Chorizo is a staple in Mexico and meatloaf is a classic American dinner. Since I live pretty much on the border of the two countries, I figured why not combine the two into an awesome spicy chorizo meatloaf? Let me just say, it was a great choice.
Meatloaf is such a funny and kind of weird sounding word, but I have to say its one of our favorites in this house. I’ve done southwestern meatloaf with black beans and guacamole, classic and healthy turkey meatloaf (my fave!), bacon wrapped meatloaf (The Hubs fave!) and even meatless meatloaf made primarily with mushrooms. I’m looking forward to later in the summer when the poblano chiles from my garden are ready to harvest and we can revisit this chorizo version.
Spicy Chorizo Meatloaf
Looking to make a non ground beef meatloaf? Try chorizo!
- 2 tablespoons olive oil
- 1/2 cup finely chopped onion
- 1 medium carrot finely chopped
- 1 rib finely chopped celery
- 1 garlic clove minced
- 1 pound ground beef
- 6 ounces soft Mexican chorizo removed from casing and crumbled
- 1 poblano chile roasted, peeled, and diced
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 2 eggs well beaten
- 1/4 cup ketchup
- 1 canned chile in adobo sauce diced
- 1/2 cup dried bread crumbs
- 1/2 cup salsa
Preheat the oven to 375 degrees F.
In a heavy skillet, add the oil and heat over medium-high heat. Add the onion, carrot, celery, and garlic. Cook, stirring often until vegetables are soft, about 8 minutes. Set aside and cool.
In a large bowl combine the sauteed vegetables, ground beef, chorizo, diced poblano chile and next 8 ingredients through bread crumbs. Mix thoroughly with clean hands.
Put the mixture into a 9 by 13-inch loaf-pan. Coat the top of the loaf with salsa. Bake until an instant-read thermometer inserted into the center of the meatloaf registers 160 degrees F, about 40 to 45 minutes. Remove from the oven and carefully pour off any accumulated pan juices.
Slice and serve.