Southwestern Pork Meatloaf

I can honestly say this meatloaf is the best thing I've ever cooked.  Well, if it's not the best it's way ahead of whatever is second.

If you have a cast iron loaf pan, please use it for this recipe.  I bought mine a few months ago at the  Lodge Factory Store. 

1 pound ground pork
1/4 cup chopped white onion

1 small Serrano, stemmed, seeded and finely chopped

1 cup bread crumbs

1 egg lightly beaten

1 t. minced garlic

1 T. Tone's Chipotle Seasoning

1 can Del Monte Petite Diced Tomatoes with Chipotle Chilies

3/4 cup light brown sugar

Preheat oven to 350 degrees.  Lightly grease a loaf pan.

In a large bowl combine the pork and next 6 ingredients.  Add 2 T. of the diced tomatoes.  Lightly mix the ingredients.  A lot of stirring and mixing results in a very heavy meatloaf.

Spoon into the loaf pan and bake for 45 minutes.

Meanwhile, in a small saucepan, combine the remaining tomatoes and the brown sugar.  Bring to a low simmer and let the mixture thicken while the meatloaf cooks.

When the 45 minutes are up, slowly pour the tomato/brown sugar mixture over the top.  It's a good idea at this point to either put the loaf pan on a baking sheet or put a baking sheet on the rack under the meatloaf. 

Let the meatloaf cook another 12-15 minutes.  All that tomato/brown sugar goodness is going to soak into the meatloaf.  The tomatoes remaining on top are going to melt into the top and give you a flavor that is absolutely delicious.

Remove from oven and let the meatloaf rest for 5 minutes or so before serving.