Hatch Green Chile Meatloaf
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 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
- 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 vegetables 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 at 350 degrees for 45 minutes.
- Smear a layer of 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.