Instructions: 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 processor. Puree until smooth. Strain.

Heat oil in heavy large skillet over medium-high heat. Add onion and celery and saute until tender, about 10 minutes. Add cumin and nutmeg and stir 1 minute. Remove from heat. Transfer to large bowl. Cool.

Preheat oven to 375 degrees.

Add beef, pork, bread crumbs and salt to onion mixture. Add 1/2 cup chipotle sauce. Mix until well blended. Add eggs and mix well. Press mixture into 9- by 5-inch loaf pan. Brush top with some of remaining chipotle sauce.

Bake meatloaf until thermometer inserted into thickest part registers 160 degrees, about 1 hour.

Transfer to rack. Cool slightly. Drain off any oil. Turn meatloaf out onto platter. Serve with remaining salsa.

This recipe yields 8 servings.

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