Dd's Mexican Chorizo Meatloaf

MEXICAN CHORIZO MEATLOAF

 

Meatloaf:

2 TB olive oil

1/2 c onion, finely chopped

1 medium carrot, finely chopped 

1 rib celery, finely chopped 

1 clove garlic, minced 

1 # ground beef 

6 oz Mexican chorizo, removed from casing 

4 oz can diced roasted green chiles, drained

3/4 tsp salt 

1/2 tsp ground cumin 

1/4 tsp freshly ground black pepper 

1/4 tsp cayenne pepper 

1 large egg, well beaten 

1/4 c ketchup 

1/4 c sour cream 

1/2 c breadcrumbs 

2 TB cilantro, chopped

Pico DeGallo:

2 tablespoons olive oil

2 cloves garlic, minced 

1/4 medium white onion, minced 

1 medium tomato, diced

4 oz can diced roasted green chiles

salt 

 

Preheat oven to 375 degrees. In a heavy skillet over medium-high heat saute vegetables in oil until softened, about 8 minutes. Set aside until cool enough to handle.

In a large bowl, combine sauteed vegetables with remaining ingredients. Transfer mixture into a loaf pan or shaped on cooking sheet. Bake 45 minutes. Remove from oven carefully pour off any pan juices. 

Pico de gallo: Combine all ingredients; allow to sit 30 minutes. Season with salt to taste. For service serve over meatloaf. Serves 6.