Thursday, May 19, 2011

Chorizo-ish Meatloaf














 Before we get started on tonight's dinner, let me answer the first question asked by all the people (two) when I mentioned what tonight's dinner would be:   what is chorizo?

According to epicurious (a real authoritative source for a change), chorizo (pronounced chor-EE-soh) is a spicy sausage used in both Mexican and Spanish cooking.  Although it is normally made with pork, kosher and vegan versions are available.  However, in the tonight's recipe, spices traditionally found in chorizo are used to flavor-up the ground beef instead of the real thing.  Hence the "-ish" name.














Chorizo tends to be very spicy, but this meatloaf is a tiny bit tingly on your tongue.  If you prefer spicy hot, feel free to double the hot paprika and chipotle chili pepper.  But if you are the type who thinks ketchup is on the edge, substitute and equal amount of regular paprika or sweet smoked paprika for the chipotle chile pepper. 

Chorizo-ish Meatloaf
yield:  7-8 servings

cooking spray
2 lbs. ground beef (80-85% lean)
1/2 cup panko bread crumbs
1/4 cup red wine
1 tsp. hot paprika
1 tsp. chipotle chili pepper
1/4 tsp. cayenne pepper
1/2 tsp. coarsely ground black pepper
2 tsp. fennel seeds
1 tsp. chopped garlic (bottled okay)
1/2 tsp. kosher salt















Preheat oven to 325F.  Spray a large shallow roasting pan, fitted with a rack, with cooking spray.  Set aside.  In a large mixing bowl, drop in ground beef, followed by bread crumbs.














Pour in red wine.














Follow with hot paprika, chipotle chili pepper, cayenne pepper, black pepper, fennel seeds, garlic and salt.














Mush the mixture together with your (preferably clean) hands just until all the spices are evenly distributed.














Shape the mixture into a loaf no more than two inches thick or so and place in prepared roasting pan.  Insert a meat thermometer halfway into the center, then place in oven so that the thermometer can easily be viewed without having to open the oven door to check temperature.














Roast uncovered for 50 minutes, or until crust is nicely browned and internal temperature is at least 160F.















Slice and serve, preferably with your favorite veggie or two.















If I make a cute face, can I have some as well?

1 comment:

The Mom Chef said...

Ahhh, now I understand the ish! I like the idea of using chorizo spicing in a meatloaf. It looks delicious. Thanks for sharing the recipe.

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