Meatloaf is easily one of my favorite comfort foods, and in this recipe, I took it a step further with the addition of freshly roasted Hatch Chiles. Talk about a flavor booster! In addition to the flavor going above and beyond, the texture is also incredible. The lack of a loaf pan and the addition of freshly baked rosemary bread keeps everything soft and juicy.
How to make Meatloaf
Meatloaf 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
Directions for Hatch Chile Meatloaf
This Meatloaf Recipe is super easy to make and takes minimal effort with a massive payoff.
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, 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.
What to Serve with Meatloaf
When serving Meatloaf, the sides need to be a nice compliment to the flavor profile of the loaf itself.
And you're in luck. I have a couple of recommendations for you that will make a beautiful, well-balanced plate.
The savory flavor from the mashed potatoes, sweetness from the carrots, and spiciness from the Meatloaf all work so well together. The carrots will add a much-needed pop of color to the plate.
In Conclusion
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.
If you love cooking with Hatch Chiles, you'll love these recipes too!
- Hatch Chile Strawberry Rhubarb Preserve
- Hatch Chile Raspberry Cheesecake
- Hatch Chile Chicken and Dumplings
- Hatch Chile Corn Chowder
- Hatch Chile Mac and Cheese
There you have it! A go-to Meatloaf Recipe that will make even the biggest meatloaf loather love meatloaf.
Let me know how this recipe turned out for you and your family in a comment below!
Thank you so much for stopping into Chicken Fried Kitchen, and as usual...
Happy Cooking!
-Jeremy
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.
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