Mexican Chorizo Meatloaf

2012-12-02
  • Yield : about 6 servings
  • Cook Time : 30m
  • Ready In : 15m
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Ingredients

  • 2 tablespoons olive oil
  • 1/2 cup finely chopped onion
  • 1 medium carrot, finely chopped
  • 1 rib celery, finely chopped
  • 1 clove garlic, minced
  • 1 pound ground beef
  • 6 ounces soft Mexican chorizo, removed from casing and crumbled
  • Two 4-ounce cans diced roasted green chiles
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 large eggs, well beaten
  • 1/4 cup ketchup
  • 1/4 cup sour cream or Mexican sour cream
  • 1/2 cup dried breadcrumbs
  • 2 tablespoons chopped fresh cilantro, for garnish, optional
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/4 medium white onion, minced
  • 1 cup tomato puree
  • 1/4 cup brown sugar
  • 1 tablespoon yellow mustard
  • One 4-ounce can diced roasted green chiles
  • 1 canned chipotle chile in adobo sauce, minced
  • Kosher salt

Method

Step 1

For the meatloaf: Preheat the oven to 375 degrees F.

Step 2

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.

Step 3

In a large bowl, combine the sauteed vegetables, ground beef, chorizo and green chiles.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Slice the meatloaf and arrange on a platter. Spoon the salsa-glaze over the meatloaf, garnish with fresh cilantro if desired and serve.

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