Cheddar Stuffed Jalapeno Meatloaf With Chili Glaze Recipes

JALAPENO POPPER-STUFFED MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix together ground beef, bread crumbs, eggs, 1 teaspoon salt, and 1 teaspoon pepper in a large bowl until combined. Press about 3/4 of the meat mixture into the bottom and up the sides of a loaf pan, leaving a well in the middle.
• Mix together cream cheese, 1 cup Cheddar cheese, jalapeno peppers, garlic powder, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper in a separate bowl until combined. Press cream cheese mixture into the well of the meatloaf. Cover with remaining meat mixture, pressing along the edges to seal. Cover with aluminum foil.
• Bake in the preheated oven until no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from the oven, brush with barbeque sauce, and sprinkle with 2 tablespoons grated Cheddar. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place meatloaf under the broiler and cook until barbeque sauce is bubbly and cheese is melted, 2 to 3 minutes.

CHEDDAR-STUFFED JALAPENO MEATLOAF WITH CHILI GLAZE

Steps:

• For the Glaze: Combine ketchup, tomato paste, water, brown sugar, cider vinegar, and chili powder in a small saucepan. Season with salt and pepper, whisk again and set aside. 2.For the Meatloaf: Heat olive oil in a medium saute pan over medium heat until shimmering. Add onion, jalapeño, and garlic, and cook, stirring often, until tender and translucent, about 7 minutes. Transfer to a large bowl and let cool. 3.Whisk eggs and chicken stock in a medium bowl. Sprinkle with gelatin and let rest for 5 minutes. Adjust oven rack to lower-middle position and preheat oven to 375°F. 4.Add beef, pork, veal, Worcestershire sauce, Dijon, tomato juice, ancho powder, oregano, 3/4 teaspoon salt, 1/2 teaspoon black pepper, saltines, and Parmesan cheese to the bowl with the cooled onion mixture. Add egg mixture and combine using hands, taking care not to over-mix. 5.Spray loaf pan with cooking spray. Pack half of the meat lightly and evenly into the loaf pan, creating a well lengthwise down the center and leaving about an inch not indented on either end. Fill well with cheddar cheese. Top with remaining half of meat mixture, pressing to seal and enclose the cheese. Spread with half of the glaze and transfer meatloaf to the oven to cook. 6.Bake until an instant-read thermometer inserted in center of loaf registers 150 to 155°F, about 55 minutes. Remove from oven and let rest 20 minutes. Meanwhile, simmer the remaining glaze over medium heat until slightly thickened. Slice meat loaf and serve, passing additional sauce alongside.