Chorizo Meatloaf Food

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 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. Cook, stirring often until 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 diced poblano chile.
• In a medium bowl, combine the salt, pepper, cayenne, cumin, and eggs. Add the ketchup and sour cream. Mix well with a fork and pour it on top of the mixed meats. Sprinkle with bread crumbs and mix thoroughly with clean hands.
• Put the mixture into a 9 by 13-inch loaf-pan. Bake until an instant-read thermometer inserted into the center of the meatloaf registers 160 degrees F, about 40 to 45 minutes. Remove from the oven and carefully pour off any accumulated pan juices.
• Meanwhile, heat a heavy skillet over high heat. Add the whole tomatoes, onion, garlic cloves, and serrano chiles. Cook, turning frequently, until lightly charred on all sides. Peel the garlic cloves. Add all the charred ingredients to a blender. Pulse until chunky, then pour into a small skillet. Stir in the sugar, chipotle chile and mustard. Bring the mixture to a boil over medium heat. Cook until slightly thickened, about 4 to 5 minutes. Season with salt, to taste.
• Slice the meatloaf and arrange on a platter. Spoon the salsa-glaze over the meatloaf and serve.

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.

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

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.

30 BEST WAYS TO COOK WITH CHORIZO

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a chorizo recipe in 30 minutes or less!

TURKEY AND CHORIZO MEATLOAF

Steps:

• Mix all ingredients well by hand in large mixing bowl.
• Form 2 loaves on rack over baking sheet.
• Bake 45-55 minutes at 350 (or until internal meat temp is 165).

DEVIL'S MEATLOAF ON THE GRILL

Steps:

• Mix ground beef, chorizo sausage, egg, bread crumbs, green chilies, onion, barbecue sauce, ketchup, and onion soup mix in a large bowl until well-combined. Cover and refrigerate overnight.
• Preheat an outdoor grill for medium heat. Firmly pack the meat mixture into a 9x5-inch loaf pan, and cover with aluminum foil.
• Place the covered loaf pan on the grill away from direct heat. Cook for 30 minutes, then carefully remove foil and drain grease. Cover the pan with the foil, and return to the grill. Continue cooking until the meatloaf is no longer pink in the center, about 20 minutes more. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

16 OF THE BEST CHORIZO RECIPES

Steps:

• Choose your favorite dish!
• Prepare ingredients according to the recipe.
• Be ready in 30 minutes or less!