Red Chile-Glazed Meatloaf

  • Level: Intermediate
  • Total: 2 hr (includes soaking time)
  • Active: 40 min
  • Yield: 6 to 8 servings
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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


  1. For the red chile glaze: Put the chiles in a bowl, cover with 2 cups boiling water and let sit for 30 minutes.
  2. 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.
  3. For the meatloaf: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and spray lightly with nonstick spray.
  4. 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,
  5. 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.
  6. 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.

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