We had access to the tastiest green chiles, the Hatch kind, while growing up in New Mexico. I frequently add green chile to my dishes, and it really makes this meatloaf pop. The second day, it tastes great in sandwiches.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 10 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 8 |
| Yield: | 1 meatloaf |
Ingredients
- 1 ½ pounds hamburger
- 1 (14.5 ounce) can diced tomatoes
- 1 (6 ounce) can diced green chiles
- ¾ cup chopped onion
- ½ cup milk, or as needed
- 2 eggs
- 15 crushed crackers
- ½ teaspoon salt, or more to taste
- ½ teaspoon ground black pepper
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
- Mix hamburger, tomatoes, green chiles, onion, milk, eggs, crackers, salt, and pepper together in a bowl. Transfer to the prepared loaf pan.
- Bake in the preheated oven until until no longer pink in the center, about 1 hour and 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
- Let cool in the pan for 10 minutes before transferring to a serving dish.
- If you can find them, use Big Jim Hatch chiles, roasted, peeled, and diced.
Nutrition Facts
| Calories | 260 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 100 mg |
| Dietary Fiber | 1 g |
| Protein | 17 g |
| Saturated Fat | 6 g |
| Sodium | 608 mg |
| Sugars | 4 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I added red Bell peppers, Chipotle peppers, cumin, chili powder to the mixture and I use oats instead of crackers, 505 Hatch Valley Green Chilies and Monterrey Jack Hatch green chilies cheese to the recipe. They taste AMAZING!
This is an awesome recipe. I made it using this as a guide and I am usually not able to make a good meatloaf. I used fresh green chile, added a little bit of garlic powder and omitted the milk as others said. Everybody liked it. I now have a new meatloaf recipe.
Got two thumbs up from my dinner partner and meat loaf for days to come!! Subbed tortilla chips and some oats for the crackers, used a 10 oz. can of tomatoes and green chilies for the 14.5 oz. tomatoes (topped it off with pico de gallo). Fantastic!! Oh and mixed Trader Joe’s hatch valley and picante salsa and some El Yucateco black label reserve habanero sauce (a decent amount of smoky heat) for a glaze on mine, only picante on those less amorously attached to the heat. Will definitely
Was so good!
Best meatloaf ever! I did make a couple of changes. I used gluten-free breadcrumbs out of necessity, about 3/4 cup. I left out the milk because it was moist enough without, and also added 1 tsp garlic powder and about 3/4 tsp smoked paprika. I used hatch peppers chopped. I typically don’t like meatloaf but make it for my husband, but I loved this!
This was an EXCELLENT twist on your normal meatloaf! I actually had to reluctantly make this one, to appease a crowd, and I do NOT regret! This is now a staple. My suggestion: follow the “stacking” method of the jalapeño meatloaf recipe- layer some cheese & chilis about mid-way through. You won’t regret that hidden “surprise”! This is total treat from your normal rotation. Absolutely worth a try!
I haven’t made it yet. I just wanted to let people know that you can get Hatch Chilis from them. Look them up online and you can get them year round. I will be trying it soon.
As much as I love every single ingredient in this recipe, it still seemed to be lacking something. I made it as written except for adding the milk because I didn’t drain either the tomatoes (I used mild Rotel) or the hatch chilies that I used. It was plenty moist enough, but I’m thinking I was maybe missing the tomato sauce (or something along that line) on the top as it was baking—or maybe it just needed more salt. Or maybe both. I would make this again with a few changes. But I would definitely try it again. Thanks for the recipe!