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This slightly spicy meatloaf is flavored with ancho chili, sautéed jalapeños, onions, and garlic. It takes inspiration from this awesome Cook's Illustrated recipe, which incorporates a bit of powdered gelatin and chicken stock to help the loaf stay moist and tender as it cooks. A molten cheddar cheese core oozes out when you slice it open and homemade chili sauce forms a burnished crust.
To get the cheese in the center, I lay half of the meat mixture (a combination of beef, pork, and veal) in a loaf pan, make a well in the center, and fill it with cubed cheese before adding the top layer of meat.
The leftovers are killer the next day, tucked into a crusty roll and eaten cold.