Glazed Chipotle Meatloaf Recipe (2024)

Home / Comfort Food



1 hour hour 15 minutes minutes


Jump to Recipe Print Pin

By: The Chunky Chefpublished: 01/28/2018

This post may contain affiliate links. Please read my disclosure policy.

Not your average meatloaf recipe, this glazed chipotle meatloaf is packed with bold flavors like chipotle peppers, pepper jack cheese, chili powder and cumin!

Meatloaf gets a bad rep for being dry and boring, but this glazed chipotle meatloaf recipe is certainly an exception! Bold spicy, smoky and savory flavor are combined in the meatloaf and it’s glazed with a mouthwatering smoky/sweet sauce that is irresistible!

I have to be honest with you… growing up, I wasn’t really a meatloaf fan. It just didn’t appeal to me. When I first moved out, we had meatloaf occasionally, but it was definitely not in the usual dinner rotation. But now… we have it a LOT! We also really love this Crockpot Meatloaf!

But lately, I’ve been experimenting with other flavors… and I came across this chipotle meatloaf recipe in a Southern Living magazine. I tried it and was blown away! The recipe was pretty spectacular, but I did add a few of my own changes (as I do with just about any recipe I try lol).


Unfortunately, a lot of meatloaf recipes come out dry and bland. My favorite way to keep meatloaf moist is to not use dry breadcrumbs. Instead, I use fresh bread and dice it up into super small pieces. Then I soak those pieces in milk. It has a really great way of still helping bind the meat together, but also keeping it really moist and delicious!

Another trick is to put a big pan of water on the rack underneath the meatloaf pan. The steam created will make for the softest, moistest meatloaf ever!


That depends a lot on what temperature your oven is set to… but I generally bake meatloaf at either 350 or 375 F degrees. At 350 F degrees, it will take about 60-90 minutes. At 375 F degrees, it will take about 50-70 minutes.

All ovens will vary though, so I recommend checking the meatloaf on the early end of the time range. I pull my meatloaf from the oven when it’s between 155-160 F degrees, and it will continue cooking as it sits. You always want to let your meatloaf rest for 10 minutes after baking, so it stays juicy, and it helps it hold together better when you slice it.


  • Use your hands to mix. Some people like to use a wooden spoon, but I find your hands are the best tools for the job. Wear latex/nitrile gloves if you don’t want meatloaf hands… and mix just until everything is combined.
  • Save some of the ketchup sauce. Make more sauce than you need, and after you slather some on the top, reserve the rest and drizzle it over the slices.
  • A meatloaf pan is awesome, but not absolutely necessary. This is a great tutorial on how to make meatloaf without a special pan (without having it swimming in grease).
  • This meatloaf recipe can be made in the slow cooker! In the recipe below, I have special instructions for this cooking method.


  • Meatloaf pan – In case you’re in the market for one, this is the one I use, and LOVE! Cleanup is a breeze.
  • Meat thermometer – Great for determining when your meatloaf is done, and the probe stays in it, and will beep when it hits 150-155 degrees, so you don’t have to keep continually checking it!
  • Nitrile gloves – save yourself some major hand scrubbing!
  • Chipotles in adobo sauce – this is the brand I like to use.




Glazed Chipotle Meatloaf Recipe (7)

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

Glazed Chipotle Meatloaf Recipe (8)

Glazed Chipotle Meatloaf Recipe

4.64 from 25 votes

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Calories: 513

Servings: 4 - 6 servings

(hover over # to adjust)

Print Rate Pin

Not your average meatloaf recipe, this glazed chipotle meatloaf is packed with bold flavors like chipotle peppers, pepper jack cheese, chili powder and cumin!


  • 1 medium yellow onion, diced
  • 1 Tbsp butter
  • 2-3 cloves garlic, minced
  • 3/4 cup finely diced bread slices
  • 1/4 cup milk
  • 2 lbs ground beef (I use ground chuck 80/20 or 85/15)
  • 2/3 cup shredded pepper jack cheese
  • 2 Tbsp fresh cilantro, minced
  • 2-3 chipotle peppers in adobo sauce, minced
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 large egg, lightly beaten


  • 1/2 cup ketchup
  • 2-3 Tbsp adobo sauce from the can of chipotle peppers
  • 2 -3 Tbsp light brown sugar, packed


  • Preheat oven to 350 F degrees. Add butter to small skillet and melt over MED heat. Add onion and cook 4-5 minutes, until soft and slightly browned on the edges, stirring occasionally. Add garlic and cook 1 minute. Set aside to cool slightly.

