This post is contributed by Sharon Harrod:

I’m a spicy girl who loves spicy creations! I was never really a meatloaf person until I created this gem. Now, it’s a favorite! And, a leftover sandwich the next day is awesome on toast with tomato, red onion, arugula and mayo. All the veggies in the recipe and oatmeal as added fiber is a big bonus! This is not your plain ol’ meatloaf and it does require some extra steps. But, I promise this is well worth the effort.

(Photography courtesy of Sharon Harrod)

Chipotle Meatloaf


1 and 1/2 pound chopped sirloin ( I grind my own in the Cuisinart, but you just buy ground sirloin)
2 carrots
2 stalks celery
3 baby bells
1/2 grated red onion
1 clove garlic grated
One roasted poblano pepper
2 tablespoons banana peppers
1/4 cup roasted butternut squash
Three eggs
1 cup oatmeal
1/4 cup Parmesan cheese
1/4 cup Taco blend cheese
1  24-ounce bottle of ketchup
1 small can chipotle sauce or 3 Chipotle peppers pureed


First, let me say my Cuisinart is one of my three favorite kitchen tools. If you don’t have one, a little mini chopper or chopping finely by hand works just as well. It just takes longer!

Step 1
Roast a poblano pepper and a butternut squash in the oven at 400 degrees with olive oil and salt until softened.

Step 2
Cut the sirloin steak  in large 1 inch chunks and process in small batches in the Cuisinart. Do a course chop so the meatloaf will have more of a steak texture and flavor.  Place the chopped sirloin in a large mixing bowl.

Step 3
Individually mince the carrot, celery,  and baby bells in the same manner.  Place them in the bowl along with the sirloin.

Step 4
Using a microplane grater, grate the red onion and garlic. Place in the bowl with the other ingredients.

Step 5
Peel the skin from both the roasted poblano and the roasted butternut squash . Chop the pablano and scoop out 1/4 cup of squash. Place them in the bowl alongside the other ingredients.

Step 6
Mix meat and vegetable ingredients together.

Step 7
In a separate bowl, mix together the egg, oatmeal, the two cheeses and salt and pepper.

Step 8
Mix the egg and meat mixture together.

Step 9
Mix the bottle of ketchup together with the chipotle sauce.

Step 10
Place the meatloaf in a loaf pan and cover with 1/2 of the Chipotle ketchup ( I save the remaining Chipotle ketchup to use for many other things, so I always have a bottle in my refrigerator. It’s delish!)

Step 11
Bake @ 400° for 45 minutes let it sit for 10 to 15 minutes before cutting into slices.

You can serve the remaining butternut squash as a side dish along with the meatloaf.

Let me know how yours turns out in the comments! Enjoy!


Written by Jaime Fox