I guess I finally have to concede that we are definitely going into the fall mode after a beautiful Indian summer. It’s always difficult for me to let the summer go and put the barbecue away. It leaves me reminiscing about the summer dinner parties I should have had, or the dishes I should have tried that were on my summer food list like the recipe for Moroccan Grilled Leg of Lamb Salad with a Mint and Basil Vinaigrette and Couscous. So much food – so little time to try it all! I came across this recipe while I was watching The Kitchen cooking show and thought it would help ease me into fall cooking which it definitely did. It is super moist, and full of Mexican flavors and a real flavor departure from the regular meatloaf I make. It combines chorizo and ground beef, with the addition of roasted green chile peppers, cumin, chile powder, cayenne and lots of garlic. I used my food processor to chop all the veggies and even mix the eggs which makes the assembly go really quick. The sauce is what really makes it delicious and it starts with a tomato base, roasted green chiles, chipotle peppers in adobo sauce, and is sweet and sour with the addition of brown sugar and mustard. I made Yukon Gold mashed potatoes to go with it which are also more of a fall side dish for me and since the oven was on, just bumped the heat up after the meatloaf was cooked and roasted some asparagus to serve alongside. Next time I will make a double batch and freeze one for another day. Click here for recipe….