A flavorful twist on a classic dish; Meatloaf with a punch of chipotle, caramelized onions, topped with melted Monterey Jack cheese.
To Make This Recipe You Will Need:
- butter
- onion
- fresh bread
- milk
- chipotle peppers in adobo sauce
- ground beef
- Worcestershire sauce
- salt
- black pepper
- thyme
- egg
- Monterey Jack cheese
- skillet
- knife
- mixing bowl
- loaf pan
- meat thermometer
You can watch me make this recipe in the video below
I begin sharing the recipe right around the 5 minute mark.
To begin, sauté butter and onion together until the onions are tender and golden.
While the onion is sautéing, de-seed and finely mince the chipotle peppers in adobo sauce. I recommend wearing gloves when handling the peppers, especially if you wear contacts like I do.
Set them aside for now.
In a mixing bowl, combine fresh bread that is torn into small bits and milk.
Add ground beef, but pull it apart into little bits. This makes mixing the ingredients easier and prevents overworking the meat mixture. Over working leads to tough, dry meatloaves or meatballs, when making those.
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Add Worcestershire sauce, salt, pepper, thyme, minced chipotle peppers, beaten egg, and the sautéed onions.
Gently toss the ingredients until they are just combined.
Press the meat mixture into a loaf pan.
Bake at 350°(F) until the meat thermometer reads 160.°
Top with the shredded cheese and let it melt for the last 10 minutes or so of baking.
Let the meatloaf rest for 15 minutes before slicing.
Enjoy!
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Chipotle Meatloaf
Ingredients
- 2 Tb butter, unsalted
- 1 c onion, diced (yellow, white or red)
- 2 slices fresh bread, torn into small pieces
- 1/4 c milk
- 3 chipotle peppers in adobo sauce
- 2 lb ground beef
- 2 Tb Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon thyme
- 1 egg, beaten
- 8 oz Monterey Jack cheese, shredded
Instructions
- To begin, sauté the butter and onion together until the onions are tender and golden.
- While the onion is sautéing, deseed and finely mince the chipotle peppers. Set them aside for now. (I recommend wearing gloves when handling the peppers, especially if you wear contacts like I do.)
- In a mixing bowl, combine the torn bread and milk.
- Add the ground beef, but pull it apart into little bits. This makes mixing the ingredients easier and prevents overworking the meat mixture. Over working leads to tough, dry meatloaves or meatballs, when making those.
- Add the Worcestershire sauce, salt, pepper, thyme, minced chipotle peppers, beaten egg, and the sautéed onions.
- Gently toss the ingredients until they are just combined.
- Press the meat mixture into a loaf pan.
- Bake at 350°(F) until the meat thermometer reads 160.° (About 45-50 minutes)
- Top with the shredded cheese and let it melt for the last 10 minutes or so of baking.
- Let the meatloaf rest for 15 minutes before slicing.
- Enjoy!
Equipment Used
- cast iron skillet or other skillet
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
This is an amazing recipe! In fact my husband said, make 2 because it is even better as leftovers! Thank you Constance for such great recipes.