Smokey Chipotle Meatloaf

Smokey Chipotle Meatloaf

133
serenebeader 8

"Spicy, sweet and smokey flavor. Very easily adaptable to your personal taste. Makes THE BEST sandwiches from leftovers!"

Ingredients 1 h 15 m {{adjustedServings}} servings 306 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 306 kcal
  • 15%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 12.7g
  • 4%
  • Protein:
  • 25.8 g
  • 52%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 635 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

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  1. Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
  2. Beat the eggs in a large mixing bowl until smooth, then whisk in 1/3 cup barbeque sauce, garlic, chipotle chiles, adobo sauce, kosher salt, black pepper, celery salt, cumin, and Worcestershire sauce until evenly smooth. Mix in the onion, oatmeal, and ground beef with your hands until evenly blended. Pack the mixture into the prepared pan. Brush the top of the meatloaf with 2 more tablespoons of barbeque sauce.
  3. Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Tips & Tricks
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Footnotes

  • Cook's Notes
  • Everyone's tolerance for spice varies, so feel free to change it up. I like medium spice, my husband prefers milder. Both of us were happy with the 3 seeded chilies; it was not "hot", but had a great smokey flavor. If you want more heat you can increase number of chilies, or do not remove seeds.
  • For sandwiches the next day, heat slices of meatloaf on a griddle or frying pan to crisp it up. Add additional barbeque sauce. Serve on heated sandwich roll (onion is great) with a slice of swiss cheese. If you prefer a cold sandwich, try a simple chipotle-mayo dressing.
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Reviews 133

  1. 176 Ratings

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TRISH
10/12/2010

If you really enjoy that smokey flavor there are tons of chipotle recipes on the internet. I take a can of chipotles (undrained) and puree it until smooth. Put it in a small jar and refrigerate. This is called chipotle paste. You can add a teaspoon or so to any recipe to add that smokey taste. I use it in my chicken broth for soups, cook chicken tenders in a mixture of cream cheese and chipotle in my small crockpot, add some to ketchup or your favorite BBQ sauce, make a Denver omelette and add a little before cooking. The possibilities are endless and chipotle paste is a little addictive!

SunnyByrd
5/13/2010

Yum! We really enjoyed this. I agree that the chipotle may be too hot for some, but it was fine for us. You may want to sub part of the chipotle/adobo with smoked paprika to keep the smoky flavor without quite so much "yowza!". Another cool trick for this meatloaf, if youre feeling whiny like I was, is to throw all the ingredients except the meat and oatmeal in the blender, then mix everything together in a stand mixer. No chipotle-onion-meat-hands! Thanks so much for the recipe! (I doubled it - we're getting down with sandwiches tomorrow for lunch!)

LashGal
9/15/2010

This is such a good variation for meatloaf! I followed the recipe exactly, except I used ground turkey instead of ground beef. I would highly recommend this recipe, and to follow it as-directed! I was skeptical about the oats because I had never used them in meatloaf before (though it may be somewhat common) but I was glad I did; the mixture was really wet, but the loaf came out perfectly. Maybe add one extra chipotle pepper if you want some heat; I typically like spicier food but the extra would have taken away from it, in my opinion. As I said, a nice twist on meatloaf! I served it with mashed potatoes and corn on the cob.