Hatch Chili Meatloaf

It’s Hatch chili season and Central Market did not disappoint.
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I was in my local store the other day and all around me were tons of different Hatch chili products. Everything from Hatch chili corn chips and Hatch chili salsa (two kinds) to Hatch chili pasta! I went there specifically to get Central Market’s Hatch chili burgers because I’d heard that they are really good.  I bought two HUGE patties of each, mild and hot versions of the chili burgers. (In hind sight, I would remake the patties into smaller ones before grilling them because these were so big that the outside cooked too fast while the inside was raw. I had to slice the burgers in half during the cooking process to ensure they cooked properly.)

Anyway, those burgers tasted so good that I decided to buy a few fresh Hatch chilies to experiment with at home. Tonight I made a Hatch chili meatloaf and it was delicious! While it cooked, the wonderful aroma of the chili pepper made my mouth water. This is definitely an entree I’d like to make again because it’s tasty, easy to make and kid friendly (most of the heat of the pepper wears off during cooking). And, if you use extra lean ground beef, it’s pretty healthy too! I’ll roast up the extra Hatch chilies I have and freeze them for later use because they’re only in season for a little while.

Here’s what I used for the meatloaf recipe:

About two pounds of ground beef (I used grass fed beef that I found at Central Market)

1 small, hot Hatch chili deseeded and finely chopped (you can use mild if you prefer)

1/2 a large onion finely chopped

1  1/2 cloves of minced garlic

1 large organic egg

1/2 teaspoon of kosher salt

1/4 teaspoon of black pepper

1 teaspoon of Lea and Perrin’s Worcestershire sauce

Preheat the oven to 400 degrees Fahrenheit. Mix all the ingredients together in a bowl and shape into a loaf in a 9 x 13 glass pan. Cover the pan with aluminum foil so the meatloaf doesn’t burn while cooking. Place your covered glass pan on the middle rack and bake for 30 minutes. Remove foil and cook for another 5-10 minutes uncovered until the top browns lightly and the temperature reaches 160 degrees.

Serve with a side of green vegetables or other side item of your choice. I opted for french cut green beans (bought fresh and then boiled for about 5 minutes). We prefer our meatloaf without any sauce, but you can serve with your usual–ketchup, steak sauce, gravy, etc., whatever your family prefers.

Hope your family enjoys this yummy Hatch chili meatloaf!

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