Smokey Chipotle Meatloaf Recipe - Allrecipes.com
Smokey Chipotle Meatloaf Recipe
  • READY IN hrs

Smokey Chipotle Meatloaf

Recipe by  

"Spicy, sweet and smokey flavor. Very easily adaptable to your personal taste. Makes THE BEST sandwiches from leftovers!"

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Ingredients Edit and Save

Original recipe makes 1 9x5-inch loaf Change Servings

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
  2. Beat the eggs in a large mixing bowl until smooth, then whisk in 1/3 cup barbeque sauce, garlic, chipotle chiles, adobo sauce, kosher salt, black pepper, celery salt, cumin, and Worcestershire sauce until evenly smooth. Mix in the onion, oatmeal, and ground beef with your hands until evenly blended. Pack the mixture into the prepared pan. Brush the top of the meatloaf with 2 more tablespoons of barbeque sauce.
  3. Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr
  • READY IN 1 hr 15 mins

Footnotes

  • Cook's Notes
  • Everyone's tolerance for spice varies, so feel free to change it up. I like medium spice, my husband prefers milder. Both of us were happy with the 3 seeded chilies; it was not "hot", but had a great smokey flavor. If you want more heat you can increase number of chilies, or do not remove seeds.
  • For sandwiches the next day, heat slices of meatloaf on a griddle or frying pan to crisp it up. Add additional barbeque sauce. Serve on heated sandwich roll (onion is great) with a slice of swiss cheese. If you prefer a cold sandwich, try a simple chipotle-mayo dressing.
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Reviews More Reviews

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!

 
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!

 
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.

 
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!)

 
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.

 
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!

 
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.

 
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.

 

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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.

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