Chorizo And Corn Bread Recipe Recipe For Meatloaf

CHORIZO AND CORN BREAD STUFFING

Steps:

• Cook the chorizo in a skillet over medium heat until the fat has been rendered, about 5 minutes.
• Preheat the oven to 350 degrees F.
• Add the onion, carrots, celery, and garlic to the chorizo and cook until the vegetables have carmelized, about 10 minutes.
• Add the crumbled corn bread, chicken stock, and cilantro. Make sure that the stuffing itself is not to dry but at the same time not to wet.
• Place the stuffing into a buttered casserole and bake in the oven until heated through and lightly browned, about 20 minutes.

CHORIZO MEATLOAF MINIS

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.

MEXICAN CHORIZO MEATLOAF

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-PEPPER CORNBREAD

Steps:

• Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray.
• Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together the milk, sour cream, butter and egg in a medium bowl. Add the milk mixture to the flour mixture and whisk to combine. Fold in the bell peppers, chorizo, Monterey Jack, onions and cilantro.
• Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into squares or wedges and serve warm or at room temperature.

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.

CHILE AND CHORIZO CORNBREAD

Steps:

• Preheat the oven to 350°.
• Crumble and fry the Chorizo in a heavy skillet over medium-high heat for 5 minutes to render some of the fat. Put the sausage meat and 3 tablespoons of the fat in a large bowl. Add the cornmeal, baking powder, salt, eggs, sour cream, corn, chiles, and 1 1/4 cps of the cheese. Mix all ingredients thoroughly.
• Generously butter a 1 1/2 quart casserole, 9 by 9-inch baking dish, or 10-inch heavy skillet. Spoon in the cornbread batter. Sprinkle the top with the remaining 3/4 cup cheese. Bake for 45 to 55 minutes, until the cornbread turns golden and smells wonderful. Serve hot.

AGAVE CHORIZO MEATLOAF W/ BLACK BEAN/CORN SALSA #RSC

Steps:

• Meatloaf.
• -Preheat oven to 450 degrees.
• -Double a piece of Reynolds foil to a 16 inch square.
• -Cut garlic heads in half, drizzle with olive oil, sprinkle with salt and pepper.
• -Fold Reynolds foil into a tent.
• -Place tent into the oven for 30-45 minutes.
• -while garlic is roasting soak bread slices in a bowl with the milk until the milk is absorbed.
• - in a large bowl combine hamburger,sausage,soaked bread,beaten eggs,bread crumbs,salt,pepper,adobo seasoning, and adobo sauce.
• -in a seperate bowl use a fork to smash the roasted garlic cloves, once crushed place into the larger bowl with the hamburger and other ingredients.
• -combine all ingredients in the large bowl well,you are probably better off using your hands for this.
• -reduce oven to 375 degrees.
• -line a 13x9 baking pan with Reynolds aluminum foil and spray with a non-stick cooking spray.
• - turn the meat mixture out into the Reynolds aluminum foil lined baking pan and shape into a loaf.
• - wrap the loaf with bacon strips in a weave pattern.
• - cover the bacon wrapped loaf with Reynolds aluminum foil and place inches.
• 375 degree oven for about an hour or until internal temperature reaches 160 degrees.
• -after proper internal temperature is reached, brush on glaze and place under broiler for 5-7 minutes, watch carefully or the glaze may blacken.
• Meatloaf Glaze.
• - place ketchup, agave syrup, mustard,salt, pepper and chipotle peppers into the bowl of a food processor or a blender and pulse till blended.
• -brush glaze onto the meat loaf after it has cooked to proper internal temperature and place under broiler.
• Salsa.
• -drain and rinse the black beans and corn in a colander.
• -dice the red bell pepper and red onion.
• -chop the cilantro.
• -in a large bowl squeeze the juice of both limes.
• -in the bowl with the lime juice dice the avocado making certain to coat all pieces in the lime juice so they do not turn brown.
• -in the bowl with the lime juice and avocado, add in the black beans and corn, the red bell pepper, red onion and the chopped cilantro along with the salt, black pepper and cayenne pepper.
• -stir well and refrigerate.
• -serve over the top of the meatloaf.
• *(any left over salsa can be eaten with tortilla chips as a healthy snack).