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Meatloaf with mashed potatoes, caprese, and asparagus

Red Chile Glaze Meatloaf

Red Chile Glazed Meatloaf is a comforting classic with a New Mexico twist. This breadcrumb-free meatloaf is topped with a rich red chile glaze and served with creamy, cheesy garlic mashed potatoes for a cozy dinner that blends familiar comfort with bold Southwestern flavor.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

For the meatloaf
  • 2 pounds ground beef
  • 1 small onion finely diced
  • 3 cloves garlic minced
  • 2 eggs
  • ½ Boursin Cheese
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 tablespoon New Mexico red chile powder
For the red chile glaze
  • 3 tablespoons New Mexico red chile powder
  • 1 tablespoon honey or brown sugar
  • 1 tablespoon tomato paste
  • 1 teaspoon hot sauce
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ cup warm water
  • Salt and black pepper to taste

Method
 

Meatloaf
  1. Preheat oven to 350°F and line a baking sheet or loaf pan with parchment.
  2. In a large bowl, mix ground beef, onion, garlic, eggs, Boursin cheese, Worcestershire, salt, pepper, paprika, cumin, and red chile powder.
  3. Form into a loaf shape and place on the pan.
Red Chile Glaze
  1. In a small bowl, whisk the red chile powder, honey or brown sugar, tomato paste, vinegar, garlic powder, onion powder, warm water, salt, and pepper.
  2. Brush a generous layer over the meatloaf.
  3. Bake for 40 to 50 minutes, brushing with more glaze halfway through.
  4. Let rest 10 minutes before slicing.
Serve
  1. Slice the meatloaf and spoon extra red chile glaze over the top.
  2. Serve with a big scoop of garlic mashed potatoes and enjoy.

Notes