Chipotle Meatloaf

• Nonstick vegetable oil spray
• 1/4 pound applewood-smoked bacon, coarsely chopped
• 1 3/4 pounds ground beef chuck
• 1 cup chopped onion
• 1 cup heavy cream
• 1 cup panko (Japanese breadcrumbs)
• 3 large eggs, beaten to blend
• 1/2 cup chopped celery
• 1 1/2 TBS chopped fresh cilantro
• 1TBS kosher salt
• 1 1/2 tsp minced flat-leaf parsley
• 1 1/2 tsp minced fresh rosemary
• 1 1/2 tso minced fresh thyme
• 1 1/4 sp ground ancho chiles
• 1 1/4teaspoonssmoked paprika
• 3/4 tsp freshly ground black pepper
• 1.5 cup ketchup
• 4 TBS pureed chipotle chiles from canned chipotle chiles in adobo (about 2 large chile, to taste)

1. Preheat oven to 400u0b0. Coat the bottom and sides of a 13x9x2" baking pan with nonstick spray. Pulse bacon in a food processor until coarsely ground. Transfer to a large bowl. Add ground chuck and next 13 ingredients. Mix well to evenly incorporate. Transfer meatloaf mixture to pan and form into a long log (about 12x5"). Smooth loaf all over.
2. Bake meatloaf until an instant-read thermometer inserted into the center registers 150u0b0, about 35 minutes.
3. Stir ketchup and pureed chipotle chile in a small bowl. Spread 1/2 cup chipotle barbecue sauce all over the top and sides of meatloaf. Bake meatloaf until instant-read thermometer inserted into the center registers 165u0b0, about 10 minutes longer. Serve with remaining chipotle barbecue sauce alongside.
4. http://www.bonappetit.com/recipes/2012/05/chipotle-meatloaf#ixzz2AGR04YoV

vegetable oil spray, bacon, onion, heavy cream, celery, fresh cilantro, kosher salt, paprika, ground black pepper, ketchup, purueed

Taken from www.epicurious.com/recipes/member/views/chipotle-meatloaf-51291471 (may not work)