Go Back
Print
chorizo meatloaf recipe

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