CHIPOTLE MEAT LOAVES WITH SPINACH-CHEDDAR MASHED POTATOES

CHIPOTLE MEAT LOAVES WITH SPINACH-CHEDDAR MASHED POTATOES image

Number Of Ingredients 15

Chipotle Meat Loaves:
1 cup(s) baked tortilla chips, finely crushed (1/2 cup)
1/3 cup(s) milk
1/3 cup(s) grated Cotija or Parmesan cheese
1/4 cup(s) chopped cilantro
1/4 cup(s) scallions
1 large egg
1 1/2 pound(s) lean ground beef
Glaze:
1/4 cup(s) ketchup
2 tablespoon(s) mild molasses
1(plus 1 tablespoon adobo sauce from can) canned chipotle chile
1 tablespoon(s) lime juice
1 container(s) cherry tomatoes on the vine
Spinach-Cheddar Mashed Potatoes (recipe follows)

Steps:

* 1. Heat oven to 500 degrees F. * 2. Chipotle Meat Loaves: In a large bowl, combine tortilla chips, milk, Cotija cheese, cilantro, scallions, and egg. Add ground beef; toss mixture with hands until evenly combined. Shape into 4 tightly packed (5- x 3-inch) oval loaves. * 3. Glaze: Mix all ingredients in a small glass measure until blended. * 4. Spray a large nonstick skillet with cooking spray and heat over medium-high heat. Add meat loaves and cook 2 minutes per side, or until nicely browned. * 5. Transfer loaves to a broiler pan rack that has been sprayed with cooking spray. Brush loaves with glaze. Place stems of cherry tomatoes around meat loaves; lightly coat with cooking spray. Roast 12 minutes, or until just cooked through and internal temperature registers 155 degrees F on an instant-read thermometer. * 6. To serve, place a mound of Spinach-Cheddar Mashed Potatoes on each serving plate and top with a meat loaf and roasted tomatoes. * 7. Spinach-Cheddar Mashed Potatoes: Heat a 1-pound package refrigerated or frozen mashed potatoes according to package directions. Sauté a 5-ounce bag baby spinach in 2 tablespoons unsalted butter in a large skillet until wilted; stir into hot potatoes with 1/2 cup shredded sharp cheddar cheese until cheese is melted and incorporated.