Mexican Chorizo Meatloaf with Tomato-Chipotle Green Chile Glaze

Mexican Chorizo Meatloaf with Tomato-Chipotle Green Chile Glaze


  • Mexican Chorizo Meatloaf with Tomato-Chipotle Green Chile Glaze
  • I wrote this recipe and used my food processor to make it a quick and simple meatloaf to put together, but you can also chop everything by hand and use your hands to mix the meatloaf together.
  • Serves 6
  • 2 tablespoons olive oil
  • 1 onion roughly chopped onion (or diced if doing it by hand)
  • 5 cloves garlic
  • 1 medium carrot, peeled, coarsely chopped
  • 1 rib celery, coarsely chopped
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • 1 teaspoon oregano
  • 1 pound ground beef
  • 8 ounces soft Mexican chorizo, removed from casing and crumbled
  • 2 4-ounce cans diced roasted green chiles
  • 1 teaspoon kosher salt freshly ground black pepper to taste
  • 2 large eggs, well beaten
  • 1/4 cup ketchup
  • 1/4 cup sour cream, Mexican sour cream or yogurt
  • 1/2 cup dried breadcrumbs
  • 2 tablespoons chopped fresh cilantro, for garnish, optional
  • Tomato-Chipolte Green Chile Glaze
  • 2 tablespoons olive oil
  • reserved onion and garlic
  • 1 ½ cups tomato puree
  • 2 tablespoons ketchup
  • 1 tablespoon yellow mustard
  • 3 tablespoons brown sugar
  • one 4-ounce can diced roasted green chiles
  • 1 canned chipotle chile in adobo sauce, minced
  • salt and pepper to taste


For the meatloaf: Preheat the oven to 375 degrees F.

In a food processor, add garlic and process until minced. Add onion and process until finely diced. Remove ¼ of the onion mixture to a small saucepan with a tablespoon of olive oil and set aside. If you don’t have a food processor, can chop all the vegetables by hand.

Add olive oil to small skillet over medium high heat and cook the larger portion of onion mixture until lightly browned.

While the onion is browning, add carrot and celery to food processor and process until finely chopped but not a paste. Add to skillet and sauté for 3-4 minutes to soften vegetables. Add cumin, chili powder and oregano and cook for 1 minute. Remove from heat and allow to cool.

Use a standing mixer and in a mixing bowl, combine ground beef and chorizo and lightly mix. To the processor, add the eggs and mix until combined, add breadcrumbs and lightly mix. Add breadcrumb mixture to meat mixture. Add salt and pepper, 2 cans of green chiles, ketchup, and sour cream and the cooled vegetable mixture and gently mix on slow to combine but do not over mix.

Crimp a 14-inch piece of foil all around the edges and place on a baking sheet to prevent the grease from the baking sheet Add the meatloaf mixture and form a rectangle gently with your hands with a flat top in the center of the foil. Place in oven and bake for 40-45 minutes or until the center of the meatloaf registers 160 degrees. Remove and allow to cool for 5-10 minutes before slicing.

For the salsa-glaze Over medium high heat, sauté the reserved onion mixture until lightly browned. Add remaining ingredients and cook over medium heat for 10-15 minutes until slightly thickened. Taste for seasoning and add more brown sugar or chipotle sauce to your desired heat threshold.

Slice the meatloaf and arrange on a platter. Spoon the salsa-glaze over the meatloaf, garnish with fresh cilantro if desired and serve.

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