Meatloaf Makeover with Chipotle Ketchup

Prep Time:
Cook Time: 45 min
Serves: 6

The smoky chipotle ketchup in this recipe takes this herb-laden meatloaf to the next level. Bulgur and spinach help to keep the meatloaf moist and lean.


Meatloaf Makeover with Chipotle Ketchup:

1 lb (0.5 kg) ground chicken
1/2 cup (125 mL) bulgur
2/3 cups (170 mL) water
1 cup (250 mL) onions, minced
1 clove garlic, minced
1 tsp (5 mL) olive oil
1 pkg frozen spinach, defrosted, drained and chopped
1/4 tsp (1.25 mL) salt
1/2 tsp (2.5 mL) black pepper, freshly ground
1/4 cup (60 mL) sesame seeds
2 tsp (10 mL) paprika

Chipotle Ketchup:

1 tbsp (15 mL) chipotle peppers, in adobo sauce
1/4 cup (60 mL) ketchup
1/4 cup (60 mL) tomato paste
2 tbsp (30 mL) lemon juice, fresh
1 tsp (5 mL) cumin, ground


Meatloaf Makeover with Chipotle Ketchup

1 In a saucepan over medium-high heat, bring water to a boil. Add bulgur; remove from heat. Let stand covered, for 20 minutes or until liquid is absorbed and grain is tender. Let cool.
2 Dice the onions finely and mince the garlic. Sauté in olive oil in a non stick pan.
3 Place package of defrosted frozen spinach in a colander and use your hands to squeeze out excess water.
4 In a bowl combine bulgur with ground chicken, sautéed onion and garlic, spinach, salt, pepper, sesame seeds and paprika.
5 Pat meatloaf mixture into a loaf pan that has been sprayed with vegetable cooking spray. Bake loaf in a preheated oven at 350ºF (180ºC), uncovered, for 45-60 minutes.
6 Serve meatloaf with Chipotle Ketchup.

Chipotle Ketchup

1 Puree the can of chipotles in adobo sauce.
2 Combine chipotle puree with rest of ingredients in a small bowl. Set aside to allow flavours to mingle.