Red-Eye Chili Individual Meatloaves

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit


  • 1 1/2 to 2 pounds 80% lean ground sirloin
  • 1 rounded tablespoon ground espresso powder or 1/4 cup cold, brewed strong coffee
  • 2 tablespoons chili powder, such as Gebhardt’s chili powder or ground ancho chili powder (very mild)
  • 1 tablespoon ground cumin, a palmful
  • 1 tablespoon ground coriander, a palmful
  • 1 teaspoon Mexican oregano, 1/3 palmful
  • Salt and pepper
  • 3 to 4 tablespoons grated onion
  • 4 cloves garlic, finely chopped
  • 1/4 cup pickled jalapeño slices, finely chopped
  • 1/4 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 egg, beaten
  • 2/3 to 3/4 cup panko or cornbread stuffing crumbs, moistened with 1/2 cup beef stock or lager beer
  • 2 tablespoons olive or canola oil

For the Chili Ketchup:

  • 1/4 cup Frank’s Red Hot
  • 2/3 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 4-ounce can chopped green chilies, drained well


Preheat oven to 425°F. 

Place beef in bowl and combine with coffee, chili powder, cumin, coriander, oregano, salt, pepper, onion, garlic, jalapeños, ketchup, Worcestershire, egg, panko or cornbread crumbs and oil. Mix to combine and form 4 loaves, about 2 inches high, 3 to 4 inches across and 6 inches long. Arrange on a large, rimmed, parchment-lined baking sheet and roast until brown and cooked through.

Mix up chili ketchup and pass at table with meatloaves, green beans and potatoes* served alongside. 

*Toss beans and thin wedges of potatoes with olive oil, salt and pepper and roast along on a separate baking sheet with loaves. Keep potatoes and beans separated on their baking sheet as the beans may roast for less time than your potatoes.

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