Southwestern Meatloaf with Spicy Barbecue Glaze

Add bell pepper, pickled jalapeno and green chile to this meatloaf and brush it with a honey-chipotle sauce.
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  • Level: Easy
  • Total: 1 hr 45 min (includes resting time)
  • Active: 20 min
  • Yield: 6 servings
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1 1/2 pounds ground meatloaf mix

1 cup dried plain breadcrumbs

1/2 cup shredded carrots

One 4-ounce can chopped green chilies, drained

1/4 cup chopped fresh cilantro

1/4 cup ketchup

3 tablespoons chopped pickled jalapenos

2 teaspoons Worcestershire sauce

2 large eggs, lightly beaten

1 medium green bell pepper, finely chopped

1 clove garlic, minced

1 medium onion, grated

Kosher salt and freshly ground black pepper

1/4 cup barbecue sauce

2 teaspoons honey

1 teaspoon chipotle chile powder

1 teaspoon cider vinegar


  1. Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
  2. Combine the meatloaf mix, breadcrumbs, carrots, green chilies, cilantro, ketchup, pickled jalapenos, Worcestershire sauce, eggs, bell pepper, garlic, onion, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Use your hands, mix together until combined well. Transfer the mixture to the loaf pan. Bake the meatloaf for 30 minutes.
  3. Stir the barbecue sauce, honey, chipotle powder, and vinegar together in small bowl. Remove the meatloaf from the oven and brush the top and sides all over with the spicy barbecue glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 45 minutes more. Let rest for 10 minutes before slicing and serving.
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