Posts feature partner companies & may be sponsored. Post contains affiliate links & I will be compensated if you make a purchase after clicking on links.
Meatloaf is one of those classic dinners that I grew up on as a kid. My mom, however, didn't make meatloaf like THIS! Many years ago I clipped a recipe out of a newspaper (and I am sorry but have no way to give credit for this deliciousness!) and my husband loves this stuff! It is loaded with vegetables and has a nice amount of 'kick' to it. If you prefer yours to be less spicy just skip the fresh jalapenos. I made this recipe a tad bit lower in fat by using a grass fed beef and Cabot's Sharp Light Cheddar. These are two really easy ways to cut the fat in a recipe without it tasting any different at all. With the cheese all melty and gooey I could not notice one bit that this was low fat cheese! This meatloaf recipe will make 2 loaves but you can freeze one for use at a different time if it is too much for your family. You can make meatloaf sandwiches with the leftovers, which is one of my dad's favorite lunches.
Colorado Chili Meatloaf
Disclaimer: In accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials.”: I received cheese samples from Cabot to use in this recipe. I received no monetary compensation. All opinions expressed here are mine and mine alone. Regardless, I only recommend products or services I use personally and believe will add value to my readers.
Diane is a professional blogger and nationally certified pharmacy technician at Good Pill Pharmacy. She has two college aged kids, one husband and more pets than she will admit to. She earned her BS in Microbiology at the University of New Hampshire but left her career in science to become a stay at home mom. Years of playing with LEGO and coloring with crayons had her craving a more grown up purpose to her life and she began blogging and freelance writing full time. You can learn more about her HERE.