Adjust ratio of ground chuck to chorizo to moderate the spicy level of the meatloaf. Distribute/mix the chorize well. I doubled the recipe and froze one loaf for later use. I purchase premium sauces and stock them in my pantry; I didn't make the referenced cider BBQ sauce.
Yield: 8 Ready in 1 hours, 30 minutes
13 people trying soon
|-- Meatloaf --|
|1 1/5 poundGround chuck|
|1 Onion; diced|
|1 Red bell pepper; diced|
|1 tablespoonGarlic; minced|
|1 tablespoonWorcestershire Sauce|
|1 teaspoonGround cumin|
|1 teaspoonBlack pepper|
|1 tablespoonChili powder|
|1 tablespoonKosher salt|
|1 1/2 cupBread crumbs|
|-- Cider Barbeque Sauce --|
|1/2 cupOnion; chopped|
|1/4 cupGarlic; chopped|
|4 tablespoonCider vinegar|
|3 1/2 cupKetchup|
|1 tablespoonChipotle juice; from can of chilies|
|1 tablespoonGround cumin|
|2 tablespoonsChili powder; Dark or Mexican|
|1/2 cupWorcestershire Sauce|
Chorizo Meatloaf Preparation
Mix all ingredients, except bacon.
Form into loaf.
Criss-cross bacon over top of meatloaf and brush entire surface with Cider Barbeque Sauce.
Bake at 350 degrees for 45 minutes or until internal temperature reaches 160 degrees.
Let rest for 10 minutes before serving.
Cider Barbeque Sauce
Saute onion and garlic in small amount of olive oil until soft.
Add vinegar and honey and stir until combined.
Add remaining ingredients and bring to a simmer.
Simmer for 15 minutes and remove from heat.
Salt and pepper to taste.
Puree with a hand blender.
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Chorizo Meatloaf Reviews
[I posted this recipe.]
3 years, 4 months, 1 weeks, 1 days, 1 hours, 52 minutes ago