Chorizo Meatloaf Recipes

CHORIZO MEATLOAF

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.

CHORIZO MEATLOAF

Steps:

• Preheat oven to 350ºF.
• Apply non-stick spray to a large roasting pan.
• In a large bowl mix together ground beef, ground pork, onions, bell peppers, parsley, garlic, eggs, bread crumbs, salt and pepper.
• Pat half of the meat mixture into a rectangle about 9x4 inches onto the prepared roasting pan.
• Layer chorizo in the center of the rectangle
• Mold the remaining meat mixture around and over the chorizo to cover it completely.
• In a small bowl, combine chipotles in adobo sauce with ketchup and pour over the meat loaf.
• Bake in the over for 1 1/2 hours, basting occasionally with the pan juices.
• With a large spatula, carefully transfer the meat loaf to a serving platter and serve.

CHICKEN & CHORIZO MEATLOAF

Steps:

• Pre-heat oven to 350° degrees F.
• NOTE: I like to grill the corn for a bit of a charred taste, but you can cook it however you desire. Or you can use corn from the can.
• Heat medium pot, add about 1 tablespoons oil. Once oil is heated add onions, jalapeno, & green pepper. Cook until semi-soft, about 5-8 minutes. Add garlic and cook about another minute. Remove from pan and set aside.
• In same pan cook chorizo as directed on package, usually about 10-12 minutes, add tomato paste. Remove from heat and drain if needed. Let cool so it can be added with ground chicken without cooking it in bowl.
• In large bowl combine bread crumbs & spices, mix well. Add ground chicken & eggs, mix well. Add cooled vegies, including corn and beans. Add chorizo and mix well. Form into meatloaf.
• Place in lightly greased loaf pan and bake covered with foil for 1 hour.
• You can check internal temperature for 160° since you are using chicken, let rest for 5-10 minutes for temperature to reach 165° and then serve.
• NOTE: You can serve this with salsa for an extra kick in flavor.

CHORIZO MEATLOAF

Steps:

• 1. Remove chorizo from casing.
• 2. Mix all ingredients (EXCEPT for crackers and milk) in big mixing bowl. Mix well and store in fridge overnight.
• 3. Next day, take meat out and let come to room temp for about 30 minutes. Preheat oven to 375•
• 4. In another bowl, crush crackers with potato masher. Boil milk and pour over crackers. Mix into the meat.
• 5. Place meat in loaf pan and bake covered with foil for 50 minutes. (At this point, I carefully pour out half of the accumulated grease in the pan; the chorizo is fatty so there will be lots of grease. Also, there was milk added and that moisture will seep out as well). Then take off foil and bake another 20 minutes to crisp up the top.
• 6. When you it out for the last time, you will have to pour out half of the grease again. Let sit covered at room temp for about 10-15 minutes before serving.