Cooking Santa Fe style: Green Chile Meatloaf with Chipotle Tomato Glaze

For us, cooking Santa Fe style means using a lot of green chile, often in non-traditional ways. We bought fresh roasted green chile at the Santa Fe Farmers Market last Saturday and wanted to cook with them. With the coming of fall, meatloaf is a welcome comfort. This one has a New Mexico twist, taking advantage of the freshly roasted green chiles that are in the markets now. I like to cook it on the grill on an apple wood plank for a subtle smokiness. Don’t want to use the grill? You can bake it in the oven at 350 degrees for an hour to an hour and a quarter.

On the plate, photo Steve Collins

Green chile meatloaf with green chile gravy, mashed potatoes and chard, photo Steve Collins

Serves 4

For meatloaf:

1 tablespoon Vegetable oil
¼ cup Onion, finely chopped
¼ cup Roasted fresh green chile, coarsely chopped
1 Clove garlic, minced
1 ½ LB Ground beef
1 Medium onion, cut into ¼” thick slices

1 Apple wood plank, soaked for at least an hour

Green chile meatloaf, photo Steve Collins

Green chile meatloa ready to go on the grillf, photo Steve Collins

Chipotle tomato mixture:

1/3 cup pureed tomato
2 TBS finely chopped chipotle from canned chipotle in adobe

Mix the ingredients well and put aside until ready to use.

Heat the oil in a sauté pan over medium heat. Then add the onion, green chile and garlic. Cook for five minutes until soft. Remove from heat and let cool. Add the sautéed onion mixture to the ground beef and blend well. Form into a loaf and refrigerate until ready to cook. (This can be done up to a day in advance.)

Prepare a hot fire. Place a cooking grate directly over the hottest part of the fire. Put the well-soaked plank on the grate over the fire. Spread out the onion slices and place the meatloaf over the them. Brush the meatloaf with the tomato chipotle mixture. Close the grill and cook for one hour to an hour and a quarter. You’ll know it’s done when an instant read thermometer reads 160°. Remove from the grill and let rest for 10 minutes before serving.

Serve with mashed potatoes and you’re favorite vegetable.

If you want the recipe for the green chile gravy, email us at [email protected]

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