Meatloaf Archive

3 Chili spicy meatloaf recipe

Posted 02/12/2012 By Francois

3 Chili spicy meatloaf

Production: 10 – Serving
Preparation: 30 Minutes
Cooking: 60 Minutes

Meatloaf is a delicious, economical, practical and easy to prepare dish. You can also make it a very special recipe inspired by the original cultures of the sunny south. In our case, with this spicy meatloaf, it is Mexico that we wanted to see on our plates with the use of corn and a generous variety of peppers that are typical flavors of this region.

Note 1: If you do not have Gorria pepper on hand, know that it is the same species as the famous Espelette pepper.
Piquin pepper, for its part, may be replaced by crushed chili flakes easily found in supermarkets. However, it will taste less fruity but almost as spicy.

Note 2: For people who love their food a bit less spicy, remove the Piquin chili from this recipe.

Enjoy it!


Ground Beef – [1 lbs.]  (454 g.)
Minced Pork – [1 lbs.]  (454 g.)
Celery (branch)  – [1]
Onion (medium) – [1]
Red pepper (sweet) – [1/2]
Sweet Yellow Pepper – [1/2]
Green pepper (sweet) – [1/2]
Corn kernels – [2 cups]  (500 ml.)
Hot bird pepper – [2]
Dried Piquin Chillis – [3]
Gorria Pepper – [1]
Tomato paste (5.5 oz/163 ml can) – [1]
Diced tomatoes  (28 oz. can / 796 ml.) – [1]
Olive oil – [1/4 cup]  (65 ml.)
Eggs (large) – [2]
Oatmeal Flakes (Quick Cooking) – [1 1/2 cup]  (375 ml.)
Salt & Pepper to tase

1- Preheat the oven to 350 F (180 C).
2- Cut the peppers, celery and onion into small cubes (the size of a grain of corn).
3- Measure 2 cups corn kernels (fresh or canned).
4- Coarsly Grind together half of the Gorria pepper, one bird pepper and 2 of the Piquin chili.
5- In a small saucepan, heat 1/8 cup of olive oil over medium heat and pour in the mixture of peppers. Infuse the peppers (so they can develop their full flavor) over medium heat for about 3 minutes.
6- Pour the contents of the pan into a large bowl and add the sliced ​​vegetables.
7- Add 1 cup of drained diced tomatoes,  half the tomato paste and 2  lightly beaten eggs.
8- Add a pinch of salt and mix well.
9- Add the meats and oatmeal, stir well to obtain a homogeneous mixture.
10- Divide the mixture into 2 loaf pans and press with your hands to compact.
11- Put in the oven for at least 60 minutes at 350F.
12- FOR THE SAUCE: grind the rest of the peppers and infused into the remaining oil.
13- Add the remaining tomatoes and tomato paste.
14- Bring to a boil then simmer about 30 minutes, stirring regularly.
15- Pour a few spoon of sauce over the meatloaf slices before serving.

Meatloaf with Apples and Pork

Posted 07/10/2011 By Francois

Meatloaf with Apples and Pork

Production: 8 – Serving
Preparation: 15 Minutes
Cooking: 60 Minutes

Of all the products readily available on the market, the apple is probably one of the most enjoyable and easy to cook. Inexpensive but with a generous and pleasant flavor, this fruit combines smoothly with so many other and enable us to create delicious and original recipes.

With pork, the apple is generally used as a condiment under the form of sauce or jam but the possible combinations are almost limitless.

Another friend of the apple, one we tend to forget, is the spicy red chili pepper. The heat of the chili fits very well with the sweet and sour of apples.

In our meatloaf, you will find the apple as a sauce to flavor the pie and as slices that garnish the surface. Chili is hidden in the mix and used to enhance the tastes without masking the flavors.

We used our homemade apple sauce but the ready-made one from the store will work perfectly in this recipe.
The dried Piquin chili can be replaced with regular crushed chili, but you should experiment with the dose to get a good balance of heat in the mouth (1 teaspoon of Piquin chili = approximately 2 teaspoon of regular chili)

Meatloaf with Apples and Pork


Minced Pork – [1 1/2 lbs.]  (679 g.)
Apples sauce – [1 cup]  (250 ml.)
Onion (medium) – [1]
Celery (branch)  – [1]
Tomato paste – [2 tablespoons]  (30 ml.)
Garlic cloves – [2]
Dried Piquin Chilli – [1 teaspoon]  (5 ml.)
Salt – [1 tablespoon]  (15 ml.)
pepper  – [1 teaspoon]  (5 ml.)
Breadcrumbs – [4 tablespoons]  (60 ml.)
Apples – [2]
Paprika – [1 teaspoon]  (5 ml.)
Lemon juice  – [1 tablespoon]  (15 ml.)

