Green Chile Meatloaf

Classic comfort food gets a New Mexico upgrade with Hatch Green Chile, Rotel, and a touch of honey for balance. This moist, flavorful meatloaf is packed with bell peppers, onions, and smoky green chile—it's the kind of dinner that makes everyone ask for seconds.

Meatloaf might not be the fanciest dish on the table, but it's one of those meals that just feels like home. And when you add Hatch Green Chile to the mix? Well, now you've got something that's both comforting and exciting—a little bit of tradition with a whole lot of New Mexico flavor.

Our family has been growing Hatch chile in the fertile soils of the Hatch Valley for five generations, and we've learned that Green Chile has a way of making everything better. In this meatloaf, it adds moisture, a gentle smoky heat, and that signature flavor that keeps people coming back for more. For the best results, reach for fire-roasted Roasted Hatch Green Chile—it's already peeled and ready to fold into the mix.

This recipe is straightforward and forgiving—the kind of thing you can throw together on a weeknight without a lot of fuss. Ground beef mixed with finely chopped onion, bell pepper, and plenty of Roasted Hatch Green Chile. A can of Rotel with green chile amps up the flavor even more, while a touch of filtered honey adds just a hint of sweetness to balance all that savory goodness. Bread crumbs and eggs hold it all together, and a little tomato sauce keeps everything moist as it bakes.

The result? A meatloaf that's tender, flavorful, and just spicy enough to make it interesting. Top it with ketchup in the last 15 minutes if you're a traditionalist, or skip it if you want to let the Green Chile shine on its own.

Serve it with mashed potatoes, roasted vegetables, or a simple side salad. Make extra—it's even better as a leftover sandwich the next day. This is the kind of meal that reminds you why simple, honest cooking never goes out of style.