MEXICAN, BEEF & CHORIZO MEATLOAF W/ CHIPOTLE GLAZE

Spice things up with this beef and chorizo meatloaf slathered in a delicious chipotle glaze. No more boring meatloaf.

Photo by Robert P.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    pound ground beef

  • 8

    ounces soft chorizo, remove casing

  • 3

    tablespoons corn oil

  • 3/4

    cup white onion, chopped

  • 1/2

    cup green bell pepper, chopped

  • 1

    roasted poblano pepper, chopped

  • 2

    tablespoons tomato paste

  • 1

    teaspoon salt

  • 2

    teaspoon dried oregano

  • 1/2

    teaspoon paprika

  • 2

    teaspoon ground cumin

  • 2

    teaspoon ancho chili powder

  • 3/4

    cup cilantro, chopped

  • 2

    eggs, lightly beaten

  • 3/4

    cup finely ground tortilla chips

  • CHIPOTLE GLAZE:

  • 1

    bottle of chili sauce (Heinz)

  • 2 to 4

    chipotle peppers in adobo, depending on desired spice level

  • 1

    tablespoon honey

Directions

Put the glaze ingredients in a small bowl, stir to incorporate and set aside. Preheat the oven to 350°F. Heat the oil in a large pan over medium heat. Add the onion, poblano and green pepper and soften. (be careful not to brown) When the veggies are soft, add the tomato paste and cook for another 3 minutes and set aside to cool slightly. Put all the meatloaf ingredients in a large bowl and mix together until everything comes together. Form the meat into a loaf and put into a 9×13-inch loaf pan. Spoon the glaze on top of the entire loaf. Bake the loaf for 1 to 1 1/4 hours. If the top looks like it’s starting to burn, tent a piece of foil over the top.

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