Habanero and Goat Cheese Meat Loaf

AnimalsTasteGood 1

"Give this American classic a kick in the pants by adding goat cheese and habanero pepper."
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1 h 45 m servings 372 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 372 kcal
  • 19%
  • Fat:
  • 21.4 g
  • 33%
  • Carbs:
  • 19.8g
  • 6%
  • Protein:
  • 25.3 g
  • 51%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 467 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Combine the sirloin, tomato, mushrooms, green bell pepper, red bell pepper, orange bell pepper, garlic, green onion, 1/2 cup bread crumbs, egg, cilantro, and Worcestershire sauce in a large mixing bowl; mix together with your hands until evenly incorporated. Shape the mixture into a cylinder about the size of a loaf pan. Create a center channel in the loaf; load the goat cheese and diced habanero pepper into the middle of the channel and roll it up, folding the cheese and pepper into the center of the loaf. Place the loaf into a loaf pan. Sprinkle 1/4 cup bread crumbs over the top of the loaf. Place the Cheddar cheese slices around the edges of the pan. Arrange the jalapeno pepper slices on the top of the loaf.
  3. Bake the meat loaf in the preheated oven until cooked completely through and no longer pink, about 1 hour. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Allow to rest 7 to 10 minutes before slicing to serve.



This meatloaf is amazing. The only thing I modified was that I sautéed the onions, mushrooms, and garlic first and added tomato sauce instead of diced tomatoes simply because I didn't have any o...

I made this with one small finely-diced green bell pepper which was plenty, and added the Cheddar in with the goat cheese. I also didn't bother to sprinkle bread crumbs over the top of the loaf...

I had high hopes for this recipe, but alas, I was very disappointed. The amount of vegetable additions totally overwhelmed the meatloaf. It was more like a veggie loaf. Be sure to get a very fin...

This recipe looks better than it is. The meatloaf is completely bland and there are way too many vegetables in it. This recipe calls for no seasoning what so ever, and you can tell by the finish...

I love this recipe! I do reduce the amount of veggies, especially the bell peppers, and I only use one habanero and no jalepenos (it's spicy enough as is!) but this is simply delicious. I've mad...