Red Chile-Glazed Meatloaf

Recipe courtesy of Bobby Flay
Show: The Bobby and Damaris Show | Episode: Taste of Home
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2 hr
40 min
6 to 8 servings


Red Chile Glaze:
  • 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
Red Chile-Glazed Meatloaf


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.