Smoky Chipotle Beef and Pork Meatloaf

Quick Recipe Version (TL;DR)

• Yield: 6–8 servings
• Prep Time: 25 minutes
• Cook Time: 55–65 minutes
• Total Time: 1 hour 20 minutes

Quick Ingredients

• 1 1/4 lb ground beef (80/20)
• 3/4 lb ground pork
• 1 cup panko or plain breadcrumbs
• 1/2 cup whole milk
• 1 large egg
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 2–3 tbsp chipotle in adobo, puréed (plus 1 tbsp adobo sauce)
• 2 tbsp Worcestershire sauce
• 1 tsp smoked paprika + 1 tsp chili powder + 1 tsp ground cumin
• 1 1/4 tsp kosher salt, 1/2 tsp black pepper
• 3/4 cup tomato sauce (or passata)
• 2 tbsp tomato paste
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1/2 tsp smoked paprika (for glaze)

Do This

• 1. Heat oven to 350°F (175°C). Line a sheet pan with foil and lightly oil it.
• 2. Mix breadcrumbs and milk in a large bowl; let soak 5 minutes to form a panade.
• 3. Add egg, onion, garlic, chipotle purée, adobo, Worcestershire, spices, salt, and pepper; stir well.
• 4. Gently fold in ground beef and pork just until evenly combined; shape into a 9 x 4-inch loaf on the pan.
• 5. Stir together tomato sauce, tomato paste, brown sugar, vinegar, extra smoked paprika, and a spoon of chipotle for the glaze.
• 6. Brush half the glaze over the loaf. Bake 35 minutes, then brush on remaining glaze.
• 7. Bake 20–30 minutes more, until internal temp is 160°F (71°C). Rest 10–15 minutes before slicing.

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Why You’ll Love This Recipe

• Bold, smoky heat from chipotle and chili spices without being overwhelmingly spicy.
• Beef and pork together create a juicy, full-flavored loaf with a tender, sliceable texture.
• A glossy, smoky chili glaze that caramelizes on top for sweet-heat in every bite.
• Perfect cozy comfort food with a twist, great for weeknights or casual entertaining.

Grocery List

• Produce: 1 medium onion, 3 cloves garlic, optional cilantro and limes for serving
• Dairy: Whole milk, 1 large egg, optional sour cream for serving
• Pantry: Panko or plain breadcrumbs, canned chipotle peppers in adobo, tomato sauce, tomato paste, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, chili powder, ground cumin, kosher salt, black pepper, cooking oil
• Meat: Ground beef (80/20), ground pork

Full Ingredients

For the Chipotle Meatloaf

• 1 cup panko or plain dry breadcrumbs
• 1/2 cup whole milk (or 2% in a pinch)
• 1 large egg
• 1 medium yellow onion, finely diced (about 1 cup)
• 3 cloves garlic, minced
• 2–3 tablespoons chipotle peppers in adobo, puréed (from a can)
• 1 tablespoon adobo sauce (from the same can)
• 2 tablespoons Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 1/4 teaspoons kosher salt (use 3/4 teaspoon if using table salt)
• 1/2 teaspoon freshly ground black pepper
• 1 1/4 pounds ground beef, 80/20 or 85/15
• 3/4 pound ground pork
• 1–2 tablespoons neutral oil (for greasing the pan)

For the Smoky Chili Glaze

• 3/4 cup tomato sauce (or smooth tomato purée/passata)
• 2 tablespoons tomato paste
• 2 tablespoons packed brown sugar (light or dark)
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon smoked paprika
• 1–2 teaspoons chipotle purée (from above), to taste
• Pinch of salt, to balance

Optional Garnishes & Serving Suggestions

• Fresh cilantro, chopped
• Lime wedges
• Sour cream or Mexican crema
• Roasted potatoes, mashed potatoes, or rice
• Simple green salad or roasted vegetables

Step-by-Step Instructions

Step 1: Prep the oven and pan

Preheat your oven to 350°F (175°C). Line a rimmed baking sheet or a shallow roasting pan with aluminum foil for easy cleanup. Lightly brush or rub the foil with about 1 tablespoon of oil so the meatloaf does not stick. You can also use a loaf pan, but baking it free-form on a sheet pan gives more surface area for browning and glaze.

Step 2: Make the panade for a tender texture

In a large mixing bowl, combine 1 cup breadcrumbs and 1/2 cup milk. Stir until all the crumbs are moistened, then let the mixture sit for 5 minutes. This creates a soft paste called a panade, which keeps the meatloaf moist and tender instead of dense or crumbly.

Step 3: Build the flavor base

To the softened breadcrumb mixture, add 1 large egg, the finely diced onion, minced garlic, 2–3 tablespoons chipotle purée, 1 tablespoon adobo sauce, and 2 tablespoons Worcestershire sauce. Sprinkle in 1 teaspoon smoked paprika, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 1/4 teaspoons kosher salt, and 1/2 teaspoon black pepper.

