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 |  steamed Brussels sprouts with butter and a little Kosher salt |
 meat loaf ingredients |  meat loaf * before it goes into the oven * |
 Easy Pumpkin Mashed Potatoes ingredients | I had some pumpkin puree left in a can, so added it to the meat loaf and also mashed potatoes for dinner. The flavor was very subtle though, so you can double the amount of pumpkin if you want a stronger pumpkin flavor (add another 1-2 slices of bread if you add more pumpkin to the meat loaf) **  |
PUMPKIN CHIPOTLE MEAT LOAF
1 to 1-1/2 lbs. VERY lean ground beef (I use 96/4)
1 egg
3 TB pumpkin puree
2-3 slices fresh bread (crumbled with your hands)
1 chopped Chipotle pepper in adobe sauce (more or less, to taste)
1 tsp salt (preferably sea salt or Kosher salt)
1 can (about 15 oz) diced chili-ready or Mexican seasoned tomatoes, including the juice Mix all ingredients together with your hands (reserving about 1/2 cup of the tomatoes). Lightly pack into a sprayed loaf pan (about 9” size). Put remaining tomatoes and juice on top.
Cover lightly with foil and bake at 375 about 35-45 minutes ~ uncover and bake another 10-20 minutes (depends how big the loaf is). Let set in pan about 5 minutes; slice in pan and serve. Note: Don’t try to unmold it, or expect perfect slices. It’s too moist & tender to hold an exact shape or slice.
Serves 3-4
I served this with PUMPKIN MASHED POTATOES ** Just add 1-2 TB pumpkin puree to your homemade or refrigerated fresh mashed potatoes, with some butter and a little salt. Stir to mix well. If prepared ahead (or using refrigerated mashed potatoes), you can reheat them (covered) for about 5 minutes in the microwave (or cover and stick them in the oven with the meat loaf for the last 20-30 minutes of cooking). ** NOTE: I usually use plain mashed potatoes, but picked up sour cream & chives by mistake. No problem :)
1 to 1-1/2 lbs. VERY lean ground beef (I use 96/4)
1 egg
3 TB pumpkin puree
2-3 slices fresh bread (crumbled with your hands)
1 chopped Chipotle pepper in adobe sauce (more or less, to taste)
1 tsp salt (preferably sea salt or Kosher salt)
1 can (about 15 oz) diced chili-ready or Mexican seasoned tomatoes, including the juice Mix all ingredients together with your hands (reserving about 1/2 cup of the tomatoes). Lightly pack into a sprayed loaf pan (about 9” size). Put remaining tomatoes and juice on top.
Cover lightly with foil and bake at 375 about 35-45 minutes ~ uncover and bake another 10-20 minutes (depends how big the loaf is). Let set in pan about 5 minutes; slice in pan and serve. Note: Don’t try to unmold it, or expect perfect slices. It’s too moist & tender to hold an exact shape or slice.
Serves 3-4
I served this with PUMPKIN MASHED POTATOES ** Just add 1-2 TB pumpkin puree to your homemade or refrigerated fresh mashed potatoes, with some butter and a little salt. Stir to mix well. If prepared ahead (or using refrigerated mashed potatoes), you can reheat them (covered) for about 5 minutes in the microwave (or cover and stick them in the oven with the meat loaf for the last 20-30 minutes of cooking). ** NOTE: I usually use plain mashed potatoes, but picked up sour cream & chives by mistake. No problem :)
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