Tex-Mex Meatloaf with Chipotle Chile Glaze and Cheddar Mashed Potatoes

• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 large red bell pepper, stemmed, seeded and finely chopped
• 1 poblano pepper, stemmed, seeded and finely chopped
• 2 tablespoons minced garlic
• 1 1/2 teaspoons Emeril's Southwest Essence
• 1 teaspoon salt
• 1 teaspoon dried Mexican oregano, crumbled
• 1 pound ground sirloin
• 1 pound fresh chorizo sausage, removed from casings and crumbled
• 1 cup crushed tortilla chips
• 2 eggs, beaten
• 1/2 cup heavy cream
• 1 cup chili sauce
• 2 tablespoons pepper jelly
• 2 chipotle peppers in adobo sauce, plus 1 tablespoon adobo sauce
• 1 recipe Cheddar Mashed Potatoes, for serving, recipe follows
• 3 1/2 pounds large Idaho potatoes, peeled and cubed
• 8 tablespoons unsalted butter, melted
• 1/4 cup sour cream
• 1/4 cup heavy cream
• 2 teaspoons salt
• 1 teaspoon freshly ground white pepper
• 8 ounces grated sharp Cheddar

1. In a large skillet heat the olive oil and, when hot, saute the onion, bell pepper and poblano until very soft, 6 to 8 minutes.
2. Add the garlic, Southwest Essence, salt, and oregano and cook for 2 minutes.
3. Remove from the heat and allow to cool to room temperature.
4. Preheat the oven to 350 degrees F.
5. In a large mixing bowl, combine the cooled vegetable mixture, sirloin, chorizo, tortilla chips, eggs, and heavy cream and mix gently but thoroughly until well-combined.
6. Transfer the meat mixture to a 6 by 9-inch loaf pan and pat the top to form a smooth loaf shape.
7. Place the chili sauce, pepper jelly, chipotle peppers and adobo sauce in the bowl of a food processor and process until smooth.
8. Spoon about 2/3 of the glaze evenly over the top of the meatloaf and reserve the remaining sauce on the side.
9. Transfer the meatloaf to the oven and bake until an instant-read thermometer inserted into the center registers 150 degrees F, about 1 hour.
10. Remove from the oven and allow to rest for about 10 minutes before serving.
11. When ready to serve, slice into 3/4-inch thick slices and serve with the Cheddar Mashed Potatoes, passing the remaining glaze around the table for guests who might like a bit more sauce.
12. Place the potatoes in a medium saucepan and add enough water to cover by 1-inch.
13. Bring to a boil over high heat; reduce the heat to a simmer and cook until the potatoes are fork-tender, 12 to 15 minutes.
14. Strain the potatoes in a colander and return to the saucepan over medium-high heat to evaporate any remaining water.
15. Lower the heat and add the butter, sour cream, heavy cream, salt, and pepper.
16. Using a potato masher, mash to the desired consistency.
17. Add the cheese and stir until melted and creamy.
18. Yield: 6 servings

olive oil, onion, red bell pepper, pepper, garlic, salt, oregano, ground sirloin, chorizo sausage, tortilla chips, eggs, heavy cream, chili sauce, pepper jelly, peppers, cheddar mashed potatoes, potatoes, unsalted butter, sour cream, heavy cream, salt, freshly ground white pepper, cheddar

Taken from www.foodnetwork.com/recipes/emeril-lagasse/tex-mex-meatloaf-with-chipotle-chile-glaze-and-cheddar-mashed-potatoes-recipe.html (may not work)