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A serving of classic meatloaf with a generous side of mashed potatoes on a white plate.

Southwestern Spiced Meatloaf with Garlic Chive Mashed Potatoes

A hearty Southwestern-spiced meatloaf is topped with a zesty chipotle-ketchup glaze and served with creamy garlic chive mashed potatoes, offering a flavorful and comforting meal.
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Prep Time 25 minutes
Cook Time 1 hour 25 minutes
Total Time 2 hours 5 minutes
Servings 6 servings
Calories 550 kcal

Equipment

  • Baking sheet
  • Parchment paper or foil
  • Small skillet
  • Large mixing bowl
  • Small bowl
  • Meat thermometer
  • Large pot
  • Colander
  • Potato masher

Ingredients
  

For the Meatloaf

  • 1.5 lbs ground beef 80/20 blend recommended
  • 1/2 cup finely diced onion
  • 1/4 cup finely diced green bell pepper
  • 1/4 cup finely diced jalapeño seeds removed for less heat, or left in for more
  • 2 cloves garlic minced
  • 1/2 cup breadcrumbs or crushed crackers
  • 1 large egg lightly beaten
  • 1/4 cup milk or beef broth
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper

For the Chipotle-Ketchup Glaze

  • 1/2 cup ketchup
  • 1 tbsp brown sugar
  • 1 tsp Worcestershire sauce
  • 1/2 tsp adobo sauce from canned chipotles or more, to taste

For the Garlic Chive Mashed Potatoes

  • 2 lbs Russet or Yukon Gold potatoes peeled and cut into 1.5-inch chunks
  • 1/2 cup milk or half-and-half warmed
  • 4 tbsp unsalted butter cubed
  • 2 cloves garlic roasted and mashed (or 1 tsp garlic powder)
  • 2 tbsp fresh chives finely chopped
  • salt and freshly ground black pepper to taste

Instructions
 

Meatloaf Preparation

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or foil.
  • In a small skillet, sauté diced onion, green bell pepper, and jalapeño for 5-7 minutes until softened, then add minced garlic and cook for another minute; let cool slightly.
  • Gently combine ground beef, cooled sautéed vegetables, breadcrumbs, egg, milk/broth, chili powder, cumin, smoked paprika, salt, and black pepper in a large mixing bowl until just incorporated.
  • Form the meat mixture into a free-form loaf (approximately 9x5 inches) on the prepared baking sheet.

Glaze and Baking

  • Whisk together ketchup, brown sugar, Worcestershire sauce, and adobo sauce in a small bowl for the glaze.
  • Spread half of the glaze over the meatloaf, then bake for 30 minutes in the preheated oven.
  • Spread the remaining glaze over the meatloaf and continue baking for 30-45 minutes more, or until the internal temperature reaches 160°F (71°C).

Resting and Potatoes

  • Remove the meatloaf from the oven and let it rest on the baking sheet for 10-15 minutes before slicing to redistribute juices.
  • While the meatloaf bakes, boil peeled and chopped potatoes in salted water for 15-20 minutes until fork-tender.
  • Drain the potatoes thoroughly, then return them to the dry pot for 1-2 minutes to steam dry.
  • Add warmed milk/half-and-half, butter, mashed roasted garlic (or garlic powder), and chopped chives to the hot potatoes and mash until smooth and creamy.
  • Season the mashed potatoes with salt and freshly ground black pepper to taste.

Serving

  • Slice the rested meatloaf and serve immediately with a generous scoop of the garlic chive mashed potatoes.

Notes

Allowing the meatloaf to rest is crucial for a moist result. Adjust jalapeño and adobo sauce quantities to your preferred spice level.