The first snowflakes of the season swirled outside my window this afternoon, a sure sign fall’s temperate weather will soon be in our rearview mirror.

A cozy sweater and heated car seats help to ward off the chill. But now is also the time to warm up both the body and soul with winter comfort foods like this spiced-up, cheesy meatloaf.

Assertively seasoned with ancho chile powder, cumin and charred Anaheim peppers, it’s a spicy Mexican take on the favorite American diner food. Shredded cheese and a spicy-sweet chipotle glaze add even more personality.

If you serve the meatloaf with mashed potatoes and a green vegetable, a little goes a long way, which means there will be leftovers for sandwiches.

To roast the chile peppers on a gas stovetop, place them directly on the metal grates over the gas burner. Allow the peppers to cook and sizzle, turning often with a pair of tongs, until black spots appear on the cooked surfaces.

Remove the peppers from the stove and immediately transfer to a plastic zipper bag. Allow to steam for around 10 minutes (this will make the skin easy to peel) and place on a cutting board. When they’re cool, use your fingers to remove the skins.

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Cheesy Mexican Meatloaf

INGREDIENTS

Cooking spray or oil, for pan

2 tablespoons olive oil

1 medium onion, diced (about 1 cup)

3 garlic cloves, minced

1 tablespoon ancho chile powder

2 teaspoons cumin

1 teaspoon Mexican oregano or marjoram

2 generous splashes Worcestershire sauce

1 cup fresh bread crumbs

1 cup whole milk

2 pounds meatloaf mix

2 Anaheim chile peppers, roasted, seeded and chopped

1 1/2 cups shredded Monterey Jack, Pepper Jack or Mexican blend cheese

1/4 cup chopped fresh cilantro

1 large egg, beaten

2 teaspoons kosher salt

1 teaspoon black pepper

For glaze

1/4 cup ketchup

1/4 cup brown sugar

2 canned chipotle chiles in adobo sauce, minced, with 2 teaspoons sauce

Pinch of salt

DIRECTIONS

Preheat oven to 350 degrees. Lightly coat a 9-by-5-inch meatloaf pan with nonstick cooking spray or oil.

In a small saucepan over medium heat, heat olive oil. When oil is hot, add onion and cook until just soft, 3-4 minutes. Add garlic and continue to cook until fragrant, about 1 minute.
Add chile powder, cumin and oregano and stir to combine.

Continue cooking, stirring every so often, until mixture is very soft and slightly darkened, an additional 2 minutes.

Deglaze the pan by adding Worcestershire sauce and scraping up any brown bits from the bottom with a spatula. Transfer mixture to a large bowl and allow to cool slightly.

In a second bowl, combine bread crumbs and milk and let soak for around 5 minutes, or until milk is fully absorbed.

To the bowl with onion mixture, add ground meat, bread crumbs, roasted Anaheim peppers, cheese, cilantro, egg, salt and pepper. Mix thoroughly by hand until mixture sticks to your fingers.

Transfer meat mixture to prepared pan and smooth the top with an offset spatula or by tapping it on the counter a few times.
Bake meatloaf in oven, uncovered, until brown on the top and bubbly around the edges, 35-40 minutes.

While meatloaf is baking, make glaze by combining ketchup, sugar and chipotle in a small bowl. Season to taste with salt. You also can add more chipotle if it’s not spicy enough.

Remove meatloaf from oven and brush the glaze on top. Return to the oven and bake until it registers 155 degrees on an instant-read thermometer, another 30-35 minutes.

When meatloaf is finished baking, allow it to cool slightly in pan on a wire rack. (Pan juices will accumulate at the edges of the pan. I pour them out, but you can also save them to drizzle on top of meatloaf slices.)

Cut meatloaf into thick slices and serve with boiled or mashed potatoes or sweet potato fries. Serves 6.

— adapted from “Food Between Friends” by Jesse Tyler Ferguson and Julie Tanous (Clarkson Potter, $32)/Tribune News Service