoon dried oregano|
|1||teaspoon ground cinnamon|
|1/4||teaspoon freshly ground pepper|
In a saucepan, combine all the sauce ingredients (tomato sauce, chipotles and adobo, tomato paste, vinegar, Stevia In The Raw®, and cocoa powder). Bring to a boil over medium-high heat, then simmer for 6 minutes. Set the sauce aside to cool; it will thicken as it cools. Makes 2 ½ cups sauce.
Crush the tortilla chips into a small bowl. Add the water and soak until the chips are soft, 20 minutes.
In a skillet, heat the oil over medium-high heat. Add the onions, green pepper, and garlic, and cook until the onions are soft, 6 minutes, stirring often. Set aside to cool.
Place the meat in a mixing bowl. Drain the tortilla chips, squeeze dry, and add to the meat. Add the spinach, eggs, cooled vegetables, oregano, cinnamon, salt, and pepper. Using your hands or a fork, mix to combine well. On a jelly roll pan, shape the meatloaf into a 9-inch x 7-inch oval.
Bake the meatloaf for 50 minutes. Using a brush, apply ½ cup of the sauce to coat the meatloaf. Bake for 10 minutes. Repeat, using another ½ cup sauce. Bake until an instant-read thermometer registers 165° F. Tilting the pan, spoon off as much of the accumulated fat as possible. Cool the meatloaf on the pan for 20 minutes before cutting it into 8 slices. Serve immediately, accompanied by the sauce. Or cool completely, and refrigerate the meatloaf for up to 3 days. To reheat, slice the meatloaf, arrange the slices in a baking dish, coated with sauce, cover with foil, and bake at 350° F. until heated through, about 30 minutes.
Per Serving: 310 calories, 16g fat (5g saturated fat), 14g carbohydrate, 26g protein, 4g dietary fiber, 790 mg sodium.