Tex-Mex Cheese Stuffed Meatloaf with Smoky Chili Glaze
Big, bold, and flavorful, this Tex-Mex Cheese Stuffed Meatloaf with Smoky Chili Glaze will satisfy the heartiest of appetites!
Servings: 10
Calories: 459kcal
Ingredients
Meatloaf
- 2 pounds ground beef
- ½ pound ground bulk pork sausage like Jimmy Deen's Regular
- ½ cup chili sauce
- ¼ cup water
- ¾ cup rolled oats
- 1 egg lightly beaten
- 4 ounce can mild diced green chilis, drained
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon freshly ground black pepper
- 1 cup diced red bell pepper
- 1 cup diced white or yellow onion
- 1 cup frozen corn kernels thawed
- 1 ½ cups shredded pepper jack cheese
Smoky Chili Glaze
- ¼ cup chili sauce
- ½ teaspoon smoked paprika
Instructions
- Preheat the oven to 350 degrees F. Coat the bottom of a 13- x 9-inch or similar sized baking dish with nonstick cooking spray.
- In a large mixing bowl, combine ½ cup of chili sauce with the water. Add the oats, egg, diced green chilis, Worcestershire, chili powder, cumin, garlic powder, oregano, and black pepper. Mix well. Add the ground beef, ground pork, bell pepper, onion and corn and mix well. Use your hands to work the mixture until all the ingredients are completely incorporated.
- Divide the meat mixture in half. Lay half the meat mixture in the prepared baking dish, forming into a football shape. Create a shallow well so that the edges are higher than the center. Layer shredded cheese on top of the meat along the center, staying about ½-inch away from the edges. Cover completely with the 2nd half of the meat mixture forming a domed top and sealing the edges. Bake, uncovered, for 50 minutes.
- Meanwhile, combine ¼ cup chili sauce with smoked paprika in a measuring cup or small bowl. After initial baking time, pull baking dish out of the oven and carefully spoon out and discard the excess grease from the dish. Spread the glaze over the top of the meatloaf and return to the oven to bake about 15 minutes longer, or until a meat thermometer inserted in the center of the meatloaf registers 165 degrees F. Allow the meatloaf to stand for 5 to½10 minutes before slicing.
Notes
Feel free to omit the ground pork and use 2 ½ pounds ground beef.
Chili sauce has a zesty, vinegary kick and can be found in the condiment section of your grocery store. For a milder flavor you can substitute plain tomato sauce.
Nutrition
Calories: 459kcal | Carbohydrates: 17g | Protein: 27g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 114mg | Sodium: 670mg | Fiber: 3g | Sugar: 5g