Not your average meatloaf recipe, this glazed chipotle meatloaf is packed with bold flavors like chipotle peppers, pepper jack cheese, chili powder and cumin!
Course: Entree, Main Course
Servings: 4- 6 servings
1mediumyellow onion, diced
3/4cupfinely diced bread slices
2lbsground beef (I use ground chuck 80/20 or 85/15)
2/3cupshredded pepper jack cheese
2Tbspfresh cilantro, minced
2-3chipotle peppers in adobo sauce, minced
1largeegg, lightly beaten
CHIPOTLE KETCHUP SAUCE:
2-3Tbspadobo sauce from the can of chipotle peppers
2 -3Tbsplight brown sugar, packed
Preheat oven to 350 F degrees. Add butter to small skillet and melt over MED heat. Add onion and cook 4-5 minutes, until soft and slightly browned on the edges, stirring occasionally. Add garlic and cook 1 minute. Set aside to cool slightly.
Add diced bread pieces and milk to a large mixing bowl and stir to combine. Add beef, cheese, cilantro, minced chipotle peppers, chili powder, cumin, salt, pepper, beaten egg and cooked onion mixture. Mix together until just combined.
Lightly spray a meatloaf pan with nonstick cooking spray. Pat meatloaf into prepared pan.
Combine sauce ingredients in small bowl. Slather about half the sauce on the top of meatloaf, and bake for 60-90 minutes, until meatloaf is about 150-155 F degrees. Let stand 10 minutes before serving. Use the remaining half of the sauce to spoon over the top or dip the meatloaf in as you eat :)
SLOW COOKER INSTRUCTIONS:
Complete steps 1-2 as written above. Line a 4 quart or larger slow cooker with aluminum foil or parchment paper with holes poked into it every 1-2 inches (to drain the grease after cooking). Shape meatloaf into a loaf shape and place on foil/parchment paper.
Top with half the sauce, cover and cook on LOW for 4-5 hours, until meatloaf is 150-155 F degrees. Carefully lift meatloaf out of slow cooker, letting grease drain through the holes. If desired, place on baking sheet and broil a few minutes, until sauce is sticky. Let stand 10 minutes before serving.