| Level: | Intermediate |
| Total: | 2 hr |
| Active: | 40 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 ancho chiles, stems and seeds removed
- 2 New Mexico chiles, stems and seeds removed
- 1/2 cup clover honey
- 2 tablespoons apple cider vinegar
- Kosher salt and freshly ground black pepper
- Nonstick spray
- 2 tablespoons canola oil
- 1 poblano chile, seeded and chopped
- 1 large red onion, finely diced
- 4 cloves garlic, chopped to a paste
- 2 teaspoons ground cumin
- 2 large eggs
- Kosher salt and freshly ground black pepper
- 1 pound ground chuck (80/20)
- 1 pound ground pork (80/20)
- 1 1/2 cups finely ground white or yellow corn chips
- 1/4 cup finely chopped fresh cilantro
Instructions
- For the red chile glaze: Put the chiles in a bowl, cover with 2 cups boiling water and let sit for 30 minutes.
- Transfer the chiles to a blender, add 1/2 cup of the soaking liquid (save the rest) and blend until smooth. Add the honey, vinegar and some salt and pepper and transfer to a bowl. If the glaze is too thick to spread on the meatloaf, add a bit more of the soaking liquid.
- For the meatloaf: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and spray lightly with nonstick spray.
- Heat the oil in a large saucepan over high heat. Add the poblanos and onions and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Add the cumin and cook 1 minute longer. Remove from the heat and let cool slightly,
- Whisk the eggs with a splash of water in a large bowl. Sprinkle with salt and pepper and add in the ground chuck and ground pork, the cooled onion mixture and the chips and cilantro; mix until just combined.
- Transfer the meat to the prepared baking sheet and form into an oval loaf about 6 by 12 inches. Bake for 45 minutes, then begin to brush with a good amount of the red chile glaze. Bake, glazing occasionally, until the meatloaf reaches an internal temperature of 160 degrees F, about 15 minutes longer.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 394 |
| Total Fat | 20 g |
| Saturated Fat | 6 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 3 g |
| Sugar | 21 g |
| Protein | 26 g |
| Cholesterol | 123 mg |
| Sodium | 524 mg |
Reviews
Pretty sure this is the first time I’ve given Bobby less than 5 stars. The recipe is good, don’t get me wrong, but it just didn’t seem all that different from any other meatloaf. And the glaze was a little sweet for my preference. I was hoping for more of a south west or Mexican flavor and believe this is a good base to change up a little. I think to achieve that I’ll add some chopped jalapenos to both the meat and glaze and much more cumin and cilantro.
My favorite meatloaf recipe ever. Love the pablano pepper taste. I sub Italian bread crumbs for tortilla chips and it’s fine. I bump up the cumin and garlic by half because I love those flavors. I’ve never made the chili glaze in the recipe but I’ve played around with a glaze using ancho powder. It is not greasy plus it freezes and reheats beautifully.
I made this tonight, I have never cooked with any of these chilis . At first when I tried it on its own, I was not impressed with the glaze I wasn’t sure if I liked it or disliked it.. but to my surprise it was the glaze that made the meatloaf for me. The cumin gave it a really nice flavor…. I felt like it could of used more of that sauce incorporated into the meatloaf… just to add another level of flavor… but overall a decent recipe .
I made this last night, and it was a big hit. I made this and paired it with Ina Gartens parmesan mashed potatoes. I really liked the beef/pork mixture and the corn chips were a nice yet different touch. The red chile glaze was so easy to make and I let the chilies hydrate while I did all the prep work and then finished it off while the meatloaf was in the oven. I did add just a dash more apple cider vinegar though because it was just a little too sweet from the honey. I was really pleased with this meatloaf, and will definitely be making it again.
Delicious!! Haven’t made meatloaf in years and will definitely make this again. I used ground turkey and meatless soy protein crumbles for a lighter version.
I watch this morning The Bobby and Damaris Show and I enjoy the show. And the surpraise of Gina in the show was a big Plus. I’m going to make the whole three dishes.
Love, love this recipe. A new delicious way to have meatloaf. I used ground turkey.