  • Add diced bread pieces and milk to a large mixing bowl and stir to combine. Add beef, cheese, cilantro, minced chipotle peppers, chili powder, cumin, salt, pepper, beaten egg and cooked onion mixture. Mix together until just combined.

  • Lightly spray a meatloaf pan with nonstick cooking spray. Pat meatloaf into prepared pan.

  • Combine sauce ingredients in small bowl. Slather about half the sauce on the top of meatloaf, and bake for 60-90 minutes, until meatloaf is about 150-155 F degrees. Let stand 10 minutes before serving. Use the remaining half of the sauce to spoon over the top or dip the meatloaf in as you eat 🙂


  • Complete steps 1-2 as written above. Line a 4 quart or larger slow cooker with aluminum foil or parchment paper with holes poked into it every 1-2 inches (to drain the grease after cooking). Shape meatloaf into a loaf shape and place on foil/parchment paper.

  • Top with half the sauce, cover and cook on LOW for 4-5 hours, until meatloaf is 150-155 F degrees. Carefully lift meatloaf out of slow cooker, letting grease drain through the holes. If desired, place on baking sheet and broil a few minutes, until sauce is sticky. Let stand 10 minutes before serving.

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Chef Tips

Recipe adapted from Southern Living Magazine

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

Did You Make This?Tag @the_chunky_chef on Instagram and hashtag it #thechunkychef so I can see what you made!

Tag on Insta! Leave a Rating Save for Later



You May Also Like...

  • Easy Slow Cooker Mongolian Beef Recipe

  • The Best Crockpot Meatloaf

  • Honey Garlic Glazed Salmon

  • Easy Slow Cooker Mongolian Beef Recipe

Previous Post
Next Post

Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

Learn More

Reader Interactions

Leave a Comment

  1. Keyshia Davis says

    Well I’m trying to gain weight I have lost alot of weight from this ❄️ cold I got and stress too ok well can you send me some of your cook books and cooking recipes too shoot I cook alot too cause them big dinners be looking so good don’t they I just don’t eat potato salad or chicken salad or tuna salad okay I’m serious


    • The Chunky Chef says

      Hi Keyshia 🙂 I don’t have any cookbooks, aside from some ebooks that are available for purchase here on my site, but all my recipes are free here on the website. Feel free to go to the recipe index ( and they’re all broken down by various categories, types of ingredients, cooking methods, etc.


  2. Fernandez says

    Instructions were clear and I was able to make a great meatloaf, first time!


  3. Kariiosta says

    For the sauce, I blended the remainder of the chipotles and sauce together with some leftover tomato sauce, added some apple cider vinegar, salt and the brown sugar. I also added more salt to the recipe.


    • Kariiosta says

      I also tripled the garlic. Blended egg and milk then added coarsely chopped bread. Mixed and let bread soak, then mix again into mush. Broiled the meatloaf on top to brown and get more flavour, then brushed on glaze.


  4. Verona says

    Just making this again for the 2nd time this week. It’s delicious!


  5. Becky says

    This is the BEST meatloaf I have ever made and tasted.
    The dish is company worthy. The Sauce could be used on anything.
    I am going to try Salmon. Just a REAL Saver.


  6. Mrsjhaus says

    Words can not describe how flavorful and moist this meatloaf is!


  7. Stacie says

    Loved this one! My boys and hubby loved the spice. I followed the recommended process of chopping bread and soaking in milk. I only had provolone on hand, but it was awesome! Thanks, Chef❤️


  8. Terry says

    Great meatloaf! I cut the leftover meatloaf into slices, browned them in a pan with the glaze sauce, melted cheddar cheese on top and made the best burger!


  9. Edith Budaj says

    One of the best meatloaf recipes EVER! It was moist and so flavorful, but not too spicy. My husband requests it often. Thanks so much.


Older Comments

Glazed Chipotle Meatloaf Recipe (2024)


Top Articles
Latest Posts
Article information

Author: Prof. Nancy Dach

Last Updated:

Views: 6095

Rating: 4.7 / 5 (57 voted)

Reviews: 80% of readers found this page helpful

Author information

Name: Prof. Nancy Dach

Birthday: 1993-08-23

Address: 569 Waelchi Ports, South Blainebury, LA 11589

Phone: +9958996486049

Job: Sales Manager

Hobby: Web surfing, Scuba diving, Mountaineering, Writing, Sailing, Dance, Blacksmithing

Introduction: My name is Prof. Nancy Dach, I am a lively, joyous, courageous, lovely, tender, charming, open person who loves writing and wants to share my knowledge and understanding with you.