My chorizo meatloaf is perfect for Sunday dinners and even better the next day as leftovers. Ground beef, Mexican chorizo, carrots, celery, and plenty of Texas 1015 sweet onions.

Nothing makes me happier than Sunday dinner. Relaxing at the table, comfort food and plenty of laughs.

Sunday dinner gives me so much joy, but also gives us a chance to touch base before the start of another busy week. Bring on the comfort food – bring on the chorizo meatloaf.

Today I am giving the American classic meatloaf a Mexican twist with the addition of chorizo. Served warm with a heaping side of mashed potatoes chorizo meatloaf will be a hit at your table.

My Chorizo meatloaf is made with Texas 1015 sweet onions, grown in Texas this onion is a true Texas gem.

WHAT IS THE TEXAS 1015 SWEET ONION

The Texas sweet onion is the official state vegetable of Texas. In 1898 sweet onion seeds arrive from Bermuda and are planted in Cotulla, Texas. The first harvest is widely popular, by 1904 500 additional acres are planted in South, Texas. Hailed as sweet, no tear onion.

Production soon doubles which leads to Texas outproducing Bermuda.   

The warm, mild winters in South Texas allow the harvesting of Sweet Onions to begin as early as March.  Texas 1015 Sweet Onions grow from March through June in the Deep South of Texas (Rio Grande Valley) and from May through July in South Central Texas (Uvalde/Winter Garden).

Texas sweet onions can only be grown in 1 of 35 counties in South Texas to be considered a Texas sweet onion. There are only 22 shippers authorized to sell Texas sweet onions.

HOW TO STORE SWEET ONIONS

If you’ve purchased your Sweet Onions and plan on using them within the week, you can leave them out on the counter, otherwise, follow these simple tips for long-term storage.

If storing in the refrigerator, wrap each bulb individually in a paper towel and place them in the crisper with the vents closed.

Texas Sweet Onions can be preserved if stored in a cool dry place with good air circulation. Get a pair of clean pantyhose, put one onion in each leg and tie a knot above the onion.  Keep adding onions until each leg is full. As you need onions, simply cut the sections you require for your recipe! 

Do not store onions with potatoes; the onions will go bad quicker.

Tips from https://tx1015.com/

INGREDIENTS NEEDED TO THIS RECIPE 

olive oil

onion

carrots

celery  

garlic powder 

ground beef

Mexican chorizo, (beef or pork)

salt

ground cumin

black pepper

eggs 

ketchup, plus more for brushing

heavy cream

dried breadcrumbs

Garnish: optional

fresh cilantro

onions, finely diced

TIPS ON MAKING CHORIZO MEATLOAF

My chorizo meatloaf is made with ground beef, but feel free to use ground turkey.

Same with chorizo, use pork or beef chorizo.

You can prepare meatloaf in morning and cook in the evening or the next day. Cover meatloaf and place in fridge until ready to cook.  

In a skillet over medium high heat oil. Add onions, carrots, and celery. Cook until vegetables are soft and translucent, season with garlic powder, about 6-8 minutes. Remove from heat, set aside.

Preheat oven to 375 degrees.

In a large bowl combine ground beef, chorizo, salt, cumin, pepper, eggs, ketchup, heavy cream, cooked vegetables, and breadcrumbs. Mix with hands until all ingredients are thoroughly combined. Place meatloaf mix into loaf pan. Place in oven and bake for 45-50 minutes.

Remove from oven, allow to cool for five minutes, and carefully remove from pan. Brush while still warm with ketchup, slice and serve garnished with cilantro and onions, optional.

SIDE SUGGESTIONS FOR SERVING

rajas mashed potatoes

Roasted Poblano Scalloped Potatoes

Zesty Mac and Cheese

Quick Corn Saute

Print

Chorizo Meatloaf

My chorizo meatloaf is perfect for Sunday dinners and even better the next day as leftovers. Ground beef, Mexican chorizo, carrots, celery, and plenty of Texas 1015 sweet onions.

Author: Vianney Rodriguez

Ingredients

• 2 tablespoons olive oil
• 1/2 cup finely diced Onion
• ½ cup shredded carrots
• 1 rib celery finely diced
• 1 teaspoon garlic powder
• 1 pound ground beef
• 8 ounces Mexican chorizo (beef or pork) casing removed
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon black pepper
• 2 large eggs
• 1/4 cup ketchup plus more for brushing
• 1/4 cup heavy cream
• 1/2 cup dried breadcrumbs
• Garnish: optional
• 2 tablespoons chopped fresh cilantro
• 2 tablespoon onions finely diced

Instructions

1. In a skillet over medium high heat oil. Add onions, carrots, and celery. Cook until vegetables are soft and translucent, season with garlic powder, about 6-8 minutes. Remove from heat, set aside.
2. Preheat oven to 375 degrees.

3. In a large bowl combine ground beef, chorizo, salt, cumin, pepper, eggs, ketchup, heavy cream, cooked vegetables, and breadcrumbs. Mix with hands until all ingredients are thoroughly combined. Place meatloaf mix into loaf pan. Place in oven and bake for 45-50 minutes.

4. Remove from oven, allow to cool for five minutes, and carefully remove from pan. Brush while still warm with ketchup, slice and serve garnished with cilantro and onions.

Recipe Notes

Serves 6