For a spicier meatloaf, use hot green chiles or add a pinch of cayenne pepper to the mixture. If you don't have saltine crackers, you can substitute bread crumbs or crushed tortilla chips. To prevent the meatloaf from sticking to the pan, you can line the loaf pan with parchment paper, leaving an overhang on the sides for easy removal. The meatloaf can be prepared ahead of time and stored in the refrigerator for up to 24 hours before baking. Add 10-15 minutes to the baking time if baking from cold. Serve with mashed potatoes, roasted vegetables, or a simple green salad for a complete meal.
New Mexico Green Chile Meatloaf
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PREP TIME15 mins
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COOK TIME1 hrs 10 mins
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TOTAL TIME1 hrs 35 mins
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SERVING8 People
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VIEWS36
Experience the vibrant flavors of the Southwest with this Green Chile Meatloaf! This comforting dish is infused with the subtle heat and distinctive taste of green chiles, creating a moist and flavorful meatloaf that's perfect for a family dinner or impressive enough for a special occasion. Enjoy it warm or cold, in sandwiches or as a main course.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate9 g
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Cholesterol100 mg
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Fiber1 g
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Protein17 g
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Saturated Fat6 g
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Sodium608 mg
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Sugar4 g
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Fat17 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan thoroughly. (5 minutes)
02 Step
Recipe View 10 mins In a large bowl, gently combine the ground beef, diced tomatoes (with their juice), diced green chiles, chopped onion, milk, and beaten eggs. Mix until just combined to avoid overworking the meat. (10 minutes)
03 Step
Recipe View 5 mins Add the crushed cracker crumbs, salt, and pepper to the meat mixture. Gently fold everything together until evenly distributed. Add more milk 1 tablespoon at a time if the mixture seems too dry. (5 minutes)
04 Step
Recipe View 2 mins Transfer the meatloaf mixture to the prepared loaf pan, pressing it down gently to ensure it fills the pan evenly. (2 minutes)
05 Step
Recipe View 1 hrs 10 mins Bake in the preheated oven for 1 hour and 10 minutes, or until the meatloaf is cooked through and no longer pink in the center. An instant-read thermometer inserted into the center should register at least 160 degrees F (70 degrees C). (70 minutes)
06 Step
Recipe View 10 mins Remove the meatloaf from the oven and let it rest in the pan for 10 minutes before inverting it onto a serving platter. This allows the juices to redistribute, resulting in a more moist meatloaf. (10 minutes)
07 Step
Recipe View Slice and serve warm. This meatloaf is also delicious cold, perfect for sandwiches the next day.
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RECIPE REVIEWS
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Please Rate
Shad Friesen
Apr 29, 2025Easy to follow recipe and the results were fantastic. I added a little extra green chile for more heat.
German Cartwright
Mar 2, 2025I was skeptical at first, but this is now my go-to meatloaf recipe. It's so moist and flavorful.
Garett Stracke
Feb 10, 2025This meatloaf is amazing! The green chiles add such a unique flavor. My family loved it!