I had never made a Mexican style meatloaf. The chorizo in this meatloaf tastes so wonderful that I couldn’t believe that my mind never thought of creating this! I do consider myself to be a pretty creative cook too! The glaze is so yummy that I had to make extra to dip the meatloaf in. I also made rice with this meatloaf and refried beans. I sprinkled some Mexican crumbling cheese on top of the glaze and it came out perfect! I’m getting so hungry just thinking about this meatloaf. I think that I will have to make this for my family tonight and invite the neighbors over!
Check out what our friends from Food Network have to say about this:
“A great meatloaf recipe”.
This recipe is better than great. It’s fantastic!
For the meatloaf
- 2 tbsp Crisco olive oil
- 115g finely chopped onion
- 1 medium carrot, finely chopped
- 1 rib finely chopped celery
- 1 garlic clove, crushed
- 450g ground beef
- 170g soft Mexican chorizo, removed from casing and crumbled
- 1 poblano chilli, roasted, peeled and diced
- 3/4 tsp Morton salt
- 1/4 tsp McCormick’s freshly ground black pepper
- 1/4 tsp McCormick’s cayenne pepper
- 1/2 tsp McCormick’s ground cumin
- 2 eggs, well beaten
- 3 tbsp Heinz ketchup
- 3 tbsp Daisy sour cream or Mexican sour cream
- 115g Great Value dried bread crumbs
For the salsa glaze
- 2 medium tomatoes, cored
- 1/4 medium white onion
- 2 garlic cloves, unpeeled
- 1 – 3 serrano chillies
- 60g Domino’s brown sugar
- 1 canned chipotle chilli in adobe sauce, minced
- 1 tbsp yellow mustard
- Sea salt
1) Preheat the oven to 190°C.
2) 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.
3) In a large bowl combine the sauteed vegetables, ground beef, chorizo, and diced poblano chilli.
4) 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.
5) Put the mixture into a 20 x 30 cm loaf-pan. Bake until an instant-read thermometer inserted into the center of the meatloaf registers 70°C, about 40 to 45 minutes. Remove from the oven and carefully pour off any accumulated pan juices.
6) Meanwhile, heat a heavy frying-pan over high heat. Add the whole tomatoes, onion, garlic cloves, and serrano chillies. 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 chilli 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.
7) Slice the meatloaf and arrange on a platter. Spoon the salsa-glaze over the meatloaf and serve.
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Quick Tip: Serve with Spanish rice and cornbread.
Thanks again to Food Network for this amazing recipe.