Chipotle Jalapeño Meatloaf and Hot Honey Carrots with Mint

Delicious Twist on a Classic Meatloaf with Tons of Flavor

INGREDIENTS:

1.25 lb 90% lean ground beef

1 egg

3 T plain bread crumbs

¼ C plain yogurt mixed with 1 t chipotle mayonnaise

2 Tablespoons finely chopped jalapeño

2 Tablespoons chopped red pepper

3 Tablespoons white sweet onion, finely chopped

¼ T garlic powder

¼ teaspoon ground cumin

1 teaspoon kosher salt

1 teaspoon black pepper

1 heaping Tablespoon chopped Italian parsley

2 Tablespoons good olive oil

4 medium carrots, washed and cut into large crosswise pieces

1 Tablespoon chopped fresh mint

1 Tablespoon hot honey

3 Tablespoon salted butter

METHOD:

• In a large mixing bowl combine the ground beef down to the Italian parsley. Mix all well, form into a brick and place into a large baking dish on parchment paper. There should be about 2 inches between the edge of the dish and the meatloaf. Drizzle the olive oil on top and spread all around. Roast in a 375°F oven for 35-40 minutes or until bubbling and cooked through.
• Steam the carrots until soft. Add the butter, hot honey, and the mint. Toss. Add a little salt if desired.
• Serve all items over cooked white quinoa and garnish with fresh chopped parsley.