Hatch Chile and cheese bacon wrapped Meatloaf

Name: Hatch Chile and cheese bacon wrapped Meatloaf
Yield: 6 servings
Cuisine: American
Ingredients: Large yellow onion diced; .75 raw chorizo (2 links of chorizo at my market weigh about that); .75 lean ground beef; 8 oz canned diced hatch chiles (if you can’t find hatch just use any canned diced green Chiles); 1/2 cup chopped Cilantro; 1 cup Pepperjack cheese (not by ounce but by measure); Bacon (enough wrap the meatloaf) thin not thick cut bacon; 1 egg beaten; 1 cup crushed crackers; 1 cup half and half; 1/2 tsp fine kosher salt; 1/2 tsp cumin; 1/2 tsp Mexican oregeno, omit if you don’t have it; 1/2 tsp black pepper; 1/2 tsp garlic powder

Chef Bryce @ChefBryce

Hatch Chile and cheese bacon wrapped Meatloaf

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Chef Bryce @ChefBryce

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Ingredients

6 servings

Large yellow onion diced
.75raw chorizo (2 links of chorizo at my market weigh about that)
.75lean ground beef
8 ozcanned diced hatch chiles (if you can’t find hatch just use any canned diced green Chiles)
1/2 cupchopped Cilantro
1 cupPepperjack cheese (not by ounce but by measure)
Bacon (enough wrap the meatloaf) thin not thick cut bacon
1egg beaten
1 cupcrushed crackers
1 cuphalf and half
1/2 tspfine kosher salt
1/2 tspcumin
1/2 tspMexican oregeno, omit if you don’t have it
1/2 tspblack pepper
1/2 tspgarlic powder

Cooking Instructions

1

Start by melting 3 tbsp of butter and sauté the onions until caramelized, take your time. Remove from heat and drain excess butter/liquid from the onion mixture if you want.
2

Take the crackers and half and half and mix in a bowl until it’s slurry like. Mix the slurry and all of the meatloaf ingredient’s, except for the bacon of course, and mix thoroughly but don’t over work it. Ignore the spoon in the picture, use your hand.
3

Take a sheet of parchment paper and lay it over a 9x5 pan. Lay strips of the bacon across the width of the pan slightly overlapping. Press the meatloaf mixture into the bacon and pan compressing it down. Fold the excess bacon on the top and lay a strip length wise.
4

Place in a 350 degree oven for 1 hour or until it’s at 160.
5

Remove the meatloaf and place some foil over the top leaving it open at one side, drain all the fat out into a container. Then place a foil lined pan with a cooling wrack on top of the meatloaf and flip it.
6

Crank the oven to 500 and place the meatloaf back in to brown the rest of the bacon, just watch it, about 10 minutes or so. (Note: I used a torch to pre brown the top and all sides before going back in the oven to finish) remove and allow to rest 20 to 30 minutes.
7

I served this with whipped pimento cheese potatoes and roasted french green beans.