New Mexico Green Chile Meatloaf

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!

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!

Was so good!

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.

Best meatloaf ever! I did make a couple of changes. I used gluten-free breadcrumbs out of necessity, about 3/4 cup. I left out the milk because it was moist enough without, and also added 1 tsp garlic powder and about 3/4 tsp smoked paprika. I used hatch peppers chopped. I typically don't like meatloaf but make it for my husband, but I loved this!

This is an awesome recipe. I made it using this as a guide and I am usually not able to make a good meatloaf. I used fresh green chile, added a little bit of garlic powder and omitted the milk as others said. Everybody liked it. I now have a new meatloaf recipe.

Got two thumbs up from my dinner partner and meat loaf for days to come!! Subbed tortilla chips and some oats for the crackers, used a 10 oz. can of tomatoes and green chilies for the 14.5 oz. tomatoes (topped it off with pico de gallo). Fantastic!! Oh and mixed Trader Joe’s hatch valley and picante salsa and some El Yucateco black label reserve habanero sauce (a decent amount of smoky heat) for a glaze on mine, only picante on those less amorously attached to the heat. Will definitely