Chorizo Mexican Meatloaf

by Pamela

Chorizo Mexican Meatloaf

Meatloaf can be boring. But it definitely doesn’t have to be. I look at meatloaf as a blank slate just waiting for good things to amp up its flavor. This Mexican meatloaf mixes in spicy chorizo sausage and gets topped off with a rich chile glaze that will erase boring meatloaf from your memory forever.

If there’s a more American home cooked recipe than meatloaf, I can’t think of it. Can you? Of course, this same all-American meatloaf can be quite boring and bland. I’m sure we all remember a less than stellar meatloaf bomb from our mom or grandma when we were growing up. I’m not saying they all were…but there was at least one that either bombed in the flavor department or was so heavy you felt like you just sawed through and ate a brick. We’ve all been there.

This Mexican meatloaf will hopefully change all that for you.

A delicious chorizo Mexican meatloaf with chile glaze

I’m a big follower of Alton Brown and used his basic recipe for the foundation of this meatloaf recipe. But it was just a foundation.

I needed a little pick me up in my meatloaf, so I wanted to add chorizo instead of the usual plain pork or veal. But that was just a start. Cuz what’s a meatloaf without a nice glaze? And no, I do not subscribe to the notion of topping a baking meatloaf with shredded cheese. Tacos, burritos and enchiladas? Yes. Meatloaf? No. So instead of the plain ol’ ketchup glaze routine, I added in some dried/soaked guajillo chiles. Those things add a nice little zip to go along with the chorizo. Now don’t freak out that this thing is rocket hot…it’s not. It’s got a little heat, yes, but it’s also got rich flavor from the beef and a bit of tanginess and sweetness from the glaze. (I can’t eat really spicy things and this went down real easy.)

I should also warn you about the seemingly long baking time for this meatloaf. Don’t panic. The baking temperature is lower than usual and I think that this really makes the meatloaf juicy. Yes, I just described a meatloaf as being juicy. It is a possible thing to achieve.

A delicious chorizo Mexican meatloaf with chile glaze

We inhaled this Mexican meatloaf with some potatoes and a salad (how traditional of us) but it ROCKED the next day in sandwiches. Seriously, meatloaf was made to be slapped between two pieces of bread the next day.

Now get on this meatloaf recipe before it gets too hot to turn on the oven.

Chorizo Mexican Meatloaf
 
Prep time
Cook time
Total time
 
Here's a new twist on the classic meatloaf - Mexican meatloaf. With chorizo and a chile glazed topping this meatloaf will make your taste buds sing.
Author:
Recipe type: Dinner
Cuisine: American
Serves: 4
Ingredients
  • For Mexican Meatloaf
  • ½ Cup Breadcrumbs
  • ½ Teaspoon Freshly Ground Black Pepper
  • 1 Teaspoon Chili Powder
  • ½ Medium Onion (quartered)
  • 1 Carrot (quartered)
  • 3 Garlic Cloves
  • 1 Pound Ground Beef
  • 1 Pound Fresh Chorizo
  • 1 Teaspoon Kosher Salt
  • 1 Large Egg
  • For Glaze
  • 3 Guajillo Chiles
  • ½ Cup Ketchup
  • 2 Tablespoons Worcestershire Sauce
  • 1 Tablespoon Honey
  • ½ Teaspoon Freshly Ground Black Pepper
  • 2 Tablespoons of Chile Soaking Water
Instructions
  1. For Mexican Meatloaf
  2. Pre-heat oven to 325 degrees Fahrenheit.
  3. In a large bowl, mix the breadcrumbs, black pepper, and chili powder.
  4. Toss the onion, carrot, and garlic into the bowl of your food processor and buzz until everything is chopped into small pieces, but not liquified.
  5. Add the chopped veg to the bowl of breadcrumbs and mix well.
  6. Add the beef and chorizo to the bowl along with the salt and egg. I recommend using your hands to mix everything up. It goes much quicker and there's less of a chance of overmixing, which could cause your meatloaf to be tough.
  7. Line a pan with parchment paper and drop the meat mixture onto the paper. Form it into a free form loaf that is even in width and thickness.
  8. For Glaze
  9. Remove the tops and seeds from the chiles, tear them into pieces and drop them into a heat proof bowl. Add 1½ cups boiling water to the chiles and let them soak for at least 10 minutes.
  10. Pour the ketchup, Worcestershire sauce, honey and pepper into your blender. Strain and add the pepper pieces to the blender along with the 2 tablespoons of the soaking liquid.
  11. Buzz until the sauce is smooth. If need be, add another tablespoon of the soaking liquid.
  12. Slide the meatloaf into the oven and cook for 10 minutes. Remove from the oven and liberally brush the chile sauce all over the meatloaf. Return it to the oven to continue cooking for another 80 minutes.
  13. You'll notice that the glaze has turned a deep mahogany brown and the visible pieces of meat are well browned.
  14. Remove from oven and let cool for 10 minutes before slicing into the meatloaf.

 

 

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3 comments

Bernadine Butkowski September 8, 2015 at 12:32 pm

yes I was going to change a little

Bernadine Butkowski September 8, 2015 at 10:23 am

Your Dad loves meatloaf, and I use the one that came in my first Microwave cookbook.
He has even made it himself. It’s a basic one but he loves the flavor. I will try yours
and see if He like the flavors of yours. The glaze sounds great.

Pamela September 8, 2015 at 11:31 am

This is definitely a good one, but it might be a bit spicy for you. Chorizo tends to have a little kick.

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