Southwest Meatloaf with sweet chipotle glaze

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I admit it.  I love meatloaf!  I don’t understand how you couldn’t like it; well actually if it was just an under seasoned slab of meat with ketchup on top I could understand, but not when it’s packed with flavor and got a kick to it.  Such is my fate; trying to change the non-believers one amazing mouthful at a time.

“Dad, do we have to have meatloaf?  Why can’t you just make meatballs instead?” my son asked.  “It is a meatball.  It’s just not round and it’s 1 big one” I replied.  “Besides, it has bacon in it.”  “Yeah, right.  You’re really funny dad.  That’s not a meatball; but if it’s got bacon in it-I’ll try it.”  “Thank you son.  My life is now complete.”  “Very funny, dad.”


I started by melting 3 tablespoons butter in a wide fry pan over medium heat.  I minced 1 onion, 6 garlic cloves, 1 red bell pepper, 1 carrot and 4 green onions (white and pale green parts only) and added them all to the pan cooking them for about 10 minutes until softened.  I transferred the cooked vegetables to a platter and placed it in the refridgerator to cool completely.


 I added 6 slices of roughly chopped bacon to my food processor along with 3 canned chipotles and 1 tablespoon adobo sauce from the canned chiles, then whirled it.  I must admit, this looked pretty gross.  I think it actually made me gag a little.  I probably shouldn’t say that in a food blog-oh well.


In another bowl I beat 2 eggs then whisked in 1/3 cup half n half, 2 teaspoons ground cumin, 1/2 teaspoon cayenne pepper, 1/4 teaspoon ground cinnamon,  1/4 teaspoon fresh nutmeg, 1/2 teaspoon New Mexico chile powder, 1 teaspoon ground Mexican oregano and finally 1/2 cup ketchup.


In a large bowl I combined 2 pounds ground chuck, 1 pound ground pork, the whirled bacon/chipotle, the cooled vegetables and the half n half/ketchup mix along with 3/4 cup panko crumbs, 1 small handful cilantro chopped and 5 good pinches of kosher salt.  I mixed it well and then mounded it into a 9×13 pan about 3 inches thick.  I baked it in a 350 degree oven for 1 hour, removing the liquid and fat from the pan with a baster a few times as it accumulated.


In my food processor I whirled together 1/2 cup ketchup, 2 tablespoons dijon mustard, 1 tablespoon yellow mustard, 4 tablespoons brown sugar, 2 canned chipotles, 2 teaspoons adobo sauce from the can, and 1 teaspoon worcestershire sauce until smooth.


About 10 minutes before it was done, I slather it with some of the glaze then let it cook another 10 minutes saving the remaining glaze to serve with the meal.

And here’s the final result.  Enjoy!

Southwest Meatloaf with sweet chipotle glaze
Prep time
Cook time
Total time
Smoky bacon and the smoky heat of chipotles makes this meatloaf addictively different along with the tangy sweet glaze.
Serves: 8
  • 3 tablespoons butter
  • 1 onion minced
  • 6 garlic cloves minced
  • 1 red bell pepper minced
  • 1 carrot minced
  • 4 green onions minced (white and pale green parts only)
  • 6 slices bacon roughly chopped
  • 3 chipotle chiles from a can
  • 1 tablespoon adobo sauce from the same can
  • 2 eggs
  • ⅓ cup half n half
  • 2 teaspoons ground cumin
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (preferably fresh ground)
  • ½ teaspoon New Mexico chile powder (or any pure mild one)
  • ½ teaspoon Mexican oregano ground between your fingers
  • ½ cup ketchup
  • 2 pounds ground chuck
  • 1 pound ground pork
  • ¾ cup panko crumbs
  • 1 small handful cilantro finely chopped
  • 5 good pinches kosher salt
  • ½ cup ketchup
  • 2 tablespoons dijon mustard
  • 1 tablespoon yellow mustard
  • 4 tablespoons brown sugar
  • 2 chipotle chiles from a can
  • 2 teaspoons adobo sauce from the can
  • 1 teaspoon worcestershire sauce
  1. Melt the butter in a wide fry pan over medium heat. Add the all the vegetables and cook for about 10 minutes until softened then transfer to a plate and place in the refridgerator to cool.
  2. In a food processor add the bacon, 3 chipotles and 1 tablespoon adobo and whirl until processed. In a bowl beat the eggs, then whisk in the half n half, cumin, cayenne, cinnamon, nutmeg, chile powder, oregano and ketchup until combined.
  3. In a large bowl combine the beef, pork, bacon mixture, cooled vegetables, half n half/ketchup mixture along with the panko crumbs, cilantro and salt. Once mixed thoroughly, mound it into a 9x13 pan and shape it into about a 3 inch thick rectangle. Bake at 350 degrees for 1 hour. Remove the fat and liquid from the pan a few times during cooking.
  4. Add all the glaze ingredients to a food processor and pulse until well combined. About 10 minutes before the meatloaf is done, slather it with the glaze and finish cooking. Serve the remaining glaze with the meal.




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