Chorizo Meatloaf Recipes

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.

MEXICAN MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix thoroughly the ground beef and taco seasoning; set aside. In a medium saucepan, heat the refried beans over medium low heat until they are completely heated through.
• Place the ground beef mixture on a large piece of foil. Press the mixture into an approximately 1 inch thick square shape. Spread the refried beans evenly over the top of the flattened beef. Layer the flour tortillas on top of the refried beans, trimming the edges to fit the square. Layer tortillas with salsa and Cheddar cheese, staying 1/2 to 1 inch away from edges of the square.
• Gently roll the layered beef into a Swiss roll shape, pressing and compacting the loaf as you go. Pinch and seal the edges. Wrap in the foil and seal.
• Bake in preheated oven 40 to 45 minutes, or until no longer pink in the center. Cut loaf in half to test for doneness, if necessary.

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.

MR. JOHN'S MEATLOAF

Steps:

• Preheat oven to 350 degrees. Line a rimmed baking sheet with aluminum foil; set aside. In a large bowl, combine beef, pork, eggs, onion, breadcrumbs, bell pepper, cream, 1 1/4 teaspoons salt, 1/2 teaspoon pepper, and creole seasoning. Gently mix to combine (do not overmix).
• Place half of meat mixture on prepared sheet; form into a 9-by-4-inch loaf. Using a paring knife, remove casing from chorizo (keeping the shape intact). Place chorizo lengthwise down center of loaf. Cover with rest of meat mixture, enclosing the chorizo and patting to adhere.
• Brush chili sauce over meatloaf. Bake, basting occasionally with pan juices, until an instant-read thermometer inserted in center of loaf registers 160 degrees, about 1 hour. Let rest 15 minutes before serving.

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.

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.