Meatloaf recipe with Southwest flavors featuring chipotle peppers, chorizo and cumin.
PAM® Original No-Stick Cooking Spray
2 tablespoons Pure Wesson® Canola Oil
1 large red onion, finely chopped
1 red bell pepper, stemmed, seeded and finely chopped
1 poblano pepper, stemmed, seeded and finely chopped
3 tablespoons finely chopped garlic
1 tablespoon ground cumin
2 teaspoons dried oregano
1/4 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
1 pound ground sirloin beef (90% lean)
1 pound fresh chorizo sausage, casings removed
1/2 cup whole milk
1/3 cup dry unseasoned bread crumbs
2 eggs, lightly beaten
2/3 cup Hunt's® Tomato Ketchup
3 chipotle peppers in adobo sauce, finely chopped
How to Make It
Preheat oven to 350°F. Spray loaf pan or baking pan with cooking spray. Heat oil in large skillet over medium-high heat. Add onion, bell pepper and poblano pepper; cook 8 minutes or until soft, stirring occasionally. Add garlic, cumin, oregano, salt and red pepper flakes; cook 2 minutes more. Transfer to large bowl; cool slightly. Add beef, chorizo, milk, bread crumbs and eggs to pepper mixture; mix until well combined. Place meat mixture in loaf pan or form into an 8x5-inch rounded loaf on parchment paper-lined baking pan. Bake 45 minutes. Combine ketchup and chipotle chilies in small bowl; spread over top of meatloaf. Bake 30 minutes more or until internal temperature reaches 165°F. Cool 15 minutes. Cut into 1-inch thick slices. Serve with ALEXIA® CRISPY ONION RINGS, prepared according to package directions.
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