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Name: 1605/01 Glazed Meatloaf
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 1 cup Ketchup for glaze; 1/4 cup Brown sugar Packed for glaze; 2 1/2 tablespoons Cider Vinegar for glaze; 2 teaspoons Vegetable oil; 1 Onion chopped fine; 2 Garlic cloves minced; 2/3 cup Saltine crackers crushed(about 17); 1/3 cup Milk; 1 pound Ground beef; 1 pound Chorizo; 2 large Eggs; 1 large Egg yolk; 2 teaspoons Dijon mustard; 2 teaspoons Worcestershire sauce; 1 teaspoon Salt; 3/4 teaspoon Black pepper

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INGREDIENTS

1 cup Ketchup ; for glaze
1/4 cup Brown sugar ; Packed for glaze
2 1/2 tablespoons Cider Vinegar ; for glaze
2 teaspoons Vegetable oil
1 Onion ; chopped fine
2 Garlic cloves ; minced
2/3 cup Saltine crackers ; crushed(about 17)
1/3 cup Milk
1 pound Ground beef
1 pound Chorizo
2 large Eggs
1 large Egg yolk
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon Salt
3/4 teaspoon Black pepper

INSTRUCTIONS

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).

Whisk all the ingredients for the glaze in a small saucepan until the sugar dissolves. Reserve 1/4 cup glaze mixture in a small bowl and simmer the remaining glaze over medium heat until it is slightly thickened, about 5 minutes. Cover and keep warm.

Heat oil in a nonstick skillet over medium heat until shimmering. Cook the onion until godlen, about 5-7 minutes. Add the garlic and cook until fragrant, about 30 seconds.

Process the saltines and milk in a food processor until smooth. Add the beef and chorizo and pulse until well combined, about ten 1-second pulses. (You can also do this process by hand, although the beef and saltine mixture won’t be as well mixed.) Transfer the meat mixture to the bowl with the cooled onion mixture. Add the eggs and yolk, mustard, Worcestershire sauce, thyme, parsley, 1 teaspoon salt and 3/4 teaspoon pepper to the bowl and mix with your hands until combined then place in a 5x9 inch loaf pan.

Bake at 350 degrees F (175 degrees C) for 1 hour, drain any excess fat, coat with remaining ketchup mixture and bake for 10 more minutes.

NOTES

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1605/01 Glazed Meatloaf

1 cup Ketchup for glaze
1/4 cup Brown sugar Packed for glaze
2 1/2 tablespoons Cider Vinegar for glaze
2 teaspoons Vegetable oil
1 Onion chopped fine
2 Garlic cloves minced
2/3 cup Saltine crackers crushed(about 17)
1/3 cup Milk
1 pound Ground beef
1 pound Chorizo
2 large Eggs
1 large Egg yolk
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon Salt
3/4 teaspoon Black pepper

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Whisk all the ingredients for the glaze in a small saucepan until the sugar dissolves. Reserve 1/4 cup glaze mixture in a small bowl and simmer the remaining glaze over medium heat until it is slightly thickened, about 5 minutes. Cover and keep warm.
Heat oil in a nonstick skillet over medium heat until shimmering. Cook the onion until godlen, about 5-7 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Process the saltines and milk in a food processor until smooth. Add the beef and chorizo and pulse until well combined, about ten 1-second pulses. (You can also do this process by hand, although the beef and saltine mixture won’t be as well mixed.) Transfer the meat mixture to the bowl with the cooled onion mixture. Add the eggs and yolk, mustard, Worcestershire sauce, thyme, parsley, 1 teaspoon salt and 3/4 teaspoon pepper to the bowl and mix with your hands until combined then place in a 5x9 inch loaf pan.
Bake at 350 degrees F (175 degrees C) for 1 hour, drain any excess fat, coat with remaining ketchup mixture and bake for 10 more minutes.

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Glazed Chorizo Meatloaf
AndreaLPhoenix

Nutrition

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Serving Size: 1 Serving (310g)
Recipe Makes: 6 Servings

Calories: 515
Calories from Fat: 174 (34%)

Amt Per Serving		% DV

	Total Fat 19.3g	26 %
	Saturated Fat 5.4g	27 %
	Monounsaturated Fat 7g
	Polyunsanturated Fat 4.7g
Cholesterol 301.3mg		93 %
Sodium 968.5mg		33 %
Potassium 688.7mg		18 %
Total Carbohydrate 50.1g		15 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 48.8g
Protein 35.1g		50 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 515

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