Goat cheese and habanero pepper can be used to give this American favorite a spice.
| Prep Time: | 35 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 pound ground sirloin
- 1 tomato, diced
- 4 mushrooms, diced
- 1 small green bell pepper, diced
- 1 small red bell pepper, diced
- 1 small orange bell pepper, diced
- 3 cloves garlic, minced
- 1 bunch green onions, diced
- ½ cup bread crumbs
- 1 egg
- 1 bunch cilantro, chopped
- ¼ cup Worcestershire sauce
- 3 ounces goat cheese
- 1 habanero pepper, diced
- ¼ cup bread crumbs
- ½ (8 ounce) package extra sharp Cheddar cheese, sliced
- 2 jalapeno peppers, sliced
Instructions
- Preheat an oven to 350 degrees F (175 degrees C).
- Combine the sirloin, tomato, mushrooms, green bell pepper, red bell pepper, orange bell pepper, garlic, green onion, 1/2 cup bread crumbs, egg, cilantro, and Worcestershire sauce in a large mixing bowl; mix together with your hands until evenly incorporated. Shape the mixture into a cylinder about the size of a loaf pan. Create a center channel in the loaf; load the goat cheese and diced habanero pepper into the middle of the channel and roll it up, folding the cheese and pepper into the center of the loaf. Place the loaf into a loaf pan. Sprinkle 1/4 cup bread crumbs over the top of the loaf. Place the Cheddar cheese slices around the edges of the pan. Arrange the jalapeno pepper slices on the top of the loaf.
- Bake the meat loaf in the preheated oven until cooked completely through and no longer pink, about 1 hour. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Allow to rest 7 to 10 minutes before slicing to serve.
Nutrition Facts
| Calories | 372 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 109 mg |
| Dietary Fiber | 3 g |
| Protein | 25 g |
| Saturated Fat | 11 g |
| Sodium | 468 mg |
| Sugars | 6 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
This is a great foundation recipe. I used three pounds of ground turkey and one pound of ground beef and made two loaves. The habanero and jalapeño are not overwhelming.. My daughter said this is like a Thanksgiving dinner. Great recipe.
Add 50-100% more ground meat just for the sake of keeping it from falling apart
Going off other reviews, we used only one red bell pepper, as well as added salt, pepper and other herbs we had on hand. Top ten new favorite recipes, it was perfectly spicy and flavorful and the goat cheese really balanced it out. I wasn’t sure what to expect having never used these ingredients together before but we’re for sure making this again. 10/10
I substituted cream cheese and cheddar, as well as poblano chilis, it’s what I had on hand. Omitted the cheddar slices along the sides of pan. Turned out great.
Good recipe. Tasty.
Awesome
This meatloaf recipe is a pretty good one. The meat stays moist, it is easy to put together and quite straightforward, cooking time is right on, and it’s full of nutrients. Additionally, the goat cheese and habanero filling is a nice touch. I don’t understand why it is so bland. I used all the ingredients except mushroom, each in their written amounts. I enjoyed the vegetable/meat ratio seeing that we try to eat very little meat but even the taste of the fresh veggies (not being sautéed first gave them a crisp flavour but a perfect texture) but it needed some pizzazz. I think next time I’ll add some Sriracha or similar in the mix to give it a bit more of a kick. Definitely worth trying, just add some fresh herbs or more punch when mixing the meat.
This recipe looks better than it is. The meatloaf is completely bland and there are way too many vegetables in it. This recipe calls for no seasoning what so ever, and you can tell by the finished product. I am not even sure if salt and pepper could save this.
I made this with one small finely-diced green bell pepper which was plenty, and added the Cheddar in with the goat cheese. I also didn’t bother to sprinkle bread crumbs over the top of the loaf. It was too spicy for me but Husband loved it – so nice to have a meatloaf recipe that’s a bit different from the norm. Thanks, AnimalsTasteGood!
I love this recipe! I do reduce the amount of veggies, especially the bell peppers, and I only use one habanero and no jalepenos (it’s spicy enough as is!) but this is simply delicious. I’ve made it several times and everyone who tries it really loves it. It’s my go-to for meatloaf. Thanks!
I had high hopes for this recipe, but alas, I was very disappointed. The amount of vegetable additions totally overwhelmed the meatloaf. It was more like a veggie loaf. Be sure to get a very fine dice on your vegetables.
This meatloaf is amazing. The only thing I modified was that I sautéed the onions, mushrooms, and garlic first and added tomato sauce instead of diced tomatoes simply because I didn’t have any on hand.