1- Preheat the oven to 350F (180C).
2- Peel and mince the onion and garlic. Wash and cut the celery into very small pieces.
3- Crush and measure the Piquin chili.
4- In a large bowl, combine apple sauce, tomato paste, vegetables, chili, salt and pepper.
5- Add the ground pork and breadcrumbs. Stir well to get a uniform mixture.
6- Pack the mixture into a loaf pan.
7- Wash and cut the apples into thin slices. Drizzle with lemon juice.
8- Place the apple slices on top and spread to cover the entire surface.
9- Sprinkle with paprika.
10- Bake for 60 minutes.
11- Let stand 10 minutes before removing from pan.

Apples stuffed with pork and spices

Posted 21/09/2011 By Francois

Apples stuffed with pork and spices

Production: 6 – Serving
Preparation: 20 Minutes
Cooking: 45 Minutes

Very few flavors can be married as nicely than the apple and pork. The cookbooks are full of examples of all the possible mix that cooks and chefs have developed around those two product.

This recipe continues the tradition by combining a pork meatloaf and a baked apple that coats it and adds a really nice smooth finish. The meatloaf is flavored with shallots, chives and a touch of chilli that awakens the taste buds.

The choice of apples is critical to success with this recipe. Your favorite dealer or producer will probably be happy to guide you in selecting a variety that remains firm and tasty when cooked.

Apples stuffed with pork and spices

Apples – [6]
Minced Pork – [1 lbs.]  (454 g.)
French Shallots  – [1/2 cup]  (125 ml.)
Egg  – [1]
Choped Chive – [1/4 cup]  (65 ml.)
Breadcrumbs – [3 tablespoons]  (45 ml.)
Coarsely ground black pepper  – [1/2 tablespoon]  (8 ml.)
Salt – [1 teaspoon]  (5 ml.)
Dried Chilli  – [1/2 teaspoon]  (3 ml.)
Lemon juice  – [3 tablespoons]  (45 ml.)

1- Preheat the oven to 350F (180C).
2- Wash and brush the apples.
3- Pour the lemon juice in a small bowl.
4- Cut the cap of each apple, dip it into the juice and set aside.
5- Core the apples maintaining a good thickness around the edges and bottom.
6- Wet the inside the apples with lemon juice to prevent browning.
7- Place the 6 apples in a baking dish.
8- Finely chop the shallots and chives.
9- In a large bowl, combine pork, shallot, chives, spices and egg.
10- Mix well and adjust the consistency by adding breadcrumbs to absorb moisture.
11- Divide the mixture into the apples and cover with the caps.
12- Bake 45 minutes then check for doneness by slicing an apple. The mixture should be cooked at the heart.

Fresh and spicy Meatloaf

Posted 28/06/2011 By Francois

Fresh and spicy Meatloaf

Fresh and Spicy Meatloaf

Servings: 8
Preparation: 30 minutes
Cooking time: 60 minutes

1.5 lb of ground beef (700 gr.)
2 eggs
2 tablespoon of Worcestershire sauce
2 tablespoon of dry mustard
1 teaspoon of black Pepper
1/2 cup of onion or French shallot, finely chopped
1/2 cup of finely chopped bell pepper
1/4 cup of finely chopped celery
1/2 cup coarsely chopped coriander
3 cloves garlic, minced
156ml. (small can) of tomato paste, (5.5 oz)
213 ml. of tomato sauce (approx. 1 cup)
1 teaspoon of  Alep pepper (or Espelette)
1/2 cup of bread crumbs or rolled oats (125 ml.)

1- Reserve 1 garlic clove, 75ml. of Tomato Paste (2.5 oz) and all the tomato sauce.
2- In a large bowl mix all the other ingredients except the bread crumbs (or oatmeal).
3- Use the bread crumbs to adjust the consistency to obtain a mixture that will shape well in a ball.
4- Place the meat mixture into a loaf pan and compress well.
5- In a skillet, warm the garlic in a little oil or butter.
6- Add the rest of the tomato paste and the tomato sauce to the garlic.
7- Simmer 2-3 minutes then remove from heat.
8- Spread the sauce over the meatloaf,
9- Sprinkle the Alep pepper (or Espelette) on top of th esauce
10- Bake for 1 hour at 350 F.