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Hatch Chile Meatloaf

This is one of the best meatloaf recipes I make!  At the end of August, several of our local grocery stores sell the Hatch Chiles from New Mexico and many of them roast them for you.  If you can find these, simply cut off the stem, use your knife to peel off the skin and chop for your recipes.  If you like it spicy, use the hot chilies, if not, choose the mild.  Serve with mashed potatoes.
Print Recipe
Servings: 8
Course: Main Course
Ingredients Method

Ingredients
  

  • 1 ½ lb. lean ground beef
  • 1 Tablespoon Worcestershire sauce
  • 1 cup canned petite diced tomatoes
  • 1 cup bread crumbs
  • ½ cup Hatch chiles diced
  • 1 egg
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Method
 

  1. Preheat oven to 350°.     
  2. In a large bowl, combine meat, tomato, bread crumbs, hatch chiles, egg, salt, and pepper.  Mix lightly until combined.
  3. Press into an 8" x 4" loaf pan coated with cooking spray.
  4. Bake for one hour until brown on top and juices run clear.  Let stand 5 minutes before serving.