Here is the recipe for the meatloaf and the sauce. Some of the measurements aren’t precise, but I usually work it out til it tastes good :P.
Albondigon en Salsa de Chipotle
Mexican Meatloaf in Chipotle Sauce
1 lb. ground beef
1 lb. ground pork (roll of sausage would work too)
1/2 cup masa harina (the finely ground corn flour for tortillas)
1/2 cup milk
2 tbsp. diced onion
2 tbsp. chopped cilantro
1 1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. chipotle sauce (can be from can or use some from the sauce recipe below)
2 eggs slightly beaten
Carefully mix all ingredients together until all evenly is incorporated. Form mixture into loaf in a loaf pan and cook for 90 minutes at 350 degrees F.
Salsa de Chipotle
2 – 4 dry or pickled chipotles
1 – 15 oz. can tomatoes (stay away from the stewed; they usually have sugar and other spices and will skew the flavor)
diced onion, cilantro and salt to taste
Green Olives, optional (reduce your salt accordingly if you add olives directly to the sauce)
Heat the tomatoes in a sauce pan over med-low heat. Add the chipotles, onion and salt. Bring mixture to a low boil approx 5 minutes. Remove from heat and with a hand blender puree mixture til smooth, no chunks. Can transfer it to a standing blender, but be careful not to seal the lid too tight or it’ll have a blow out. Remove the center portion of the cup lid and use a kitchen towel to cover the opening being careful not to burn yourself with the steam :S. Once the sauce is the right consistency add the chopped cilantro.
I add whole Manzanilla olives (6-8 per person) or sliced Queen olives (3-4 per person) just before serving. I like lots of sauce so I usually double the recipe so I’m sure to have leftovers :P.