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My review
Smokey Chipotle Meatloaf
14
Joan Dredge
"Spicy, sweet and smokey flavor. Very easily adaptable to your personal taste. Makes THE BEST sandwiches from leftovers!"
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Ingredients
1 h 15 m servings 306Original recipe yields 8 servings (1 9x5-inch loaf)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
- Beat the eggs in a large mixing bowl until smooth, then whisk in 1/3 cup barbeque sauce, garlic, chipotle chiles, adobo sauce, kosher salt, black pepper, celery salt, cumin, and Worcestershire sauce until evenly smooth. Mix in the onion, oatmeal, and ground beef with your hands until evenly blended. Pack the mixture into the prepared pan. Brush the top of the meatloaf with 2 more tablespoons of barbeque sauce.
- Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
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Footnotes
- Cook's Notes
- Everyone's tolerance for spice varies, so feel free to change it up. I like medium spice, my husband prefers milder. Both of us were happy with the 3 seeded chilies; it was not "hot", but had a great smokey flavor. If you want more heat you can increase number of chilies, or do not remove seeds.
- For sandwiches the next day, heat slices of meatloaf on a griddle or frying pan to crisp it up. Add additional barbeque sauce. Serve on heated sandwich roll (onion is great) with a slice of swiss cheese. If you prefer a cold sandwich, try a simple chipotle-mayo dressing.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 166227 Ratings
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Most helpful positive review
10/11/2010
If you really enjoy that smokey flavor there are tons of chipotle recipes on the internet. I take a can of chipotles (undrained) and puree it until smooth. Put it in a small jar and refrigerate...
Most helpful critical review
12/13/2010
I guess we like a more traditional style meatloaf because this was all heat and not much else, though you could taste some of the cumin. I used celery seed, watered down adobo sauce, breadcrumbs...
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10/11/2010
If you really enjoy that smokey flavor there are tons of chipotle recipes on the internet. I take a can of chipotles (undrained) and puree it until smooth. Put it in a small jar and refrigerate...
5/13/2010
Yum! We really enjoyed this. I agree that the chipotle may be too hot for some, but it was fine for us. You may want to sub part of the chipotle/adobo with smoked paprika to keep the smoky flavo...
9/14/2010
This is such a good variation for meatloaf! I followed the recipe exactly, except I used ground turkey instead of ground beef. I would highly recommend this recipe, and to follow it as-directed...
9/8/2010
This meatloaf is fabulous! I usually make meatloaf the way my mom taught me, and this was my first new recipe -- so glad I tried it! I used three chipotle peppers instead of two, and I also add...
5/27/2010
Wow this was awesome! The flavor was great. I added about 1/2 cup of milk to my oats and 1 cup shredded cheese. This makes the meat mixture very wet, but very moist in the end. I baked in a muff...
10/12/2010
I generally change things up here and there for recipes, but made this as stated and it was great! I used 93% lean beef and might go up to 96%. I also used a tangy BBQ sauce versus sweet. For ba...
8/27/2010
This is delicious! The only change I made was to bake on a cookie sheet lined with tinfoil. I just shaped it into a loaf and added a tad more BBQ sauce(used Sweet Baby Ray's Hickory & Brown Su...
7/24/2010
This is excellent. One warning for those who love heat - you can overdo it. I used most of a can of chilis with the adobe sauce and it was a bit much. The problem is the can I found was a bit la...
5/12/2010
Love the chance to try a new meatloaf! This one is good. I like spicy and it was certainly that, would imagine it will be a little hot for future reviewers. The oats help keep the loaf on the...