This Honey Chipotle Meatloaf is where it’s at! Coated with a fabulous sweet and spicy glaze and only takes 10 minutes to prepare!
I need another shelf to fit all these awesome cookbooks I’ve been getting. This one is no exception, you guys. It is right up my alley…and I’m guessing yours, too! The Weeknight Dinner Cookbook, written by my ever-so-talented friend Mary, is perfect for those busy weeknights. Which is every night, right?
WHAT IT’S ABOUT? It’s filled with delicious from-scratch recipes that don’t take a lot of time to make. Recipes you can feel good about serving to your family, and that don’t leave you exhausted after cooking. One of my favorite parts is how the chapters are organized: 15-25 Minute Meals, 30-45 Minute Meals, and 5-10 Minute Prep Meals (where the meals cook on their own.) So, you can really zero in on which chapter makes the most sense for you on any given day, depending on your time constraints. There is also a chapter devoted to Side Dishes, Condiments and Spices, and Stress-Free Desserts.
WHAT KINDS OF RECIPES ARE INCLUDED? Chicken, pork, beef, seafood, vegetarian, pasta, and desserts. Something for everyone!
DO I NEED SPECIAL EQUIPMENT? Nope! Just your basic skillet, saucepan, and casserole dishes.
ARE THE INGREDIENTS EASY TO FIND? Yes! All of the ingredients used in the recipes can be found at your common grocery store.
WHAT IS THE LEVEL OF DIFFICULTY? I say overall pretty easy! If you’re comfortable in the kitchen and cook regularly, these recipes are a breeze. Very similar to the type of recipes you’re used to me making here on Belly Full.
ARE THERE A LOT OF PICTURES IN THE BOOK? Yes! With the exception of a small chapter devoted to Condiments and Spices, all the recipes are accompanied by a beautiful photo.
Now let’s talk about this meatloaf!
I love meatloaf, and really can’t understand how anyone doesn’t. I mean, really it’s just a gigantic burger that’s baked, instead of grilled. And like burgers, there are endless filling possibilities, and different glazes. This is my new favorite!
I was a little apprehensive about making this for the kids, because of the chipotle peppers in adobo sauce, which is extremely spicy. But I just kept coming back to it in the book. I’m so glad I chose it first. The spicy was balanced out perfectly by the honey and vinegar. Left our lips tingling, but not on fire. We all swooned over it!
Just a sampling of other recipes I want to try:
Sweet Chipotle Chicken Bites
Chicken Cordon Bleu Sliders
Spicy Chili Garlic Beef and Broccoli Soup
Tomato and Herb Pasta
Roasted Potato, Sausage and Spinach Hash
Garlicky Peas and Rice with Kielbasa
Fiery Orange Shrimp Pasta
Cinnamon Toast Cake
Lemon Curd Mini Cheesecakes
Buy The Weeknight Dinner Cookbook here!
- For the Meatloaf
- • 2 pounds lean ground beef
- • 1 small sweet onion, finely diced
- • 2 large garlic cloves, minced
- • 1 large chipotle pepper in adobo sauce, minced (about 1 tablespoon)
- • 1 cup quick oats
- • 1 cup milk
- • 1 large egg
- • 1/2 teaspoon kosher salt
- • 1/4 teaspoon cayenne pepper
- For the Glaze
- • 1/2 cup honey
- • 2 chipotle peppers, minced (about 2 tablespoons)
- • 2 tablespoons apple cider vinegar
- Preheat the oven to 350 degrees F. Line a baking sheet with foil and coat with nonstick cooking spray.
- In a large mixing bowl, using your hands, combine all the meatloaf ingredients; mix thoroughly. Transfer to the prepared baking sheet and shape into a loaf approximately 2 inches high by 4 inches wide, making it as uniform as possible. Smooth the top and place in the oven on the middle oven rack. Bake for 60 minutes; set a timer for 30.
- While the meatloaf is cooking, make the glaze. In a medium bowl, whisk together the honey, 2 tablespoons minced chipotle peppers, and vinegar.
- When the timer beeps at 30 minutes, generously brush the glaze over the top of the meatloaf. Place back in the oven for another 10 minutes. Repeat the glaze two more times in 10 minute intervals.
- The meatloaf is done when the internal temperature reaches 170 degrees F. Let cool for 5-10 minutes before slicing and serving.
Recipe courtesy of The Weeknight Dinner Cookbook