New Mexico Green Chile Meatloaf

Rating: 4.75 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

By BARBARA1940
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.

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  • Mix hamburger, tomatoes, green chiles, onion, milk, eggs, crackers, salt, and pepper together in a bowl. Transfer to the prepared loaf pan.

  • 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).

  • 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:
260.1 calories; 17.3 g protein; 8.9 g carbohydrates; 99.9 mg cholesterol; 608.1 mg sodium. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Marianne
Rating: 4 stars
10/10/2017
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 used mild Rotel) or the hatch chilies that I used. It was plenty moist enough, but I'm thinking I was maybe missing the tomato sauce (or something along that line) on the top as it was baking---or maybe it just needed more salt. Or maybe both. I would make this again with a few changes. But I would definitely try it again. Thanks for the recipe! Read More
Helpful
(3)
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Marianne
Rating: 4 stars
10/10/2017
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 used mild Rotel) or the hatch chilies that I used. It was plenty moist enough, but I'm thinking I was maybe missing the tomato sauce (or something along that line) on the top as it was baking---or maybe it just needed more salt. Or maybe both. I would make this again with a few changes. But I would definitely try it again. Thanks for the recipe! Read More
Helpful
(3)
Marianne
Rating: 4 stars
10/10/2017
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 used mild Rotel) or the hatch chilies that I used. It was plenty moist enough, but I'm thinking I was maybe missing the tomato sauce (or something along that line) on the top as it was baking---or maybe it just needed more salt. Or maybe both. I would make this again with a few changes. But I would definitely try it again. Thanks for the recipe! Read More
Helpful
(3)
angelinamarie3
Rating: 5 stars
06/24/2019
This was an EXCELLENT twist on your normal meatloaf! I actually had to reluctantly make this one, to appease a crowd, and I do NOT regret! This is now a staple. My suggestion: follow the “stacking” method of the jalapeño meatloaf recipe- layer some cheese & chilis about mid-way through. You won’t regret that hidden “surprise”! This is total treat from your normal rotation. Absolutely worth a try! Read More
Helpful
(2)
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Betty Eberle
Rating: 5 stars
06/03/2018
I haven't made it yet. I just wanted to let people know that you can get Hatch Chilis from them. Look them up online and you can get them year round. I will be trying it soon. Read More
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