There are so many reasons I’m a fan of the Ranch at Las Colinas, a F2T temple if there ever was one. I’ve talked about them here, here and here. And here. Nearly every ingredient on their menu is grown or made in Texas. Their chefs, John Franke and Grant Morgan, are rock star cooks; their food follows a from-scratch sensibility that you don’t expect to find in a restaurant in the middle of Las Colinas, a corporate headquarters better known for cubicle farms than vegetable farms. I also admire and respect the Ranch’s management team — Judd Fruia, Jack Gibbons and Randy DeWitt — as a group, they are one of the best in the business.
Know what else they do right? Meatloaf. Chipotle-spiked meatloaf good enough to make the pages of the new issue of Bon Appetit magazine. Flip to page 16 if you want to see it. (Go ahead. We’ll wait.)
Don’t have the May issue? Okay, here’s a link to the online version.
Or you can just print this:
Ingredients for the Ranch at Las Colinas’ chipotle meatloaf
- Nonstick vegetable oil spray
- 1/4 pound applewood-smoked bacon, coarsely chopped
- 1 3/4 pounds ground beef chuck
- 1 cup chopped onion
- 1 cup heavy cream
- 1 cup panko (Japanese breadcrumbs)
- 3 large eggs, beaten to blend
- 1/2 cup chopped celery
- 1 1/2 tablespoons chopped fresh cilantro
- 1 tablespoon kosher salt
- 1 1/2 teaspoons minced flat-leaf parsley
- 1 1/2 teaspoons minced fresh rosemary
- 1 1/2 teaspoons minced fresh thyme
- 1 1/4 teaspoons ground ancho chiles
- 1 1/4 teaspoons smoked paprika
- 3/4 teaspoon freshly ground black pepper
- 3/4 cup plus 2 tablespoons ketchup
- 2 tablespoons puréed chipotle chiles from canned chipotle chiles in adobo (about 1 large chile)
Ingredient Info:Panko can be found in the Asian foods section of most supermarkets and at Asian markets. Ground ancho chiles, smoked paprika, and chipotle chiles in adobo can be found at some supermarkets and at specialty food stores and Latin markets.
Preheat oven to 400°. Coat the bottom and sides of a 13x9x2″ baking pan with nonstick spray. Pulse bacon in a food processor until coarsely ground. Transfer to a large bowl. Add ground chuck and next 13 ingredients. Mix well to evenly incorporate. Transfer meatloaf mixture to pan and form into a long log (about 12×5″). Smooth loaf all over.
Bake meatloaf until an instant-read thermometer inserted into the center registers 150°, about 35 minutes.
Stir ketchup and puréed chipotle chile in a small bowl. Spread 1/2 cup chipotle barbecue sauce all over the top and sides of meatloaf. Bake meatloaf until instant-read thermometer inserted into the center registers 165°, about 10 minutes longer. Serve with remaining chipotle barbecue sauce alongside.