MEXICAN CHORIZO MEATLOAF
Provided by Marcela Valladolid
Categories main-dish
Time 1h15m
Yield about 6 servings
Number Of Ingredients 26
Steps:
- For the meatloaf: 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 and cook, stirring often, until the vegetables are soft, about 8 minutes. Set aside until cool enough to handle.
- In a large bowl, combine the sauteed vegetables, ground beef, chorizo and green chiles.
- In a medium bowl, combine the salt, cumin, black pepper, cayenne and eggs. Add the ketchup and sour cream. Mix well with a fork, then pour it on top of the meat mixture. Sprinkle with the breadcrumbs and mix thoroughly with clean hands.
- Put the mixture into a loaf pan. Bake until an instant-read thermometer inserted into the center of the meatloaf registers 160 degrees F, 40 to 45 minutes. Remove from the oven and carefully pour off any accumulated pan juices.
- For the salsa-glaze: Heat the oil in a heavy skillet over medium heat. Add the garlic and onion and saute until softened, 3 to 4 minutes. Stir in the tomato puree, sugar, mustard, green chiles and chipotle chile. Bring the mixture to a simmer over medium-low heat. Cook until slightly thickened, 5 to 6 minutes. Season with salt to taste.
- Slice the meatloaf and arrange on a platter. Spoon the salsa-glaze over the meatloaf, garnish with fresh cilantro if desired and serve.
CHORIZO MEATLOAF MINIS
Elevate your meatloaf game with Chorizo Meatloaf Minis. Combine chorizo, cornbread stuffing and green salsa for cheesy mini chorizo meatloaves that will have everyone asking for it weekly!
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Mix first 5 ingredients and 2 Tbsp. cilantro just until blended; press into 8 muffin pan cups sprayed with cooking spray. Use back of spoon to make 1/2-inch-deep indentation in center of each meatloaf. (Sides of meatloaves will extend over top edges of muffin cups.)
- Place muffin pan on baking sheet.
- Bake 30 min. or until done (160ºF). Top with VELVEETA; bake 5 min. or until melted. Cool 10 min. before removing meatloaves from muffin cups.
- Sprinkle with remaining cilantro.
Nutrition Facts : Calories 240, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 70 mg, Sodium 780 mg, Carbohydrate 0 g, Fiber 0.7414 g, Sugar 0 g, Protein 17 g
CHORIZO MEATLOAF
Make and share this Chorizo Meatloaf recipe from Food.com.
Provided by Food.com
Categories Meatloaf
Time 1h25m
Yield 12 Meatloaves
Number Of Ingredients 15
Steps:
- Toast garlic in vegetable oil until golden. Add remaining vegetable mix ingredients and 5 tablespoons salt and 2 tablespoons ground black pepper. Cook until vegetables are cooked but still have a little crunch to them. Add four cups saltine cracker crumbs. Stir well and set aside to cool.
- Puree chipotle and buttermilk until smooth. Fold in zest and saltines. Set aside to allow saltines to soften. Combine ground chuck and fresh chorizo and mix well, ensuring there are no large lumps of either chorizo or beef. Combine all ingredients. Mix very well! Shape into loaves or place in bread loaves to bake. Cook at 350 degrees Fahrenheit until the internal temperature is 155. Remove from oven and allow to cool.
Nutrition Facts : Calories 3349.6, Fat 252.7, SaturatedFat 96.6, Cholesterol 792.3, Sodium 7366.6, Carbohydrate 44.5, Fiber 8.4, Sugar 18, Protein 212.8
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