Chipotle Glazed Tex Mex Meatloaf with Cheddar Chives Mashed Potatoes

Another use for canned Chipotle peppers in adobo is this spicy meatloaf recipe.

Marilyn whipped up this easy meatloaf recipe for us today. Using chipotle peppers, adobo sauce, green chiles, and hot pepper jelly, this meatloaf is our new favorite recipe.

Here’s a pic of the finished meatloaves:

She combined aspects of both Emeril Lagasse’s Tex-Mex Meatloaf, and Rachel Ray’s Texas Hold-Em Mini Chipotle Burgers. We’ve made both recipes separately, and can tell you they are both delicious!

If you make anything from this recipe, do the sauce to drizzle on the meatloaf. It rocks!

She used canned chipotle peppers in adobo sauce, canned chopped green chiles, and Heine Hurtin’ Hot Sauce for the pepper jelly, but you could use any Jalapeno or other pepper jelly (Four Monks is good).

Because either one of these great dishes are made indoors, they give you the spicy, smoky, burger-esque flavors you crave from your grill when it’s just too cold outside to do it.

Here’s how she made these today. If you make anything from this recipe, do the simple sauce to drizzle on the meatloaf. It rocks! It’s now my favorite sauce for meatloaf.

For the meatloaf:

  • 2 Tbs olive oil
  • 1 large onion, chopped
  • 2 large garlic cloves, minced
  • 1 sm can green chiles, chopped
  • 1 1/2 tsp Emeril’s Essence
  • 1 tsp Italian seasoning (Pampered Chef brand)
  • 1/2 tsp kosher salt
  • 1 tsp garlic pepper, ground
  • 1/2 tsp black pepper, ground
  • 2 tsp Worcestershire sauce
  • 2 large eggs
  • 1/2 cup milk
  • 1 cup crushed tortilla chips
  • 2 lbs ground beef (85/15)
  • 2 Chipotle peppers in adobo, minced
  • 1 Tbs Adobo sauce

For the sauce:

  • 1 cup chili sauce (I used Heinz Chili Sauce)
  • 3 Tbs hot pepper jelly (I used Heine Hurtin’, nice and sweet and hot!)
  • 2 Chipotle peppers, minced
  • 1 Tbs Adobo sauce

Make the meatloaf:

In saute pan, combine olive oil, onion, garlic, green chiles, and saute until soft. Add Emeril’s Essence, Italian Seasoning, salt, garlic pepper, black pepper, and Worcestershire – warm through for about 1 additional minute. Let cool.

In large bowl, combine beaten eggs with milk, add crushed tortilla chips, and let set a few minutes to absorb some liquid. Add ground beef, cooled onion mixture, chipotle peppers and adobo sauce. Combine all ingredients until thoroughly mixed. Place in large baking pan or cast iron skillet, and shape to your liking (flattened football gives the best crust).

Make the sauce:
In separate bowl, combine chili sauce, pepper jelly, chipotle peppers and adobo sauce. Spoon over meatloaf. Add a small amount of water to surround the meatloaf (about 1/4″ deep) to increase crust factor.

Bake at 350 degrees for about one hour. Lower heat if needed last 10 minutes to avoid bottom burn. Remove from oven, and let set for at least 15 minutes before removing to plate and slicing.


Cheddar Chives Mashed Potatoes

  • 2 lbs Russet potatoes, peeled and cubed
    2 Tbs salt
    1/2 cup milk
    1/2 cup unsalted butter, cut in slices
    1 cup sour cream
    1 cup sharp cheddar cheese
    1/4 cup dried chives, or fresh if you’ve got’em
    White pepper to taste

Boil potatoes with salt in water til fork tender. Drain and place back on warm burner to dry excess water. Add milk, butter, and sour cream, and mash to desired consistency. Add cheddar cheese, and mash lightly til combined. Add pepper (and salt) to taste. (Reheat potatoes over low heat if needed to insure nice hot temp)

Serve meatloaf over potatoes, with favorite veggie as a side.

Note: This post was originally published on 02/15/09

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  1. Man that looks good. I grew up in a family that you had to stab the meatloaf before it bit you. My Mom’s meatloaf was damn scary and it has really dampened my desire to try anyone else’s. Hence why I made my own version a few months back. This looks scrumptious. So when am I coming over for dinner? 😀

  2. This looks interesting. I think I’ll have to attempt it sometime. Of course I’ll have to adjust it for me and the kiddos but still want to keep the zest. Not sure how I’ll do that…any ideas?

    tabithas last blog post..House Junkie

  3. @tabitha – all the heat in this dish comes from the last 2 ingredients, in both the meat and the sauce. Simply back WAY off on the chipotle peppers and the adobo sauce they’re packed in.

    The canned chipotles are cheap, and ONE pepper would add lots of flavor, without heat… in a recipe this size. Trust me, it won’t burn you and you’ll get the smoky spicey flavor.

    You can find mild pepper jelly from “Four Monks” in the grocery store.

  4. My mom’s meatloaf was always my favorite but my wife has stepped in on that department now.

    This looks awesome I can imagine the combination of flavours here and this looks and would taste amazing.

    I think I am making the meatloaf soon!

    Thanks for posting


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