CHIPOTLE MEATLOAF

CHIPOTLE MEATLOAF
Adapted from the Parish Café, Boston (via the Boston Globe, January 2006), this meatloaf can be a little bit spicy -- or a little bit more spicy. Serves 4-6.

Olive oil (for the pan)
1 lb 93% lean ground sirloin
1 lb 80% lean ground beef
1/3 cup ketchup
1 egg
1-1/2 tsp each kosher salt and ground black pepper
3/4 cup dry bread crumbs
1 Tbsp canned chipotle peppers in adobo, chopped
1 clove garlic, chopped
2 Tbsp shredded romano cheese

Preheat oven to 375°F. Lightly oil a 9x5x3 inch loaf pan.

In a bowl, combine all ingredients. Mix together lightly with your impeccably clean hands. Press mixture into the loaf pan and cover with foil. Set the loaf on a rimmed baking sheet. Bake for 45 minutes. Remove foil, and continue baking for 10 minutes, or until browned.