Name: Red Chile-Glazed Meatloaf
Prep time: 20 min
Cook time: 20 min
Total time: 120 min
Ingredients: 2 ancho chiles, stems and seeds removed; 2 New Mexico chiles, stems and seeds removed; 1/2 cup clover honey; 2 tablespoons apple cider vinegar; Kosher salt and freshly ground black pepper; Nonstick spray; 2 tablespoons canola oil; 1 poblano chile, seeded and chopped; 1 large red onion, finely diced; 4 cloves garlic, chopped to a paste; 2 teaspoons ground cumin; 2 large eggs; Kosher salt and freshly ground black pepper; 1 pound ground chuck (80/20); 1 pound ground pork (80/20); 1 1/2 cups finely ground white or yellow corn chips; 1/4 cup finely chopped fresh cilantro

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Red Chile-Glazed Meatloaf

Prep Time20

Cook Time20

Inactive1 20

Total Time2

Keyword: Intermediate

Ingredients

Red Chile Glaze:

2 ancho chiles, stems and seeds removed
2 New Mexico chiles, stems and seeds removed
1/2 cup clover honey
2 tablespoons apple cider vinegar
Kosher salt and freshly ground black pepper

Meatloaf:

Nonstick spray
2 tablespoons canola oil
1 poblano chile, seeded and chopped
1 large red onion, finely diced
4 cloves garlic, chopped to a paste
2 teaspoons ground cumin
2 large eggs
Kosher salt and freshly ground black pepper
1 pound ground chuck (80/20)
1 pound ground pork (80/20)
1 1/2 cups finely ground white or yellow corn chips
1/4 cup finely chopped fresh cilantro

Instructions

For the red chile glaze: Put the chiles in a bowl, cover with 2 cups boiling water and let sit for 30 minutes.
Transfer the chiles to a blender, add 1/2 cup of the soaking liquid (save the rest) and blend until smooth. Add the honey, vinegar and some salt and pepper and transfer to a bowl. If the glaze is too thick to spread on the meatloaf, add a bit more of the soaking liquid.
For the meatloaf: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and spray lightly with nonstick spray.
Heat the oil in a large saucepan over high heat. Add the poblanos and onions and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Add the cumin and cook 1 minute longer. Remove from the heat and let cool slightly,
Whisk the eggs with a splash of water in a large bowl. Sprinkle with salt and pepper and add in the ground chuck and ground pork, the cooled onion mixture and the chips and cilantro; mix until just combined.
Transfer the meat to the prepared baking sheet and form into an oval loaf about 6 by 12 inches. Bake for 45 minutes, then begin to brush with a good amount of the red chile glaze. Bake, glazing occasionally, until the meatloaf reaches an internal temperature of 160 degrees F, about 15 minutes longer.

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