Mexican Meatloaf

Winter 2012

Your guests will be gobsmacked by this sassy south-of-the border riff on meatloaf from executive chef Danny Lane of the Town Point Club in Norfolk, Va. “This zesty Mexican meatloaf amped up with chorizo, warm spices, and tart tomatillo sauce takes this beloved comfort food classic to a new level.”

3 tablespoons vegetable oil
1 red pepper, diced
1 red onion, diced
2 stalks celery, diced

3 cloves garlic, minced
2 eggs, beaten
1 teaspoon ancho chili powder

1 teaspoon cumin powder
1/2 teaspoon cayenne
1/4 cup ketchup

1 pound ground beef
8 ounces chorizo sausage, casing removed, roughly chopped
1/2 cup panko breadcrumbs
Tomatillo Sauce (recipe follows)

Preheat oven to 350 degrees. Heat oil in a large pan and sauté red pepper, onion, celery, and garlic on high heat for 3 minutes. Set aside to cool. 

In a large bowl, mix eggs with spices and ketchup. Add ground beef, chorizo, reserved vegetables, and combine. Add breadcrumbs and mix well. Form into a loaf and place on a baking sheet. Bake 45 minutes or until the internal temperature reaches 165 degrees with a meat thermometer. Let rest about 15 minutes before slicing. Top each serving with Tomatillo Sauce.

Yield: 6 servings

TOMATILLO SAUCE

1-1/2 pounds tomatillos, husks removed, cut in quarters
1/2 large white onion, chopped

2 medium fresh jalapeños, stemmed and sliced
1 lime, juiced

1/2 teaspoon sugar
salt and pepper
1/4 cup fresh cilantro leaves, chopped 

Preheat oven to 350 degrees. Place tomatillos, onions, and jalapeños on a sheet pan and bake for 15 minutes. Let cool for 10 minutes. Purée in a food processor or blender. Stir in remaining ingredients and combine.

CHEF’S SECRET: “Always add fresh leafy herbs at the last minute of cooking to retain flavor and color.”

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