Chorizo meatloaf
2003-03-24 @ 5:56 p.m.
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Chorizo Meatloaf
1 lb ground turkey
about a cup of chorizo
1 med. onion, chopped small
about half of a 15 oz can of diced tomatoes (cut even smaller if you can stand the potential mess
15 oz can mushroom stems and pieces, drained and cut small
2 eggs
about a cup of bread crumbs
about � - � cup salsa verde (or same of chopped tomatillos and mild green chilis)
oregano
cumin
chili powder
salt and pepper
yellow mustard
I used ground turkey instead of blending ground beef and pork and/or turkey because chorizo has a lot of fat in it. I wanted to keep the rest of the fat down. Chorizo also has a very strong flavor to make up for the lack of beef or pork. Chorizo usually comes packed in tubes that look like sausage links covered with plastic. I found some at a local Mexican grocery that were about the size of hot dogs and packaged like hot dogs, six to a pack. So I got them to freeze just for uses like this. Everything just gets stirred up in a big bowl. Oil the pan and toss it in. Cook at 350 degrees for 45 min. to an hour (the thicker the loaf, the longer the cooking time).
It�s yummy. The chorizo makes it very spicy, so you don�t have to add too much of your own spices. I served it with risotto and steamed broccoli. The wine was DeBartoli Reserve Shiraz 1997 � an excellent, rich, jammy shiraz with a hint of earth.
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