Red Chile-Glazed Meatloaf

4 Ratings
Recipe courtesy ofBobby Flay

Total: 2 hr Cook: 40 min

Yield: 6 to 8 servings

Level: Intermediate



  • 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 
  • Meatloaf:
  • 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


  • 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.

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4 Ratings

Tyler R.
I made this last night, and it was a big hit. I made this and paired it with Ina Gartens parmesan mashed potatoes. I really liked the beef/pork mixture and the corn chips were a nice yet different touch. The red chile glaze was so easy to make and I let the chilies hydrate while I did all the prep work and then finished it off while the meatloaf was in the oven. I did add just a dash more apple cider vinegar though because it was just a little too sweet from the honey. I was really pleased with this meatloaf, and will definitely be making it again.  See All Reviews Post Review

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