Hatch Green Chile Meatloaf
Author note: When cooking with roasted chiles, it’s important to remove the skins and remove the seeds. I place the chiles under running water and remove the excess peels. Make sure to use large eggs, not extra-large eggs. The smothered green chile topping is optional, but worthwhile. If you cannot find freshly roasted Hatch green chiles, canned green chiles also work for this recipe. Keep in mind that the level of green chile flavor will not be as intense when using canned green chiles. This recipe is freezer friendly.
There are two ways to freeze:
1) Once the loaves are formed, but not cooked, securely wrap with plastic wrap. Place into the freezer and freeze. When ready to cook, remove from the freezer and thaw in the refrigerator. Once completely thawed, follow the baking instructions below.
2) Bake the meat loaves as instructed. Once baked, cool completely and then securely wrap with plastic wrap. Place into the freezer and freeze. When ready to cook, remove from the freezer and thaw in the refrigerator. Once completely thawed, slice and gently reheat (covered), in a warm oven.
1 tablespoon extra-virgin olive oil
1 onion, quartered
2 cups baby carrots
1 celery rib, halved
5 garlic cloves, crushed
2 cups Hatch green chiles, peeled and seeded
3/4 cup beer, I prefer Shiner Bock
2 pounds ground beef
2 pounds ground pork
3 teaspoons kosher salt
4 teaspoons cumin
1 cup panko breadcrumbs
1 tablespoon mayonnaise
1 cup freshly grated white cheddar cheese
4 large eggs, whisked
Smothered Green Chiles, to top (see recipe below)
chopped fresh cilantro, for topping
for the Smothered Green Chiles
1/2 cup extra-virgin oil
4 garlic cloves, crushed
1 ½ to 2 cups roasted and peeled Hatch green chiles, chopped
1/2 cup balsamic vinegar
1/2 teaspoon kosher salt
Preheat the oven to 400 degrees.
In a food processor, pulse the onions, carrots, celery, garlic and green chiles until they are rough chopped but not a paste.
Place the oil into a large skillet and add the green chile mixture. Cook over medium-high heat for about 10 minutes, stir occasionally. Pour the beer into the skillet and deglaze the pan. Cook until the beer has mostly reduced and the vegetables are slightly sticking to the pan. Pour into a bowl and let cool for about 15 minutes.
In the same skillet make the Smothered Green Chiles. Add the oil, garlic, green chiles, balsamic and salt. Stir well and cook over medium-low heat for 30 minutes, stirring occasionally.
While the green chiles are simmering, in a large bowl, combine the beef, pork, cumin, breadcrumbs, mayonnaise, cheddar cheese, four eggs and the cooled vegetable mixture. Thoroughly combine all ingredients (I like to use my hands). If the mixture feels room temperature-ish, place into the fridge to chill for 30 minutes.
On a broiling pan, form two equally sized loaves, about 10 inches long. Bake the meatloaf for 30 minutes. Remove from the oven and top the meatloaves with the smothered green chiles. Place back into the oven and continue to cook for an additional 30 minutes, or until the loaves reach an internal temperature of 150 degrees F.
Remove from the oven and let cool for 10 to 15 minutes. Cut into individual slices and top with extra Smothered Green Chiles and fresh cilantro.