Chorizo Meatloaf
I thought I was done with casserole type meals for awhile as the weather has been that perfect temp where I’m equally comfortable wearing jeans and a long sleeve shirt or shorts and a tee. Two days of gloomy rain and more yet to come lends itself completely to crockpot meals and baked dishes like chorizo meatloaf.
For this spicy riff on a classic meatloaf, I’ve substituted part of the ground beef for chorizo. I’ve also added a poblano pepper (you can use a regular green bell pepper if you prefer) and topped it off with sriracha sauce rather than ketchup. I snuck in a few other healthy additions to the chorizo meatloaf mix including chopped kale and ground flax in place of the bread crumbs. I’m sneaky like that. If you’re into a flavorful bit of spice but not so much that it will knock you on your butt (a.k.a. my kids and will still eat it), THIS is the meatloaf for you!
- 1 pound ground beef
- 1 pound chorizo (or use ½ pound chorizo and ½ pound ground pork/beef for less spice-less salt)
- 2 large eggs
- 1 onion, diced
- 1 poblano pepper, diced
- 1 large stem of kale, stem removed and leaves chopped
- ½ cup ground flax (flax meal)
- ½ cup coconut milk
- 1 clove garlic, minced
- 2 teaspoons Cajun seasoning (no salt added)
- Sriracha hot sauce for topping
- Preheat oven to 350 degrees.
- Combine all ingredients in a bowl except the sriracha hot sauce. The best way to combine these is to get dirty and use your (clean) hands to mix it evenly.
- Once mixed, press into a cast iron skillet or loaf pan.
- Squirt sriracha sauce over top.
- Bake about 60 minutes until internal temp reaches 160 degrees.
- Let rest 15 minutes before serving.
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