Jalapeño Meatloaf

Spice Up Your Life

Do you have this song in your head now? I do.  Hi friends! The days are getting shorter and the temperature is dropping, so I've been coming up with simple week-night suppers that warm me up from the inside and allow me to enjoy the last rays of sunshine.  Meatloaf has been a staple in my life since I was little.  My mom made meatloaf a lot and I have taken her recipe and added my own twist and tips for you! 

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Jalapeño Meatloaf

Hangry Timer: 1 1/2 hours

Is there anything more comforting than meatloaf at the beginning of Fall?  Not for me - especially when I have ground beef and fresh veggies that I need to use.  I really like bold spices in my food, so I decided to keep things kicked up by incorporating roasted jalapeños into my meatloaf and topping it with even more spice: "Srirachup" (ketchup and Sriracha). To stay somewhat healthy, I served my meatloaf with some steamed broccoli florets that I sautéed in butter and sprinkled with salt and pepper.  But my favorite meatloaf side is mashed potatoes!


What You Need:

1 Tbsp. Olive Oil
2 cups Yellow Onions, chopped (2 onions)
2 Jalapeños, seeded and diced
1 tsp. Fresh Rosemary, chopped
1 tsp. Ground Thyme
2 tsp. Kosher Salt
1 tsp. Freshly Ground Black Pepper
3 Tbsp. Worcestershire Sauce
1/3 cup Chicken Stock or Broth
1 Tbsp. Tomato Paste
2 1/2 lbs. Ground Beef (80/20)
1/2 cup Italian Seasoning Bread Crumbs
2 Large Eggs, beaten
1 cup Parmesan Cheese
1 cup Ketchup
1/2 cup Sriracha

What To Do With It:

Preheat oven to 325º F.

Heat olive oil in a sauté pan over medium heat. Add the onions, jalapeños, thyme, rosemary, salt and pepper and cook, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Remove the pan from the heat and add Worcestershire sauce, chicken stock, and tomato paste. Stir and allow to cool slightly.

In a large bowl, combine the ground beef, onion mixture, bread crumbs, Parmesan and eggs and mix lightly with a fork. Don't mash or over mix or the meatloaf will be dense. Shape the mixture into a rectangular loaf* on a sheet pan lined with foil.  Season the loaf with salt and pepper.  Mix the ketchup and sriracha together (Srirachup) and spoon the Srirachup evenly on top.

Bake for 1 to 1 1/4 hours, until the internal temperature is 160º F and the meat loaf is cooked through.**

Let the loaf rest for 3-5 minutes and then slice and serve hot! 


*One thing to remember is that meatloaf pans should not exist.  If you stuff all the meat into a loaf pan, there is no escape route for the fat!  Using a loaf pan will result in a very fatty and soggy meatloaf.  Be sure to free form a loaf on a sheet pan lined with foil to allow the fat to render out of the loaf and drip out to the sides of the pan.

Finn the cat makes a great sous chef during loaf formation!

Finn the cat makes a great sous chef during loaf formation!

Look at all that fat! Luckily it has escaped the loaf and my belly!

Look at all that fat! Luckily it has escaped the loaf and my belly!

Do Anything for Love! (get it?? no? click here)

Cost: $10
Feeds: 4

**Hangry District Tip: A pan of hot water in the oven under the meatloaf will keep the top from cracking, but I DGAF because I was hangry,