Hatch Green Chile Meatloaf
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 cup diced onion, about 1/2 of one onion
- 2 carrots, finely diced
- 3 garlic cloves, chopped
- 3 teaspoons kosher salt
- 1 cup Hatch green chiles, peeled and seeded, chopped (see notes for recipe)
- 1/2 cup amber beer, I prefer Shiner Bock
- 2 pounds ground pork
- 2 teaspoons cumin
- 1 teaspoon ground coriander
- 1/4 cup bread crumbs
- 2 eggs
- 2 teaspoons mayonnaise
- 2 tablespoons crème fraiche
- 1/4 cup freshly grated parmesan
- Hatch green chile jam, see notes for recipe
- chopped fresh cilantro, for topping
Instructions
- Preheat the oven to 350 degrees.
- Place the oil, onion, carrots and garlic in a medium sized skillet and cook until softened, about 6-8 minutes. Add the green chiles and continue to cook for an additional 4-5 minutes. Pour the beer in the skillet and deglaze the pan. Cook until the beer has been completely absorbed and is slightly sticking to the pan.
- Remove the skillet from the stove top and let cool for about 15 minutes.
- In a large bowl, combine the pork, cumin, coriander, bread crumbs, eggs, mayonnaise, crème fraiche, parmesan and cooled vegetable mixture. Stir well to combine (I like to use my hands)
- On a foil lined rimmed baking sheet form the mixture into a loaf. Bake the meatloaf for 45 minutes. Smear a layer of the jam on the meatloaf and continue to cook for 10-15 minutes or until the internal temperature reaches 145 degrees.
- Cut into individual slices and top with extra jam and fresh cilantro.
Notes
Growing up I never ate meatloaf. My mother didn’t make it because it was one dish that my dad did not enjoy. The first time I ever made meatloaf at home was a few years back and I used Food52’s Oliver Clark’s Meatloaf and it was life changing. The crème fraiche, parmesan and mayonnaise found in this recipe is inspired by my first encounter with homemade meatloaf. Feel free to use canned green chiles.
Click here for broiled hatch green chile recipe.
Click here Hatch green chile jam recipe
