Meatloaf (Beef, Chorizo with Chipotle Glaze)

Meatloaf is one of the all American, old fashioned, traditional comfort foods. It’s one of those dishes that is as versatile as the person who makes it. It seems like every family has it’s own recipe. I think you either love it or hate it. Now a days, meatloaf recipes have become much more than a glorified hamburger. Over the years, it has gotten many facelifts. It has become a canvas for many different flavours. In my family, traditional meatloaf is only liked by me, unless I spice it up! This version has an ethnic slant on the classic. It uses flavors that are popular in Mexican cooking. Chorizo sausage, poblano peppers, cumin, chili pepper and the use of tortilla chips instead of breadcrumbs give a classic meatloaf new life.

1 lb ground beef
8 oz soft chorizo, casing removed
3 Tbsp. corn oil
¾ cup white onion, chopped
½ cup green bell pepper, chopped
1 roasted poblano pepper, chopped
2 Tbsp. tomato paste
1 tsp. sea salt
2 tsp. dried oregano
½ tsp. ground paprika
2 tsp. ground cumin
2 tsp. ancho chili powder
¾ cup cilantro, chopped
2 eggs, lightly beaten
¾ cup tortilla chips, finely ground

Chipotle Glaze:
1 bottle chili sauce
3-4 chipotle peppers in adobo
1 Tbsp. pure honey

Put the glaze ingredients in a small bowl, stir to incorporate and set aside. You may want to make more glaze to serve on the side. In my family we love to put more on the meat.

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4).

Heat the oil in a large pan over medium heat. Add the onion, poblano and green pepper and soften. (be careful not to brown) When the veggies are soft, add the tomato paste and cook for another 3 minutes and set aside to cool slightly.

Put all the ingredients in a large bowl and mix together until everything comes together. Form the meat into a loaf and put into a 9x13" loaf pan.

Spoon the glaze on top of the entire loaf.

Bake the loaf for 1-1¼ hours. If the top looks like it’s starting to burn, tent a piece of foil over the top.

Makes 4-6 servings.