Chipotle Meatloaf

I had some leftover chipotle peppers from a potato salad recipe and decided to add them to meatloaf. I love how quick and easy it is to make, plus freezing smaller portions makes it perfect for lazy days. The peppers give leftovers a spicy, flavorful kick. Refrigerating the meatloaf helps it firm up for cleaner slices and creates a nice crust when pan-fried the next day. Meatloaf is such a hearty, comforting dish to cook and enjoy.

Ingredients

  • 2 pounds ground beef
  • 1 red pepper, chopped
  • 3 onions, chopped
  • 1 bunch of green onions, chopped
  • 3- 4 T garlic, minced
  • 3 T chipotle peppers, chopped with sauce
  • 2 T Worcestershire sauce
  • 3 eggs
  • 3/4 C breadcrumbs
  • 2 t Hard Core Carnivore Black seasoning
  • 1 t garlic salt

Directions

  1. Heat oven to 350 F
  2. Mix all ingredients in a large bowl
  3. I use a large ice cream scoop for the large loaf pan, 12 scoops.
  4. 2-3 scoops in smaller loaf pans, I filled 3 pans.
  5. Cover with foil and bake just over an hour.
  6. Remove the foil and bake 15 minutes for a nice brown crusty top.
  7. It cuts into nice slices for pan frying when it congeals in the refrigerator for leftovers with eggs and rice.