Chorizo Meatloaf
Adjust ratio of ground chuck to chorizo to moderate the spicy level of the meatloaf. Distribute mix the chorizo well. I doubled the recipe and froze one loaf for later use. I purchase premium sauces and stock them in my pantry; I didnt make the referenced cider BBQ sauce.
Adjust ratio of ground chuck to chorizo to moderate the spicy level of the meatloaf. Distribute mix the chorizo well. I doubled the recipe and froze one loaf for later use. I purchase premium sauces and stock them in my pantry; I didnt make the referenced cider BBQ sauce.
- 2 eggs
- 1 tablespoon worcestershire sauce
- 1/2 teaspoon cinnamon
- 1 tablespoon ground cumin
- 1/2 cup honey
- 1 tablespoon chili powder
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 tablespoon kosher salt
- 1/2 cup onion chopped
- 1 onion diced
- 1/2 cup worcestershire sauce
- 1 tablespoon garlic minced
- 1 red bell pepper diced
- 8 strips bacon
- 1 1/2 cup bread crumbs
- -- meatloaf --
- 1 1/5 pound ground chuck
- 1 pound chorizo
- -- cider barbeque sauce --
- 1/4 cup garlic chopped
- 4 tablespoon cider vinegar
- 3 1/2 cup ketchup
- 1 tablespoon chipotle juice from can of chilies
- 2 tablespoon oregano
- 1 tablespoon coriander
- 2 tablespoons chili powder dark or mexican
- Carbohydrate 158.609840943198 g
- Cholesterol 646.357 mg
- Fat 70.6983668770353 g
- Fiber 12.0243471175048 g
- Protein 70.1079965639796 g
- Saturated Fat 23.6930603126366 g
- Serving Size 1 1 Serving (633g)
- Sodium 5740.9840007124 mg
- Sugar 146.585493825694 g
- Trans Fat 7.99304181271735 g
- Calories 1539 calories
Step-by-step
- 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.
- 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.
The ingredient list fails to mention how fat distribution dictates the success of this dish. Ground chuck typically carries an eighty-twenty lean-to-fat ratio, while raw Mexican chorizo relies heavily on rendered pork fat for its texture. Combining them without forethought leads to structural collapse in the oven. Cooks must thoroughly chill the meats before mixing to prevent the fat from smearing into paste during handling. Overworking the proteins develops tough strands, yielding a dense texture rather than a tender slice.
Balancing the heat requires adjusting the proportions of beef to sausage. Reducing the chorizo by twenty-five percent moderates the spice profile without sacrificing the paprika-infused oils that season the loaf. Dice the red bell peppers and onions uniformly so they distribute evenly throughout the dense protein matrix, preventing structural weak points that cause the loaf to crack during baking.
Bake the shaped loaf at 350 degrees Fahrenheit until an instant-read thermometer inserted into the center registers 160 degrees Fahrenheit. Drape the bacon in a tight criss-cross pattern across the top to baste the lean beef underneath as the pork fat renders. Allow the baked loaf to rest undisturbed on a wire rack for precisely ten minutes. This resting window lets the internal juices redistribute so the slices hold their shape under the knife.
