Adelle's Meatloaf with Chipotle Ketchup Meatloaf

Adelle's Meatloaf with Chipotle Ketchup
Meatloaf
2 slices applewood smoked bacon, diced
1 small yellow onion, finely chopped
1 carrot, diced
1 celery stalk, diced
1 cup shiitake mushrooms, julienned
1/4 cup red pepper, diced
2 cloves garlic, minced
1 tablespoon fresh basil, chopped
1 tablespoon fresh thyme, chopped

1 1/2 pounds ground veal

1 1/2 pounds ground pork

1 1/2 pounds ground beef
2 eggs
2 tablespoons Worcestershire sauce
6 tablespoons plain ketchup
1 tablespoon Dijon mustard
Salt and pepper to taste
Chipotle ketchup
4 cups tomatoes, chopped
3/4 cup tomato paste
2 cups onion, chopped
1 green pepper, chopped in 1-inch pieces
Canned chipotle peppers to taste
1 bay leaf
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon black pepper, ground
1/4 teaspoon cinnamon
1/4 teaspoon dry mustard
1 teaspoon garlic, minced
1/4 cup malt vinegar
1/4 cup brown sugar

For the meatloaf: Heat oven to 350 degrees.

Cook bacon in skillet just until fat melts; drain and cool.

In separate pan sweat the onions, carrots, celery, mushrooms, red pepper and garlic until soft. Remove from heat; add fresh basil and thyme; cool.

In large bowl combine veal, pork, beef, eggs, Worcestershire, plain ketchup, mustard, salt and pepper. Add bacon and vegetables and combine well. Divide mixture among two large loaf pans, cover with foil and bake 45 minutes. Remove foil and bake 15 minutes more. While the meatloaf bakes, prepare chipotle ketchup.

For the ketchup: Combine tomatoes, tomato paste, onion, green pepper and chipotle pepper in saucepan. Bring to boil and simmer for about 30 minutes. Add bay leaf, cloves, allspice, pepper, cinnamon, dry mustard, garlic, vinegar and brown sugar. Bring to boil and simmer, stirring often, for 10 minutes. Serve over meatloaf.

Serves 14 to 18.

Chef John Anderson, Adelle's Fine American Fare, Wheaton