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Chorizo and Beef Meatloaf

chorizo and beef meatloaf

Chorizo and Beef Meatloaf

While flipping through some old cookbooks I found a recipe for meatloaf that included a footnote which said, “For something special mix chorizo with your beef.” While I developed my own recipe, the addition of chorizo was really brilliant. This recipe is on the spicy side. You can eliminate the serrano peppers and the hot sauce if you are more inclined to something milder.

For the meatloaf:

1 pound ground beef (80/20)
1 pound chorizo, preferably beef (if using pork chorizo choose one that is all pork meat and not filled with other parts of the pork)
1 medium celery stalk, cut in large chunks
1 medium carrot, cut in large chunks
1/2 small red onion, cut into wedges
1 clove garlic
2 small serrano chiles, stems removed
2 tablespoons fresh oregano, or 2 teaspoons dried
8 fresh basil leaves, or one teaspoon dried
1 tablespoon ground cumin
1 tablespoon powdered curry
1 egg
1 1/2 cups bread crumbs

For the topping:

1/3 cup ketchup
1 tablespoon honey
2 tablespoons dijon mustard
1 tablespoon worcestershire sauce
3 dashes of hot sauce

Preheat the oven to 350 degrees.

In a food processor add the celery, carrot, onion, garlic, serranos, oregano and basil. Process until the mixture looks like a fine confetti. Add the cumin and curry and pulse until thoroughly mixed.

In a large bowl add the beef, the chorizo, the mixture from the food processor, the egg and the bread crumbs. Using clean hands gently mix the ingredients making sure that the vegetable mixture and the meats are evenly dispersed.

Place the mixture into a large baking pan. Press the meat into a loaf shape, making sure not to press too hard and compress the meat into a dense solid. You want to work out the air in the meatloaf mixture but not turn it into a “cement loaf.”
Place the meatloaf in the oven.

Meanwhile combine all the topping ingredients into a small mixing bowl. Whisk to combine.

Once the meatloaf has been in the oven for 30 minutes remove and coat with the topping mixture. I like to drizzle the topping on with a spoon. If you are looking for something more uniform use a pastry brush.

Return the meat loaf to the oven for 30 minutes. Remove from the oven, cover with foil, and allow to rest for about 10 minutes.