CHIPOTLE MEATLOAVES WITH MUSHROOM SAUCE AND CHILI-FRIED ONIONS

Chili-Fried Onions

Ingredients Weight Measure
Buttermilk 1 qt.
TABASCO® brand Chipotle Pepper Sauce 5 oz.
Yellow onion, sliced paper thin 7-1/2 lbs.
All-purpose flour 4 cups
Chili powder 1/2 cup
Cayenne pepper 1/2 Tbsp.
Salt 1 Tbsp.
White pepper 1 Tbsp.

Meatloaf

Ingredients Weight Measure
Butter 1/4 lb.
Onions, diced 3/4 lb.
Carrots, diced 3/4 lb.
Celery, diced 3/4 lb.
Chipotle peppers, diced 3/4 lb.
Mushrooms, diced 3/4 lb.
Ground beef, lean 10 lb.
Salt 2 Tbsp.
Garlic, powder 1-1/2 Tbsp.
Black pepper 1 Tbsp.
Worcestershire sauce 1 cup
A.1.® Sauce 1 cup
TABASCO® brand Chipotle Pepper Sauce 2 cups
Eggs 10 ea.
Parsley, fresh, chopped 1/4 cup
Breadcrumbs 10 cups

Mushroom Sauce

Ingredients Weight Measure
Button mushrooms, sliced 1 lb.
Butter 3 Tbsp.
Demi-glace/Gravy, prepared 4 cups
Sour cream 1 cup
TABASCO® brand Chipotle Pepper Sauce 2 Tbsp.

Method

  1. To prepare Chili-Fried Onions, combine the buttermilk and TABASCO® Chipotle Pepper Sauce and soak onions in the mixture overnight in refrigerator.
  2. To prepare the Meatloaf, sauté the onions in butter until translucent; then add carrots, celery, chipotle peppers and mushrooms and continue to sauté until the liquid has been released and reabsorbed.
  3. Combine the beef, remaining ingredients, using half of the breadcrumbs. Use the remaining breadcrumbs to reach desired consistency.
  4. Bake in loaf pans at 350°F for 45 minutes until firm. remove and allow to rest 10 minutes before removing from loaf pans.
  5. To make the Mushroom Sauce, while the meatloaf is cooking, sauté the mushrooms in the butter until the liquid has been released and reabsorbed.
  6. Add demi-glace or brown gravy, bring to a boil and let cook for 1-2 minutes.
  7. Add sour cream and TABASCO® Chipotle Pepper Sauce. Remove from heat and reserve until ready to use.
  8. To finish Chili-Fried Onions, combine the dry ingredients and mix well.
  9. Shake the excess buttermilk mixture off the onions and dredge in the seasoned flour.
  10. Shake off excess flour and fry in 350°F fryer until golden brown. Remove and drain.
  11. To serve, place 8-oz. slice of Meatloaf on each plate and ladle Mushroom Sauce over top. Serve with 6-oz. portion of Chili-Fried Onions and 6 oz. mashed potatoes.

Yield: 20 servings