Mexican Chorizo and Beef Meatloaf offers a tasty and different take on classic meatloaf. Using just eight readily available ingredients, it can be prepped in morning and refrigerated until dinner that evening. Prepare Grilled Chili Scallion Crema while the Mexican Chorizo and Beef Meatloaf bakes, then serve them together for a colorful, tasty dinner.
Preparation Time: 30 minutes plus 2 hours refrigeration time, Total Time: 3 hours, 25 minutes. Serves 4.
Ingredients:
- 1 lb. lean Ground Beef*, 85/15 blend or leaner recommended
- 1 lb. Mexican-style Pork Chorizo
- 1 small Onion, finely chopped to yield approximately ¾ cup
- 1 ½ Tb minced Cilantro leaves
- 2 tsp ground Cumin
- ½ Tb dried Oregano leaves
- 1 tsp ground Ancho Chili powder
- ½ cup Sour Cream
Preparation:
- In a large mixing bowl, combine all the ingredients and mix with your hands until well blended.
- Scoop the meatloaf into a loaf pan, lightly pressing it into the pan until it is level and even without any air pockets.
- Cover the loaf pan and refrigerate for 2 hours or longer, if necessary.
- Remove the meatloaf in the pan from the refrigerator and preheat the oven to 350 F. When the oven is at 350 F, place the meatloaf in the loaf pan on a baking sheet and set it in the middle rack in the oven; bake for 45 minutes or until the internal temperature is 140 F and the top has browned.
- Carefully remove the baking sheet with the meatloaf in its pan from the oven and allow it to rest for 10 minutes. Pour off any excess liquid* before transferring the meatloaf to a serving platter.
- Slice and plate immediately. Dress the Mexican Chorizo and Beef Meatloaf with Grilled Chili Scallion Crema and serve.
*Notes:
- Lean ground beef is recommended as the chorizo will render a lot of fat while baking.
- The fat from the meats combined with the whey from the sour cream, both released while baking, will mean quite a bit of excess liquid in the loaf pan after baking.