Chicken Chorizo Meatloaf Recipes

MEXICAN CHORIZO MEATLOAF

Steps:

• For the meatloaf: Preheat the oven to 375 degrees F.
• In a heavy skillet, add the oil and heat over medium-high heat. Add the onion, carrot, celery and garlic and cook, stirring often, until the vegetables are soft, about 8 minutes. Set aside until cool enough to handle.
• In a large bowl, combine the sauteed vegetables, ground beef, chorizo and green chiles.
• In a medium bowl, combine the salt, cumin, black pepper, cayenne and eggs. Add the ketchup and sour cream. Mix well with a fork, then pour it on top of the meat mixture. Sprinkle with the breadcrumbs and mix thoroughly with clean hands.
• Put the mixture into a loaf pan. Bake until an instant-read thermometer inserted into the center of the meatloaf registers 160 degrees F, 40 to 45 minutes. Remove from the oven and carefully pour off any accumulated pan juices.
• For the salsa-glaze: Heat the oil in a heavy skillet over medium heat. Add the garlic and onion and saute until softened, 3 to 4 minutes. Stir in the tomato puree, sugar, mustard, green chiles and chipotle chile. Bring the mixture to a simmer over medium-low heat. Cook until slightly thickened, 5 to 6 minutes. Season with salt to taste.
• Slice the meatloaf and arrange on a platter. Spoon the salsa-glaze over the meatloaf, garnish with fresh cilantro if desired and serve.

MEXICAN MEATLOAF

Steps:

• Preheat the oven to 375 degrees F.
• In a heavy skillet, add the oil and heat over medium-high heat. Add the onion, carrot, celery, and garlic. Cook, stirring often until vegetables are soft, about 8 minutes. Set aside until cool enough to handle.
• In a large bowl combine the sauteed vegetables, ground beef, chorizo, and diced poblano chile.
• In a medium bowl, combine the salt, pepper, cayenne, cumin, and eggs. Add the ketchup and sour cream. Mix well with a fork and pour it on top of the mixed meats. Sprinkle with bread crumbs and mix thoroughly with clean hands.
• Put the mixture into a 9 by 13-inch loaf-pan. Bake until an instant-read thermometer inserted into the center of the meatloaf registers 160 degrees F, about 40 to 45 minutes. Remove from the oven and carefully pour off any accumulated pan juices.
• Meanwhile, heat a heavy skillet over high heat. Add the whole tomatoes, onion, garlic cloves, and serrano chiles. Cook, turning frequently, until lightly charred on all sides. Peel the garlic cloves. Add all the charred ingredients to a blender. Pulse until chunky, then pour into a small skillet. Stir in the sugar, chipotle chile and mustard. Bring the mixture to a boil over medium heat. Cook until slightly thickened, about 4 to 5 minutes. Season with salt, to taste.
• Slice the meatloaf and arrange on a platter. Spoon the salsa-glaze over the meatloaf and serve.

CHICKEN & CHORIZO MEATLOAF

Steps:

• Pre-heat oven to 350° degrees F.
• NOTE: I like to grill the corn for a bit of a charred taste, but you can cook it however you desire. Or you can use corn from the can.
• Heat medium pot, add about 1 tablespoons oil. Once oil is heated add onions, jalapeno, & green pepper. Cook until semi-soft, about 5-8 minutes. Add garlic and cook about another minute. Remove from pan and set aside.
• In same pan cook chorizo as directed on package, usually about 10-12 minutes, add tomato paste. Remove from heat and drain if needed. Let cool so it can be added with ground chicken without cooking it in bowl.
• In large bowl combine bread crumbs & spices, mix well. Add ground chicken & eggs, mix well. Add cooled vegies, including corn and beans. Add chorizo and mix well. Form into meatloaf.
• Place in lightly greased loaf pan and bake covered with foil for 1 hour.
• You can check internal temperature for 160° since you are using chicken, let rest for 5-10 minutes for temperature to reach 165° and then serve.
• NOTE: You can serve this with salsa for an extra kick in flavor.

CHICKEN MEATLOAF

Steps:

• Gather the ingredients. Preheat the oven to 350 F. Line a rimmed baking sheet with aluminum foil.
• In a large bowl, combine the ground chicken, breadcrumbs, milk, eggs, onion, parmesan cheese, parsley, ketchup, Worcestershire sauce, salt, garlic powder, dried oregano, and black pepper. Use your hands to mix together until everything is evenly distributed. Do not overwork.
• Shape into 8 x 4-inch loaf on the prepared baking pan.
• In a small bowl, combine the ketchup, brown sugar, and ground mustard.
• Spoon the glaze mixture over the loaf.
• Bake, uncovered, for 35 to 40 minutes or until the meatloaf reaches an internal temperature of 165 F.
• Let stand 10 minutes before slicing and serving.

CHORIZO MEATLOAF

Steps:

• Toast garlic in vegetable oil until golden. Add remaining vegetable mix ingredients and 5 tablespoons salt and 2 tablespoons ground black pepper. Cook until vegetables are cooked but still have a little crunch to them. Add four cups saltine cracker crumbs. Stir well and set aside to cool.
• Puree chipotle and buttermilk until smooth. Fold in zest and saltines. Set aside to allow saltines to soften. Combine ground chuck and fresh chorizo and mix well, ensuring there are no large lumps of either chorizo or beef. Combine all ingredients. Mix very well! Shape into loaves or place in bread loaves to bake. Cook at 350 degrees Fahrenheit until the internal temperature is 155. Remove from oven and allow to cool.