Ground beef is mixed with fresh Mexican chorizo then spiced with onion, garlic, cilantro, oregano, cumin, Worcestershire and black pepper. The loaf is then glazed with a sauce made of tomato, chipotle, lime, garlic and allspice. One bite and you will totally do this.
For the glaze:
- 1 cup canned crushed tomato
- 2 canned chipotles in adobo
- 2 tablespoons freshly squeezed lime juice
- 1/2 teaspoon ground allspice
- 2 cloves garlic
- Kosher salt
For the meatloaf:
- 2 large eggs (cold, right from the refrigerator)
- 1 teaspoon powdered gelatin
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon Worcestershire sauce
- 1 teaspoon black pepper
- 1/2 tablespoon olive oil
- 1/4 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup chopped cilantro
- 1 cup almond meal
- Scant 2 teaspoons kosher salt (1 full, 1 scant)
- 1 1/3 pounds lean ground beef
- 1/2 pound Mexican chorizo removed from casings (this is the fresh kind, not cured)
- Preheat oven to 350°F, and position a rack in the center of the oven. Line a rimmed baking sheet with parchment.
- To make the glaze, add tomato, chipotles, lime juice, allspice and garlic to a blender with 2 pinches of salt. Blend until smooth. Season to taste with additional salt. The flavors should be bright!
- To make the meatloaf, add eggs, gelatin, oregano, cumin, Worcestershire and black pepper to a small bow, whisking to combine. Let stand for 10 minutes.
- While you are waiting, warm olive oil in a small skillet. Add onion and cook until soft (about 5 minutes). Add garlic and cook until fragrant (about 1 minute). Transfer the onion-garlic mixture to a large bowl and let cool for a few minutes.
- To the large bowl (with the onions and garlic), add the egg-gelatin mixture, cilantro, almond meal and kosher salt. Stir until everything is evenly incorporated, then add the beef and chorizo. Using your hands, gently mix all of the ingredients together.
- Form the meat mixture into a loaf and place on the prepared baking sheet. Spread half of the glaze over the top and sides of the loaf. Bake for 50 minutes.
- Take the meatloaf from the oven and spread the remaining glaze over the top and sides. Cook for an additional 10 minutes. Let rest for 15 minutes before slicing and serving.
This Chorizo Meatloaf is part of my Paleo Recipes: Week of May 13 article. Check it out here!