Smokey Chipotle Meatloaf Recipe

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Most Helpful Positive Review

Oct 12, 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. This is called chipotle paste. You can add a teaspoon or so to any recipe to add that smokey taste. I use it in my chicken broth for soups, cook chicken tenders in a mixture of cream cheese and chipotle in my small crockpot, add some to ketchup or your favorite BBQ sauce, make a Denver omelette and add a little before cooking. The possibilities are endless and chipotle paste is a little addictive!

—TRISH

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Most Helpful Critical Review

Dec 14, 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, chicken 'n rib bbq sauce and cleaned the pepper really well. I made only half of the recipe. It was super spicy, even for me and I like some heat! Not something I'll make again though. Thanks for the recipe nonetheless!

—RMSR

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148 Ratings

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Sep 15, 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! I was skeptical about the oats because I had never used them in meatloaf before (though it may be somewhat common) but I was glad I did; the mixture was really wet, but the loaf came out perfectly. Maybe add one extra chipotle pepper if you want some heat; I typically like spicier food but the extra would have taken away from it, in my opinion. As I said, a nice twist on meatloaf! I served it with mashed potatoes and corn on the cob.

—LashGal

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May 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 flavor without quite so much "yowza!". Another cool trick for this meatloaf, if youre feeling whiny like I was, is to throw all the ingredients except the meat and oatmeal in the blender, then mix everything together in a stand mixer. No chipotle-onion-meat-hands! Thanks so much for the recipe! (I doubled it - we're getting down with sandwiches tomorrow for lunch!)

—SunnyByrd

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Sep 09, 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 added some spinch just to fit in an extra veggie. Otherwise I followed the ingredients and directions exactly, and I am blown-away. The spice hits you after your first bite, and it truly is a deep smokey spice. I brought a slice of leftovers to my friend's house, and both her and her roommate demanded I show them where to find the recipe. I also think this would be delicious with ground turkey which I may try next time for a slightly healthier alternative. And if anyone is having a hard time finding the peppers (I sure did!), head for a store with a large Mexican-food section. I traveled to three stores before finally finding them at Walmart.

—CaseyCooks

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May 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 muffin tin for 45 min. Cut up in slices and made meatloaf sandwiches with pepperjack cheese! It was great!

—Curly Sue

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Oct 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 baking it, I lined a baking sheet with foil and put the entire loaf pan on it and happy I did because it did splatter a bit. I also used a meat thermometer and baked to 157 degrees and it raised to 161 when it came out of the oven. Perfect, but took longer than an hour. Definitely let it rest for about 10-15 minutes so that it's not falling apart when you cut into it. Next time I plan to use a muffin pan so that there's more crunchy stuff along the sides and won't take as long to bake. Using the leaner meat (93%), I recalculated the calories to be 237 per serving, 9.9 g fat (3.4 sat), 10.4 g carb, 1.2 g fiber, 25.4 g protein.

—CreativeCook

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Sep 01, 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 Sugar) to the top because we like it saucey. This came together quickly and has the right amount of spice and heat. This is definitely a keeper for us.

—homeschooler3

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Nutrition

Calories
306 kcal
15%

Carbohydrates
12.7 g
4%

Cholesterol
130 mg
43%

Fat
16.2 g
25%

Fiber
1.4 g
6%

Protein
25.8 g
52%

Sodium
635 mg
25%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Smokey Chipotle Meatloaf

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 306
Calories from Fat: 145

% Daily Value *
Total Fat 16.2g 25 %
Saturated Fat 6.1g 31 %
Cholesterol 130mg 43 %
Sodium 635mg 25 %
** Potassium 356mg 10 %
Total Carbohydrates 12.7g 4 %
Dietary Fiber 1.4g 6 %
Protein 25.8g 52 %
** Sugars 5.3g
** Vitamin A 6 %
** Vitamin C 5 %
** Calcium 6 %
** Iron 42 %
** Thiamin 17 %
** Niacin 78 %
** Vitamin B6 22 %
** Magnesium 11 %
** Folate 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.