DudeFood Tuesday: Cha Cha Meatloaf
Tuesday, November 18. A beautiful day, because today its both my Birthday and DudeFood Tuesday! If it’s your birthday you give everybody a treat and you get one or two presents. Speaking about presents: last week I was presented with a rather “witty” comment on my blog about the chicken satay (red.: this all happened on the Dutch article). This dude got (bitch)slapped because I suggested that winter was too cold too fire up a BBQ outside. And if you get slapped, you get hit double since I was also told that my chickensatay was defnitely not a dude ‘only’ dish. Now seriously.. I have to object to this because this particular chicken satay was made of specially flown in young rooster (the dude under the chickens right?)
Anyway, it’s my birthday and on your birthday you share. And when you share the Dude way, you share a lot and it’s rock and roll, baby! And if I say Rock and Roll, the first thing that comes to mind is Meatloaf. And let’s be clear; Meatloaf is a guy. That is the dude of dudes so to speak. Even in this day and age the young folks dance when “Paradise by the Dashboard light” is on the air. Who can resist doing a little shuffle when you hear that golden oldie?
And as it happens, meatloaf is also one of my favorite dudefood recipes and naturally I want to share this with you on my birthday. Now pay attention though; like the rock legend, this meatloaf is big, firm and – of course – fatty. So if you’re not the bold kind when it comes to heavy recipes and if you kind of fancy your waistline, you might want to skip this weeks dudefood Tuesday. This might simply not be your recipe.
However… if you skip all that diet nonsense and think about the essence of what meatloaf is, you’ll have to agree that this is a winner. It stands out from your average meatloaf as it has a kick of chipotle peppers, a little bit of cayenne and chocolate to give it that true Mexican feeling. If you think about it, it looks a little like Meatloaf who dances a Cha Cha; a little weird but still pretty good! (although maybe we should argue if Meatloaf dancing a Cha Cha can be considered ‘good’ under any circumstances…
And you wanna know what birthday present I got? Well, the Misses and Dudette Charlotte took my personal meatloaf recipe and prepared it from scratch for yours truly. Now that’s what I call a ‘spoiled rotten on your birthday’ feeling. I just had to pull up a chair and tuck into to the best meatloaf you can possibly imagine.
So today I am the one being spoiled and I’m pretty sure I will have to return that favor to the Misses next week to make up for that… 😉
Cha Cha Meatloaf with chipotle
- 24 slices of pancetta
- 3 cloves of garlic
- 1 big onion
- 70 gr panko
- 60 ml milk
- 2 eggs
- 4 chipotle peppers in adobo sauce finely chopped plus 1-2 tsp of the adobo sauce if you like it extra spicy
- 800 gr ground meat 50%beef/50% pork
- 50 gr dark chocolate
- 1 tsp cayenne pepper
- 1 tbsp dijon mustard
- 2 tbsp fresh thyme
- 80 gram pancetta chopped
- Preheat the oven to 180 C.
- Cut the onion finely as well as the garlic. Take a small bowl and put the panko together with the milk in it and leave to soak for about 5 minutes.
- Fry the onion and the garlic until translucent. Add the chocolate and the chipotle and stir until melted through. Set aside to cool
- Place the ground meat into a large bowl and add the fresh thyme, the cayenne pepper, the dijon mustard, the eggs, the panko, the chopped pancetta and mix everything well
- Don't forget to add salt and pepper. If you're unsure if you got the seasoning right, take a tiny bit of meat and bake a mini hamburger to test. If it lacks anything, add it.
- Take a cake tin of about 25 cm long and place the strips of pancetta in it to overlap each other. Add the meatmixture in and press this tightly with a spoon. The tighter the better it will stick together when you turn it out. Place the top pancetta strips over it and put into the oven (place on a tray as there will be some fat coming out)
- Put into an oven for 45 minutes, remove from the oven and leave to stand for five minutes before turning over on the baking tray and remove the tin. Put back into the oven to color the pancetta on the top of the loaf. This will take about 15 minutes.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.