Cheddar-Stuffed Jalapeño Meatloaf with Chili Glaze Recipe

1. 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.

Special Equipment

Loaf pan