Southwestern Spicy Meatloaf Recipe

Individual meatloaf recipe for spicy meatloaf. Served on a white plate with mashed potatoes and peas.

This spicy meatloaf recipe combines all of your favorite Southwestern flavors and is elevated by adding chopped Hatch Green Chiles.

Course Main Course Beef

Cuisine Southwestern

Prep Time 1

Cook Time 35

Resting Time 10

Servings

Calories 258kcal

Author Lea Ann Brown

Ingredients

2 tablespoons olive oil
1 large onion peeled and fine chopped
1 red bell pepper cored, seeded and chopped
2 cloves garlic minced
4 green chiles roasted, skin removed, seeded and rough chopped. Hatch, Pueblo or Anaheim peppers.
2 tablespoons chili powder
2 teaspoons salt
2 teaspoons oregano Mexican Oregano preferred.
2 teaspoons cumin
28 ounces tomatoes canned, drained, chopped
1 teaspoon cider vinegar
1 ½ pounds lean ground beef
½ pound ground sausage
3 cups Panko bread crumbs
2 eggs lightly beaten
1-15 ounce can creamed corn
8 Tablespoons catsup
8 ounces cheddar cheese grated

Instructions

In a large hot skillet heat olive oil over high heat.
Add onions, bell pepper and cook until onions start to turn translucent.
Add chile peppers, chili powder, salt, oregano and cumin. Turn down heat to low and cook, stirring occasionally until flavors blend, about 5 minutes.
Add garlic and cook until fragrant. Add tomatoes and cook stirring occasionally, for 5 minutes. Remove from heat, stir in vinegar and let cool to room temperature.
Preheat oven to 350 degrees. In a large bowl, combine beef and sausage. Add cooked tomato mixture, bread crumbs, eggs, corn and mix well. Divide mixture into 10 ½ ounce portions and shape into loaves. Or will make two 9 x 5 loafs.
Add 1 tablespoon of catsup to each loaf and spread around on the top.
Bake 40 minutes or until meat thermometer into center registers 160 degrees. Pour off any pan juices. Sprinkle cheese evenly over meat loaf and return to oven until cheese melts.
Tent the meatloaf with foil and let rest for 10 minutes. Serve.

Notes

How Do You Know When Meatloaf Has The Right Consistency So It Doesn't Fall Apart While Baking? Once you've got everything mixed together, just scoop up a little ball of the raw meatloaf mixture and roll it around in your palms - like you're forming a meatball. If it forms a good round meatball, without falling apart, it's perfect. It should sound a little sticky when you're forming that meatball.

If the consistency is too loose, add more breadcrumbs, a little at a time. If you feel it's too dry, just add a drizzle of milk and gently mix.

How Do You Know When Meatloaf is Done? Use a meat thermometer. Insert the thermometer into the center of the loaf, without touching the bottom of the pan. When the thermometer reaches 160 degrees, your meatloaf is ready.

As with any meat, tent the meatloaf with foil and let it rest for 10 minutes before slicing. It will slice much cleaner this way.

Nutrition