This Way In >>

State Fare: May issue of Bon Appetit Magazine features the Ranch at Las Colinas’ chipotle meatloaf


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:

chipotle meatloaf at the ranch at las colinas (photo: bon appetit)

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.

Preparation

  • 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.

Recently Published

»

Sixty Vines to expand to Uptown Dallas later this year!

Ask anyone in Plano where the ladies like to sip Chardonnay, and ...

»

Food from chef Chris Patrick, wines from famed Goldschmidt Wines will star in this wine dinner on Wednesday, February 22

Mark Wednesday, February 22 on your wine dinner calendar because ...

»

Wayward Sons, home to vegetable charcuterie, has closed

Chef Graham Doods and the team behind his Wayward Sons restaurant ...

»

Chef DJ Quintanilla will debut Fat Chicken, his plucky Trinity Groves salute to yardbirds, on Wednesday, February 15. Here’s the menu.

Chef DJ Quintanilla and his Sig-O, Linda Mazzei, are fighters. When ...

»

Where are you eating lunch or dinner tonight? We’re recommending Fogo de Chao’s new Uptown steakhouse, which debuts today, Monday, February 13 (and here’s how to snag a free meal)

  Brazilian churrascaria Fogo de Chão adds its newest ...

»

Cantina Laredo rolls back to 1984 with new menu of 1980s “originals”

TexMex stalwart Cantina Laredo has revamped its menu with new ...

»

Chef team behind bbbop Seoul Kitchen ready to strut with Chicken Moto, new K-fried chicken concept launching February 23

Sandy and Greg Bussey, Steve Shin and Sam Osee — the team ...

»

Looking for a Kosher or Halal restaurant to host your next big dinner? A former Samar by Stephan Pyles chef has the answer

We get a lot of restaurant questions sent to Hatch HQ, but the ...

»

Mirador, tiny jewel box restaurant in downtown Dallas, adds another important meal

Propped on a picture-perfect corner perch in downtown Dallas, ...