While in Virgina last month, one of our meals was a large buffet. My two favourite items at the buffet were the meatloaf with chipotle sauce and the mashed potatoes with horseradish. These two items were surprisingly delicious when mixed together. So, I decided to try to recreate the food at home. And you know what? It was way too spicy! I can handle a medium-spicy dish. Bryan can handle super spicy dishes. Even he told me that my first attempt at recreating the food was delicious, but way too spicy. And it got more spicy the longer I let it sit in the fridge.
I was disappointed, but I’ll be trying this again soon (with fewer chipotle peppers and a milder horseradish). Despite the spiciness, I tried to eat one small piece at a time. A glass of almond milk at the ready.
What’s your favourite spicy dish? Have you ever made it too spicy to eat? How did you tone it down enough to enjoy it?
I’ve adjusted the portions in this recipe to reflect a milder version that I will be making next time.
Enjoy! I’m off to enjoy the last day of this gorgeous holiday weekend!
Spicy Chipotle Meatloaf Topped with Potatoes Whipped with Horseradish
- 2 pounds lean ground beef – approximate cost $6.00
- 2 large eggs – approximate cost $0.50
- 4 slices of bread – approximate cost $0.25
- 4 cloves of garlic – approximate cost $0.40
- 1 teaspoon sea salt – approximate cost $0.05
- 1 teaspoon black pepper – approximate cost $0.05
- 4 tomatoes – approximate cost $1.50
- 3 ounces of chipotle peppers (in adobo sauce) – approximate cost $1.50
- 8 medium-sized potatoes – approximate cost $2.00
- 2 tablespoons horseradish – approximate cost $0.75
- 1/4 cup butter – approximate cost $0.75
- 1/2 cup milk – approximate cost $0.50
- Prepare the chipotle sauce.
- Roast the tomatoes (I broiled them in the toaster oven for about 10 minutes on each side).
- Allow tomatoes to cool.
- Optional: Peel the skin off of the tomatoes (I left the skins on).
- Combine the roasted tomatoes and chipotle peppers in a blender.
- Blend until combined into a thick sauce.
- Prepare the meatloaf.
- Preheat oven to 350 degrees Fahrenheit.
- Place bread slices, salt, and pepper in a food processor and grate into fine crumbs (alternately tear bread into very small pieces or purchase breadcrumbs).
- Mince garlic.
- Combine the ground beef, garlic, eggs, and breadcrumbs in a large mixing bowl.
- Move meatloaf mixture into a 9×13 baking dish and press into an even layer.
- Bake until cooked through (approximately 35-45 minutes).
- Prepare the whipped potatoes.
- Optional: Peel skin off of the potatoes (I left the skins on).
- Bring a large pot of water to a boil.
- Slice potatoes into quarters.
- Boil potatoes until they can be easily pierced with a fork (approximately 15 minutes).
- Drain water.
- Combine potatoes, horseradish, butter, and milk.
- Whip with a hand mixer until well-combined.
- Put it all together.
- Top cooked meatloaf with a layer of the chipotle sauce.
- Add a layer of whipped potatoes on top of the chipotle sauce.
- Bake for an additional 15-20 minutes (or until the potatoes are browned).
Makes 8 servings (approximate cost: $1.78 per serving).