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PrintMeatloaf Makeover with Chipotle Ketchup
The smoky chipotle ketchup in this recipe takes this herb-laden meatloaf to the next level. Bulgur and spinach help to keep the meatloaf moist and lean.
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Meatloaf Makeover with Chipotle Ketchup
1 lb
ground chicken
450 g
1/2 cup
bulgur
125 mL
2/3 cups
water
180 mL
1 cup
onion, minced
250 mL
1 clove
garlic, minced
1 clove
1 tsp
olive oil
5 mL
1 pkg
frozen spinach, defrosted, drained and chopped
280 g
1/4 tsp
salt
1.25 mL
1/2 tsp
black pepper, freshly ground
2.5 mL
1/4 cup
sesame seeds
60 mL
2 tsp
paprika
10 mL
Chipotle Ketchup
1 Tbsp
chipotle peppers, in adobo sauce
15 mL
1/4 cup
ketchup
60 mL
1/4 cup
tomato paste
60 mL
2 Tbsp
lemon juice, fresh
30 mL
1 tsp
cumin, ground
5 mL
Preparation
Serves 6
Cook time :
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Preparation time :
Meatloaf Makeover with Chipotle Ketchup
1
In a saucepan over medium-high heat, bring water to a boil. Add bulgur; remove from heat. Let stand covered, for 20 minutes or until liquid is absorbed and grain is tender. Let cool.
2
Dice the onions finely and mince the garlic. Sauté in olive oil in a non stick pan.
3
Place package of defrosted frozen spinach in a colander and use your hands to squeeze out excess water.
4
In a bowl combine bulgur with ground chicken, sautéed onion and garlic, spinach, salt, pepper, sesame seeds and paprika.
5
Pat meatloaf mixture into a loaf pan that has been sprayed with vegetable cooking spray. Bake loaf in a preheated oven at 350ºF (180ºC), uncovered, for 60 minutes.
6
Serve meatloaf with Chipotle Ketchup.
Chipotle Ketchup
1
Puree the can of chipotles in adobo sauce.
2
Combine chipotle puree with rest of ingredients in a small bowl. Set aside to allow flavours to mingle.
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