MEAT LOAF - HOT & SMOKEY WEST TEXAS BBQ

MEAT LOAF - HOT & SMOKEY WEST TEXAS BBQ image

Categories Beef

Yield 8 people

Number Of Ingredients 15

2 C. finely chopped yellow onion
1 C. chicken stock or reduced-sodium canned chicken broth
4 garlic cloves, peeled and finely chopped
2 t. olive oil
1/2 t. ground cumin, preferably from toasted seeds
1/2 t. dried oregano, crumbled
1/2 t. dried thyme, crumbled
1/2 C. plus 1/3 C. store-bought thick, hot, smoky tomato-based barbecue sauce
1/2 C. evaporated milk, preferably skim
2 large eggs
4 t. soy sauce, preferably tamari
4 t. Worcestershire sauce
2 canned chipotles en adobo
3/4 C. old-fashioned rolled oats
2 lbs. lean, freshly ground beef, brought just to room temperature

Steps:

In a medium skillet over medium heat combine the onion, chicken stock, garlic, olive oil, cumin, oregano and thyme. Cover and bring to a simmer. Cook, stirring once or twice for 10 min. Uncover, raise the heat slightly and continue to cook, stirring often, until all of the liquid has evaporated and the vegetables are lightly browned, 8-10 min. Remove from the heat. Add 1/2 cup of the BBQ sauce and the evaporated milk and stir, scraping any browned deposits from the bottom of the skillet. Cool to room temperature. Position a rack in the middle of the oven and preheat to 350 degrees. In a small bowl whisk together the eggs, soy sauce, Worcestershire sauce and chipotles. In a large bowl combine the oats, the cooled mixture from the skillet, the beef and the beaten egg mixture. Stir together lightly but thoroughly. Spoon into a 9x5x3 inch loaf pan, mounding the meat mixture slightly. Spread the remaining 1/3 cup bbq sauce evenly over the top of the loaf. Bake the meat loaf until the top is lightly browned, the juices are bubbling, and an instant-read thermometer inserted into the center of the loaf registers 130 degrees, about 1 hour. Let the loaf rest in the pan on a rack for 10 minutes (it will reabsorb rendered juices and become firm enough to cut). Slice the meat loaf and serve immediately.