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New Mexico Green Chile Meatloaf


"Growing up in New Mexico, we had access to the Hatch green chile (the best!). I add green chile to a lot of my recipes and it rather sets this meatloaf off. It's very good cold, made into sandwiches the second day."
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1 h 35 m servings 260 cals
Original recipe yields 8 servings (1 meatloaf)

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
  2. Mix hamburger, tomatoes, green chiles, onion, milk, eggs, crackers, salt, and pepper together in a bowl. Transfer to the prepared loaf pan.
  3. Bake in the preheated oven until until no longer pink in the center, about 1 hour and 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
  4. Let cool in the pan for 10 minutes before transferring to a serving dish.


  • Cook's Note:
  • If you can find them, use Big Jim Hatch chiles, roasted, peeled, and diced.

Nutrition Facts

Per Serving: 260 calories; 16.6 g fat; 8.9 g carbohydrates; 17.3 g protein; 100 mg cholesterol; 608 mg sodium. Full nutrition

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As much as I love every single ingredient in this recipe, it still seemed to be lacking something. I made it as written except for adding the milk because I didn't drain either the tomatoes (I ...