Beat the weeknight dinner doldrums with this quick and easy Chipotle Cheddar Chicken Meatloaf! Loaded with grated sharp cheddar cheese, fresh cilantro and jalapeños, this chicken meatloaf is loaded with flavor! Whisk up the super simple Chipotle glaze for a sweet and spicy weeknight treat that goes from oven to table in just about 30 minutes!
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Who says meatloaf has to be boring?! This quick and easy Chipotle Cheddar Chicken Meatloaf is a breeze to make, and is loaded with tangy cheddar, and fresh cilantro and jalapeños! Whisk up the glaze in about 30 seconds, and you've got one delicious, spicy chicken meatloaf.
Looking for more great recipes?
Why not try my Slow Cooker Mexican Pozole, Shrimp Corn Chowder, Shrimp Gumbo with Chicken and Andouille, or Tuna Noodle Casserole with Cheese Tortellini and Egg Noodles!
Making the meatloaf and glaze
This meatloaf is ideal for busy weeknights, as it requires very minimal prep, and simple ingredients. To make the meatloaf, you will need:
- ▪ Ground chicken, or ground turkey, if you prefer.
- Some fresh grated extra sharp cheddar. I highly recommend shredding your own, but if you're short on time, the bagged stuff is A OK.
- A small jalapeño, a medium shallot, and a bunch of fresh cilantro.
- Some Panko breadcrumbs.
- An egg.
- A bit of Worcestershire sauce.
- A few spices: Garlic powder, onion powder, and smoked paprika.
To make the meatloaf, you'll mix all the above mentioned ingredients together until they are just combined and homogeneous. Be careful not to over mix, or you'll have a tough meatloaf on your hands. And as gross as it can be- your hands are the best tool for the job.
Building the meatloaf
Once you've got your ingredients combined, you'll transfer the mixture to a well greased baking dish and free form it into a loaf shape. You want a long, uniform loaf that leaves about a 1” gap on both long ends of the pan.
Basting the meatloaf
Once your meatloaf is formed, you'll whisk up the quick ingredient glaze and pour that generously over the meatloaf. Brush it well to coat, and let the excess run off the sides. You'll bake the meatloaf at 350 degrees for 25 minutes, then pull it out and baste it with the excess glaze. Return it to the oven and bake 5-10 minutes more, or until a thermometer inserted in the center reach 165 degrees.
Serving suggestions
This sweet/heat chicken meatloaf tastes great with classic sides like steamed veggies and mashed potatoes, and would also be great alongside rice and beans or roasted veggies!
Want to give this recipe a try?
If you make my Chipotle Cheddar Chicken Meatloaf, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!
Chipotle Cheddar Chicken Meatloaf
Equipment
- cooking spray
Ingredients
- 1 lb ground chicken
- 1 ¼ cup fresh grated extra sharp cheddar
- 1 small jalapeño, finely minced (seeds removed)
- ½ cup Panko breadcrumbs
- 1 medium shallot, finely diced
- 1 egg
- 1 teaspoon Worcestershire sauce
- salt and fresh ground pepper, to taste
- 1 ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ cup fresh chopped Cilantro
Chipotle Glaze
- 1 ½ tablespoon Adobo sauce from canned chilis in Adobo (7 oz can)*
- 2 tablespoon honey
- ½ tablespoon apple cider vinegar
Instructions
- Preheat your oven to 350 degrees. 2. Spray a baking dish liberally with cooking spray. 3. Add all meatloaf ingredients to a large bowl and combine with your hands until well incorporated, being careful not to over mix. 4. Transfer meatloaf mixture to greased pan and form into a loaf with your hands. You want a long, uniform loaf that leaves about a 1” gap on both long ends of the pan. 5. Add Chipotle glaze ingredients to a small bowl and whisk to combine. Pour evenly over meatloaf and brush to coat. There will be a lot of excess glaze in the pan- this will thicken and be used for basting later. 6. Bake the meatloaf at 350 for 25 minutes, remove from oven and brush with runoff glaze in the pan for a thick and caramelized glaze. 7. Return to oven for an additional 5-10 minutes, until internal temperature reaches 165. 8. Allow to rest 5-10 minutes before slicing and serving.
*Notes:
Reserve leftover chipotles in adobo for another use. I like to freeze mine in a freezer-safe bag and use as needed.
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Jacqueline S. says
I just loved the sweet and smoky flavor of this meatloaf! Including cheddar in the mix kept the loaf moist. This recipe really does come together quickly, and the glaze really elevates this dish. I will for sure be adding this to my rotation.
Sharon Farnell says
Thanks, Jacqueline! So happy you enjoyed it 🙂
Tiffany says
This was PHENOMENAL! I had to make a few substitutions because the store was out of ingredients. I had to used ground turkey instead of ground chicken, half an onion instead of a shallot and some squeeze tube cilantro instead of fresh cilantro. But it was amazing and will be going in our rotation, thank you! I served it with mac & cheese and a bourbon honey mustard salad kit.
Sharon says
So happy to hear this, Tiffany! Sounds like an amazing dinner! Grocery stores can be a real disappointment sometimes, but glad you made it work with your great substitutes!
Katelin Burge says
Omg this was amazing!!!
Sharon says
So happy to hear you enjoyed the recipe, Katelin!