Hatch Green Chile Meatloaf is easily one of my favorite comfort foods. In addition to the flavor going above and beyond, from the roasted green chile, the texture is also incredible. The lack of a loaf pan and the addition of freshly baked rosemary bread keeps everything soft and juicy.
Jump to:
Why You'll Love This Recipe
This Meatloaf Recipe goes above and beyond compared to a more traditional homemade meatloaf. In fact, I'll go out on a limb and say it should undoubtedly be found on a menu in New Mexico. But lucky for us, we can all make it in the comfort of our own homes!
Ingredients
- Ground Beef - I like to use 80/20.
- Fresh Bread - I prefer Rosemary Bread.
- Water
- Beef Better than Bouillon
- Worcestershire Sauce
- Eggs
- Oregano
- Parsley
- Minced Garlic
- Roasted Hatch Chiles
- Kosher Salt
- Black Pepper
Meatloaf Glaze Ingredients
- Ketchup
- Dark Brown Sugar
- Hatch Red Chile Powder
See the recipe card below for full information on ingredients and quantities.
Step-by-Step Instructions
Begin by preheating the oven to 350°F.
Next, prepare a large baking sheet with heavy-duty aluminum foil.
Now, add the fresh Bread to a food processor and pulse until it has become fresh soft bread crumbs,
Add the fresh bread crumbs to a large mixing bowl with the ground beef.
Whisk the water and Beef Better than Bouillon together and pour it over the bread crumbs, followed by the Eggs, Worcestershire Sauce, Oregano, Parsley, Minced Garlic, Kosher Salt, and Black Pepper.
Stir the mixture thoroughly and allow it to sit for about 5 minutes to become a paste-like texture.
Add Hatch Chiles to the bowl.
Gently mix all ingredients to be sure everything is evenly dispersed throughout, but don't overly mix.
Whisk the Ketchup, Dark Brown Sugar, and Hatch Red Chile Powder in a small mixing bowl.
Place the Meatloaf Mixture on the foil-lined baking sheet and shape it into a loaf.
Spread half of the Meatloaf Glaze using a basting brush over the entire loaf.
Lastly, place the Meatloaf on the middle rack in the oven and bake it for about an hour and forty-five minutes or until the center reads 165°F using an instant-read thermometer.
Once the Meatloaf is done baking, remove it from the oven and top it with the remaining Hatch Red Chile Meatloaf Glaze.
Expert Tips
- Using fresh bread crumbs adds a ton of moisture to this recipe. Plus, the use of rosemary bread also adds to the flavor.
- Hatch green chiles give this meatloaf a ton of flavor. Just be sure you are using chiles that won't overpower the other flavors by being too spicy.
- By not using a loaf pan, this meatloaf recipe comes out much less dense than a normal meatloaf. The texture is not difficult to form. Just be sure you pack it all together on the backing sheet, and you'll be good to go.
Recipe FAQs
The secret to a great meatloaf is to use fresh bread crumbs and not using a loaf pan. The fresh breadcrumbs add moisture, and by not using a loaf, your meatloaf doesn't become too dense.
The ideal temperature to bake meatloaf is 350°f to ensure the meat doesn't dry out.
A basic meatloaf formula consists of ground meat, bread crumbs, and eggs.
Bread crumbs and eggs are essential to meatloaf, acting as a binder to hold the loaf together and ensure it doesn't fall apart.
More Recipes You'll Love
If you made this Hatch Green Chile Meatloaf recipe or any other of my recipes, please leave a Star Rating and let me know your thoughts in the comments below.
Don't forget to tag @chickenfriedkitchen on Instagram, Subscribe on YouTube, and Follow on Pinterest and Facebook! I'll see you there!
📖 Recipe
Meatloaf Recipe: With Hatch Chiles
Ingredients
For the Meatloaf
- 4 Slices Freshly Baked Bread - preferably Rosemary
- ½ Cup Water
- ½ tsp. Better Than Bouillon - Beef
- 2 Eggs - lightly beaten
- 1 ½ Tbsp. Worcestershire Sauce
- 3 tsp. Minced Garlic
- ½ tsp. Oregano - dried
- 1 tsp. Parsley - dried
- 1 tsp. Kosher Salt
- 1 tsp. Black Pepper
- 2 Cups Roasted Hatch Chiles
- 2 Lb Ground Beef 80/20
Hatch Chile Meatloaf Glaze
- ½ Cup Ketchup
- 4 Tbsp. Dark Brown Sugar
- 2 tsp. Red Hatch Chile Powder
Instructions
- Preheating the oven to 350°F.
- Prepare a large baking sheet with heavy-duty aluminum foil.
- Add the fresh Bread to a food processor and pulse until it has become fresh soft bread crumbs, and then add them to a large mixing bowl.
- Whisk the water and Beef Better than Bouillon together and pour it over the bread crumbs, followed by the Eggs, Worcestershire Sauce, Oregano, Parsley, Minced Garlic, Kosher Salt, and Black Pepper.
- Stir the mixture thoroughly and allow it to sit for about 5 minutes to become a paste-like texture.
- Finally, add Hatch Chiles and Ground Beef to the bowl and gently mix to be sure everything is evenly dispersed throughout the mixture.
- Now, whisk together the Ketchup Dark Brown Sugar and Hatch Red Chile Powder in a small mixing bowl.
- Place the Meatloaf Mixture on the foil-lined baking sheet and shape it into a loaf.
- Using a basting brush, spread half of the Meatloaf Glaze over the entire loaf.
- Lastly, place the Meatloaf on the middle rack in the oven and bake it for about an hour and forty-five minutes or until the center reads 165°F using an instant-read thermometer. Once the Meatloaf is done baking, remove it from the oven and top it with the remaining Hatch Red Chile Meatloaf Glaze.
Video
Notes
- Using fresh bread crumbs adds a ton of moisture to this recipe. Plus, the use of rosemary bread also adds to the flavor.
- Hatch green chiles give this meatloaf a ton of flavor. Just be sure you are using chiles that won't overpower the other flavors by being too spicy.
- By not using a loaf pan, this meatloaf recipe comes out much less dense than a normal meatloaf. The texture is not difficult to form. Just be sure you pack it all together on the backing sheet, and you'll be good to go.
Leave a Reply