Chorizo Meatloaf

chorizo meatloafI 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!

chorizo meatloaf

Chorizo Meatloaf
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dishes
Ingredients
  • 1 pound ground beef
  • 1 pound chorizo (or use ½ pound chorizo and ½ pound ground pork/beef for less spice)
  • 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
  • Sriracha hot sauce for topping
Instructions
  1. Preheat oven to 350 degrees.
  2. 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.
  3. Once mixed, press into a cast iron skillet or loaf pan.
  4. Squirt sriracha sauce over top.
  5. Bake about 60 minutes until internal temp reaches 160 degrees.
  6. Let rest 15 minutes before serving.

 

 

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