I didn’t know I loved Hatch green chiles until I hated Hatch green chiles.
Moving to Colorado, the thing I missed most was “good” Mexican food. Out here, they put green chiles in everything and smother plates in a green chile gravy-esque sauce. Come late July, pop-up roasters appear in every parking lot with barrels rolling, perfuming the air with fresh charred chiles.
Because of my initial run-in with that slimy green sauce, it took me three years of living here to finally buy my first bag of fresh roasted Hatch chiles. They were life-changing. After discovering the real deal—roasted right on the spot—I went on a culinary bender, testing the chiles in everything.
This is hands down my best creation yet: Fresh Hatch Green Chile Meatloaf.
Ingredients
The Meatloaf Base:
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1 ½ lbs grass-fed ground beef
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1 Vidalia onion, shredded
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1 finely chopped bell pepper
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1 ⅓ cups freshly roasted Hatch green chiles, peeled, seeded, and finely choppe
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½ cups fresh Roma tomatoes, seeded, finely diced, and gently drained of excess liquid
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2 cloves fresh garlic, minced
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1 tbsp fresh lime juice
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2 large eggs
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½ cup Italian breadcrumbs
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2 tbsp raw unfiltered honey
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1 tsp sea salt
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½ tsp freshly cracked black pepper
The Glaze:
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1 (8 oz) can tomato sauce (or 8 oz plain crushed fire-roasted tomato puree seasoned with 1 tsp raw honey and a pinch of salt)
Instructions
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Preheat & Prep: Preheat your oven to 400°F. Lightly grease a 9×13-inch glass baking dish (or line with parchment).
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Combine: In a large mixing bowl, gently fold together the ground beef, shredded Vidalia onion, bell pepper, roasted Hatch chiles, diced fresh tomatoes, minced garlic, lime juice, eggs, breadcrumbs, honey, salt, and black pepper until well incorporated. Avoid overworking the meat to keep the texture tender.
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Shape & Dish: Transfer the mixture into your baking dish and shape it into an even loaf.
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First Bake: Bake uncovered at 400°F for 45 minutes.
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Glaze & Finish: Pour the tomato sauce evenly over the top of the loaf, spread with the back of a spoon, and return to the oven for an additional 15 minutes (internal temperature should reach 160°F).
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Rest & Serve: Let the loaf rest for 10 minutes before slicing. Serve hot over a mountain of loaded mashed potatoes.