Meatloaf Monday: Green Chile Meatloaf

Green Chili MeatloafFor this week’s meatloaf dish I had to go back to the web as I had exhausted the meatloaf recipes from Eating Well.  With nothing particular in mind a search of ‘meatloaf recipes’ brings up an overwhelming assortment to choose from.  Tex-Mex variants finally caught my eye, and after poking around I stumbled on a recipe on for Green Chile Meatloaf on   I liked this because it brought some spice to the table, which I increased by switching out the ground pork called for in the original with hot Italian sausage as well as added jalapeño-flavored tomatoes.

I have to admit I didn’t like this quite as much as the Eating Well meatloaf I have featured in past weeks, but it did have a nice zing to it.  Served with mashed potatoes and corn also made for a colorful dish – important when you want to take a decent photo!

Green Chile Meatloaf


  • 1 pounds lean ground beef
  • 1 pound ground hot Italian sausage
  • 1/2 cup soft bread crumbs (approx. one slice of bread)
  • 1/4 cup finely chopped onion (one small onion)
  • 1 large egg
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 teaspoons chili powder
  • 2 tablespoons chopped cilantro
  • 1 can (14.5 ounces) jalapeño-seasoned diced tomatoes
  • 2 cans (4 ounces each) chopped mild green chile, drained
  • 3 to 4 slices pepper jack cheese


  1. Preheat oven to 350° F. Lightly oil a 13x9x2-inch baking pan.
  2. Combine the beef, sausage, bread crumbs, onion, egg, salt, pepper, chili powder, chopped cilantro, and 1 cup (about half) of the tomatoes; reserve the remaining tomatoes for later.
  3. Shape into a loaf on the prepared baking pan.
  4. Bake the meatloaf for 1 hour and 15 minutes. Top with the sliced cheese and continue baking just until cheese is melted, about 2 to 4 minutes.
  5. Heat the remaining tomatoes and serve sliced meatloaf with a spoonful or two of the tomatoes.

Adopted from the Green Chili Meatloaf recipe on

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