New Mexico Green Chile Meatloaf

This New Mexico Green Chile Meatloaf is a Southwestern twist on a classic comfort food. Infused with the smoky, slightly spicy flavors of roasted green chiles, this meatloaf is packed with bold tastes that reflect the vibrant cuisine of New Mexico. The green chiles add a unique depth of flavor and a hint of heat, while a mix of ground beef and pork keeps the meatloaf juicy and tender. Topped with a tangy tomato glaze, this dish is perfect for those who love a little spice in their comfort food. Serve it with a side of mashed potatoes or a fresh green salad for a complete meal.

Ingredients:

• 1 lb ground beef
• 1 lb ground pork
• 1 cup roasted green chiles, chopped (mild or hot, depending on your preference)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup breadcrumbs
• 1/2 cup milk
• 1/4 cup tomato sauce
• 1/4 cup ketchup
• 2 eggs, lightly beaten
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp Worcestershire sauce
• 1/4 cup chopped fresh cilantro (optional)

For the Glaze:

• 1/4 cup ketchup
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat your oven to 375°F (190°C). Lightly grease a loaf pan or line it with parchment paper.
2. Prepare the meatloaf mixture: In a large mixing bowl, combine the ground beef, ground pork, chopped green chiles, onion, garlic, breadcrumbs, milk, tomato sauce, ketchup, eggs, cumin, oregano, smoked paprika, salt, pepper, Worcestershire sauce, and cilantro (if using). Mix until all ingredients are thoroughly incorporated, but be careful not to overwork the meat.
3. Shape the meatloaf: Transfer the mixture to the prepared loaf pan and shape it into a loaf, pressing down gently to ensure it holds together.
4. Make the glaze: In a small bowl, mix together the ketchup, brown sugar, and apple cider vinegar. Spread this glaze evenly over the top of the meatloaf.
5. Bake: Place the meatloaf in the preheated oven and bake for 60-70 minutes, or until the internal temperature reaches 160°F (71°C) and the meatloaf is cooked through.
6. Rest and serve: Allow the meatloaf to rest for 10 minutes before slicing. This helps retain the juices and makes slicing easier. Serve with your favorite sides and enjoy!

This meatloaf is even better the next day, making it perfect for leftovers or sandwiches.