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.