Chipotle meatloaf with roasted root vegetables
- ¾ cup golden raisins
- ¾ cup ketchup
- 1 ½ tbsp chipotle pepper and sauce
- 6 sweet potatoes
- 12 carrots
- 3 lbs ground beef
- 6 eggs
- ⅓ cup minced garlic
- 1 ½ cups panko bread crumbs
- 1 tbsp cumin
- 1 tbsp smoked paprika
- 1 tbsp chili powder
- ⅓ cup olive oil
Preheat oven to 450 degrees F. Mince golden raisins. In a medium bowl, combine ketchup and chipotle sauce (discarding the pepper). Scrub sweet potato and carrots and cut into 1-inch dice.
In a bowl, combine ground beef, egg, garlic, panko, golden raisins, cumin, smoked paprika, garlic, chili powder, and salt. Mix with your hands until combined.
Place a large piece of foil on a baking pan. Transfer ground beef mixture to the center of the foil and pat into a loaf, about 12 inches by 5 inches. Spread with chipotle ketchup. Place carrots and
Place carrot and sweet potato on the other side of the pan; drizzle with olive oil and sprinkle with salt and pepper. Transfer to the oven and bake 25 minutes, until center of the meatloaf registers 165 degrees F and vegetables are soft.