Ingredients

• 1 ounce dried chipotle chilies, stemmed
  2 ripe medium sized Italian Roma tomatoes, cored
  3 garlic cloves, peeled
  2 cups water
  2 Tablespoons olive oil
  1 medium onion, diced
  3 celery stalks, diced
  1 teaspoon ground cumin
  1/8 teaspoon ground nutmeg
  11/4 pounds ground beef
  11/4 pounds ground turkey
  1/2 cup unseasoned bread crumbs
  11/2 teaspoons salt
  3 large eggs, beaten to blend

Directions:

• Combine chipotles, tomatoes, garlic and water in medium saucepan.
  Season with salt and pepper.
  Bring to boil.
  Reduce heat and simmer until reduced by 1/3, about 20 minutes.
  Cool.
  Transfer to a food processor and puree until smooth, then strain.
  Heat oil in heavy large skillet over medium high heat.
  Add onion and celery and sauté until tender, about 10 minutes.
  Add cumin and nutmeg and stir 1 minute.
  Remove from heat. Transfer to large bowl. Cool.
  Preheat oven to 375º F.
  Add beef, turkey, bread crumbs and salt to onion mixture.
  Add ½ cup chipotle sauce.
  Mix until well blended. Add eggs and mix well.
  Press mixture into 9 x 5inch loaf pan.
  Brush top with some of remaining chipotle sauce.
  Bake meatloaf until a meat thermometer registers 160ºF, about 1 hour.
  Transfer to rack. Cool slightly. Drain off any grease.
  Turn meatloaf out onto platter. Serve with remaining sauce.