Whisk or stir everything together until you have a thick, well-blended paste. This ensures the seasonings are evenly distributed before the meat goes in, so you do not overwork the meat later.

Step 4: Gently mix in the meats and shape the loaf

Add the ground beef and ground pork to the bowl. Using clean hands, gently fold and turn the meat into the flavor mixture just until everything looks evenly combined. Try not to squeeze or mash the meat; overmixing will make the meatloaf tough.

Transfer the mixture to your prepared baking sheet. Shape it into a firm loaf about 9 inches long, 4–5 inches wide, and 2–2 1/2 inches tall. Smooth the top and sides so the glaze will sit nicely and cook evenly.

Step 5: Stir together the smoky chili glaze

In a small bowl, whisk together 3/4 cup tomato sauce, 2 tablespoons tomato paste, 2 tablespoons brown sugar, and 1 tablespoon apple cider vinegar. Add 1/2 teaspoon smoked paprika, 1–2 teaspoons chipotle purée (depending on how spicy you like it), and a pinch of salt. Taste and adjust: add more brown sugar for sweetness, more vinegar for tang, or more chipotle for heat and smoke.

The glaze should be thick enough to cling to a spoon and spread easily. If it is too thick, thin with a tablespoon of water; if too thin, stir in a little extra tomato paste.

Step 6: Glaze and start baking

Spoon about half of the glaze over the top of the shaped meatloaf and spread it evenly over the top and partway down the sides. Place the meatloaf in the preheated oven and bake for 35 minutes.

This first bake sets the shape and starts to cook the inside while the first layer of glaze thickens and adheres to the loaf.

Step 7: Add more glaze and finish cooking

After 35 minutes, carefully pull the pan from the oven. Spoon and spread the remaining glaze over the top, forming a glossy, generous layer. Return the meatloaf to the oven and continue baking for another 20–30 minutes, or until an instant-read thermometer inserted into the center of the loaf reads at least 160°F (71°C).

If the top ever looks like it is darkening too quickly, you can loosely tent the loaf with foil for the last 10–15 minutes of baking.

Step 8: Rest, slice, and serve

Remove the meatloaf from the oven and let it rest on the pan for 10–15 minutes. This rest time allows the juices to redistribute so the slices stay moist and hold together. Transfer the loaf to a cutting board using two spatulas if needed.

Slice into thick pieces, about 3/4–1 inch each. Garnish with a sprinkle of chopped cilantro and a squeeze of lime if you like. Serve with your favorite sides, and spoon any extra pan juices over the slices for even more flavor.

Pro Tips

• Control the heat: For a milder loaf, use 2 tablespoons chipotle purée total and skip adding extra chipotle to the glaze. For bolder heat, add an extra tablespoon to the meat mixture or a pinch of cayenne.
• Do not overmix: Mix the meat just until combined. Overworking it can make the meatloaf dense and tough instead of tender.
• Check doneness with a thermometer: Aim for 160°F (71°C) in the center. This is the most reliable way to get juicy meatloaf that is fully cooked.
• Let it rest before slicing: Resting 10–15 minutes is key for neat slices that do not crumble and for keeping the juices inside.
• Use your broiler if desired: For an extra-caramelized glaze, broil the top for 1–2 minutes at the very end, watching closely so it does not burn.

Variations

• Cheesy Chipotle Meatloaf: Fold in 1 cup shredded pepper jack or cheddar cheese with the meat mixture, and sprinkle a little more on top during the last 5 minutes of baking.
• Turkey Chipotle Meatloaf: Swap in lean ground turkey for the beef and pork. Add an extra 2 tablespoons milk and 1 tablespoon oil to keep it moist, and cook to 165°F (74°C).
• Loaded Southwest Style: Add 1/2 cup canned corn (drained) and 1/2 cup finely diced bell pepper to the meat mixture for color and extra texture.

Storage & Make-Ahead

Allow leftover meatloaf to cool to room temperature, then transfer slices or chunks to an airtight container. Store in the refrigerator for up to 4 days. To reheat, microwave individual slices on medium power for 1–2 minutes, or warm them in a covered dish in a 325°F (165°C) oven until heated through.

For longer storage, wrap slices tightly in plastic wrap, then place in a freezer bag or container and freeze for up to 3 months. Thaw overnight in the fridge before reheating. You can also assemble the uncooked meatloaf up to 24 hours in advance: shape it, cover tightly, and refrigerate. When ready to bake, add 5–10 minutes to the cook time and proceed with glazing and baking as directed.

Nutrition (per serving)

Approximate values for 1 of 8 servings (without optional toppings or sides): about 420 calories, 26 g fat, 13 g saturated fat, 20 g carbohydrates, 2 g fiber, 9 g sugar, 27 g protein, and approximately 750 mg sodium. Actual values will vary based on specific ingredients and portion sizes.