Chipotle Cheddar Chicken Meatloaf
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!JUMP TO RECIPE
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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.
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.
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!
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!
Chipotle Cheddar Chicken Meatloaf
- cooking spray
- 1 lb ground chicken
- 1 1/4 cup fresh grated extra sharp cheddar
- 1 small jalapeño, finely minced (seeds removed)
- 1/2 cup Panko breadcrumbs
- 1 medium shallot, finely diced
- 1 egg
- 1 tsp Worcestershire sauce
- salt and fresh ground pepper, to taste
- 1 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/4 cup fresh chopped Cilantro
- 1 1/2 tbsp Adobo sauce from canned chilis in Adobo (7 oz can)*
- 2 tbsp honey
- 1/2 tbsp apple cider vinegar
- 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.
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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