Chipotle Beef & Chorizo Meatloaf

By á-81356

Like mom's classic meatloaf but with a Southwestern twist. Mexican chorizo replaces ground beef, and chiles in adobo sauce add a smokey spice.

Ingredients

• 1 cup tortilla chips, crushed
• 1/4 cup milk
• 1 pound meatloaf mix (beef, pork and veal)
• 1 pound fresh chorizo, ground and casings removed
• 1 canned chipotle chile in adobo sauce, finely chopped
• 1 tablespoon adobo sauce
• 1/4 cup chopped cilantro
• 2 teaspoons ground cumin
• 1 small onion, grated
• 1 clove garlic, grated
• 1 egg, lightly beaten
• salt, to taste
• pepper, to taste
• 1/4 cup ketchup
• 2 tablespoons adobo sauce
• 1 tablespoon brown sugar
• 1 tablespoon white wine vinegar

Preparation

Step 1

Position a rack in the upper third of the oven; preheat to 400°F. Line a baking sheet with foil; coat with cooking spray. Using a food processor, pulse the tortilla chips into crumbs; in a bowl, combine with the milk. Let sit for 5 minutes.

Combine the tortilla chips crumbs, meatloaf mix, ground fresh chorizo, onion, garlic, egg, canned chipotle, adobo sauce, chopped cilantro, ground cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Shape into a 5-by-8-inch rectangle on the sheet.

In a bowl, stir together the ketchup, adobo sauce, brown sugar and white wine vinegar; spoon half of the mixture over the loaf, spreading to cover. Bake, coating with the remaining glaze halfway through, until a thermometer inserted in the center registers 160°F, about 40 minutes. Let rest for 10 minutes before slicing.