Chorizo Meatloaf Recipes

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SPICY SHEPHERD'S PIE WITH CHORIZO

Provided by Food Network Kitchen

Time 1h30m

Yield 6 servings

Number Of Ingredients 17



Spicy Shepherd's Pie with Chorizo image

Steps:

  • Preheat the oven to 400 degrees F. Put the potatoes in a large saucepan, cover with cold water by 1 inch and season with salt. Bring to a boil, then reduce the heat and simmer until tender, 20 to 25 minutes.
  • Meanwhile, heat the olive oil in a large ovenproof skillet over medium heat. Add the chorizo and cook, breaking it up with a wooden spoon, until slightly browned, about 5 minutes. Add the beef and cook, breaking it up, until browned, about 5 minutes. Add all but 1 tablespoon of the scallions to the skillet along with the corn, poblano, tomato paste, cumin, chili powder, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are slightly softened, about 5 more minutes. Add the tomatoes and chicken broth. Bring to a simmer, then reduce the heat to medium low; cook, stirring occasionally, until slightly thickened, about 10 minutes.
  • Drain the potatoes and let cool slightly. Return to the pot, add the sour cream and butter and mash well. Stir in the cheese and season with salt and pepper. Dollop the mashed potatoes on top of the meat mixture in the skillet, then spread with the back of a spoon. Transfer the skillet to the oven. Bake until bubbling around the edges and the topping is browned in spots, 25 to 30 minutes. Let rest 10 minutes, then sprinkle with the reserved scallions before serving.

2 pounds russet potatoes, peeled and quartered
Kosher salt
1 tablespoon extra-virgin olive oil
8 ounces fresh chorizo, casings removed
12 ounces ground beef
1 bunch scallions (white and light green parts only), chopped
2 cups frozen corn (preferably fire-roasted)
1 poblano chile pepper, chopped
2 tablespoons tomato paste
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Freshly ground pepper
1 14.5-ounce can diced tomatoes with green chiles
1 cup low-sodium chicken broth
1/2 cup sour cream
3 tablespoons unsalted butter
1 1/2 cups shredded pepper jack cheese (about 6 ounces)

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



Chorizo Meatloaf image

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

15 garlic cloves, minced
5 medium white onions, small dice
8 poblano peppers, small dice
8 red peppers, small dice
2 heads celery, small dice
4 tablespoons vegetable oil
2 tablespoons black pepper
5 tablespoons salt
4 cups saltine crumbs
7 ounces chipotle chiles in adobo
6 oranges, zest only, micro plane
5 cups buttermilk
4 cups saltine crumbs
20 lbs ground chuck
8 lbs fresh chorizo sausage

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