Hatch Green Chile Meatloaf

Hatch Green Chile Meatloaf

green chile meatloaf final

Author note: 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.

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 (click here 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 (click here for recipe)

chopped fresh cilantro, for topping

  1. Preheat the oven to 350 degrees.
  2. Place the oil, onion, carrots and garlic in a medium sized skillet and cook until softened, about 6-8 minutes.
  3. Add the green chiles and continue to cook for an additional 4-5 minutes.
  4. 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.
  5. Remove the vegetables from the stove top and let cool for about 15 minutes.
  6. 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)
  7. On a foil lined rimmed baking sheet form the mixture into a loaf.
  8. Bake the meatloaf at 350 degrees for 45 minutes.
  9. Smear a layer of jam on the meatloaf and continue to cook for 10-15 minutes or until the internal temperature reaches 145 degrees.
  10. Cut into individual slices and top with extra jam and fresh cilantro.

5 thoughts on “Hatch Green Chile Meatloaf

    • Hi Michelle! The vegetable mixture (of the onions, carrots, garlic and green chiles) stick to the pan while cooking. The pan is “deglazed” with beer, meaning when the beer is poured into the pan with the vegetable mixture, it will pick up and clean off any bits stuck to the pan. This beer reduces and leaves the vegetable mixture with a delicious flavor. This vegetable mixture is added to the ground pork and other ingredients. There is a green chile jam which is used to top the meatloaf. I hope this answers your question! Let me know if you need more clarification. Thanks for the message.

  1. Pingback: How to Broil Hatch Green Chiles | a pleasant little kitchen

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