Sometimes you just have to make do...

Inspired by Cory's pizza post, I decided to make one of my own. So, while at Sprout's the other day, I grabbed some frozen dough. They make it in their bakery, and I can only assume it's some kindof delicious. I came home, and immediately threw it in the freezer.
Yesterday, when I was ready to create this pizza, guess what was still frozen?

Lucky for me I had some ground beef and pork available, already thawed. What's good to do with ground beef and pork?

Meatloaf

Not just any old Meatloaf. It's the "whatever Brad's got in the pantry is going into this to add nutritional value" meatloaf.

Chipotle Meatloaf:
2lbs total of ground meat -- beef, pork or turkey. The choice is yours. I like a combo.
1 Red Bell Pepper -- diced
1 Yellow Bell Pepper -- diced
1 Onion (yellow, in this case) -- diced
1 Can Ro*Tel -- I used regular strength – partially drained
An Egg
2/3 Cup of Panko -- or any old breadcrumb (+-)
1 Tbsp Chili Powder* (+-)
1 tsp Garlic Powder (+-) or fresh, if you've got it.
1 tsp Salt
1/2 tsp Black Pepper (+-)

Chipotle Meatloaf Sauce: -- you might want to double this.
1 Can Tomato Sauce – the small one. 8oz I think?
2-3 Chipotle peppers (from the can, with the adobo) -- chopped
1 tsp Chili Powder*
1 tsp Worcestershire Sauce
3/4 tsp Garlic Powder
Pinch of salt

Let's get started.
Get those meats out of the fridge, so they can come to room temperature. Set your oven @ 350.

Throw your diced peppers and onion into a skillet and sauté them for a few minutes, until they’ve softened and the rawness is cooked out of them. Don’t overdo it. Let those cool while you add the remainder of your ingredients to that pile of meat in a bowl. Put all the sauce ingredients together and mix half of the sauce in with your meat mixture – know that chipotle’s are HOT, so, if you don’t like spicy use less. Reserve the other half for spooning on top of the loaf while it bakes. Now that your veggies are cool, throw them in with the rest of the mix. Place your hands into the meat mixture and fold it together until all the ingredients are incorporated. Don’t overdo this either. The more you mix, the more like sausage and less like meatloaf this thing is going to be. Mine was pretty wet when it all came together, so, I added more breadcrumbs. Now that your loaf is nicely mixed, put it in your loaf pan, and throw it in the oven. After about 15 minutes, spoon the rest of the sauce on top of the loaf, and bake until the internal temp is 160. Mine took about an hour.

Note if you had some sautéed zucchini, squash, tomato, celery or otherwise, these would also be delicious in this meatloaf. That’s the cool thing about meatloaf. You can put pretty much anything into it. Also, you’d be wise to make a double recipe of the sauce, so you can have some on the side for dipping. Or, put less in the loaf, it’s up to you. If you made double, and had some left over at the end, you could make a Bloody Mary with it.

*Taste your chili powder. If it’s really hot, use less. If it’s really salty, use less salt. Maybe it’s old and has lost its punch – do not add more in this case. Go buy some new. Or, better yet, make your own. Look for that post this weekend.