Mexican Chorizo Meatloaf

12 Ratings
Recipe courtesy ofMarcela Valladolid

Total: 1 hr 15 min Cook: 30 min

Yield: about 6 servings

Level: Easy



  • Meatloaf:
  • 2 tablespoons olive oil
  • 1/2 cup finely chopped onion 
  • 1 medium carrot, finely chopped 
  • 1 rib celery, finely chopped 
  • 1 clove garlic, minced 
  • 1 pound ground beef 
  • 6 ounces soft Mexican chorizo, removed from casing and crumbled 
  • Two 4-ounce cans diced roasted green chiles
  • 3/4 teaspoon kosher salt 
  • 1/2 teaspoon ground cumin 
  • 1/4 teaspoon freshly ground black pepper 
  • 1/4 teaspoon cayenne pepper 
  • 2 large eggs, well beaten 
  • 1/4 cup ketchup 
  • 1/4 cup sour cream or Mexican sour cream 
  • 1/2 cup dried breadcrumbs 
  • 2 tablespoons chopped fresh cilantro, for garnish, optional
  • Salsa-Glaze:
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced 
  • 1/4 medium white onion, minced 
  • 1 cup tomato puree 
  • 1/4 cup brown sugar 
  • 1 tablespoon yellow mustard 
  • One 4-ounce can diced roasted green chiles
  • 1 canned chipotle chile in adobo sauce, minced 
  • Kosher salt 


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

  • In a heavy skillet, add the oil and heat over medium-high heat. Add the onion, carrot, celery and garlic and cook, stirring often, until the vegetables are soft, about 8 minutes. Set aside until cool enough to handle.

  • In a large bowl, combine the sauteed vegetables, ground beef, chorizo and green chiles.

  • In a medium bowl, combine the salt, cumin, black pepper, cayenne and eggs. Add the ketchup and sour cream. Mix well with a fork, then pour it on top of the meat mixture. Sprinkle with the breadcrumbs and mix thoroughly with clean hands.

  • Put the mixture into a loaf pan. Bake until an instant-read thermometer inserted into the center of the meatloaf registers 160 degrees F, 40 to 45 minutes. Remove from the oven and carefully pour off any accumulated pan juices.

  • For the salsa-glaze: Heat the oil in a heavy skillet over medium heat. Add the garlic and onion and saute until softened, 3 to 4 minutes. Stir in the tomato puree, sugar, mustard, green chiles and chipotle chile. Bring the mixture to a simmer over medium-low heat. Cook until slightly thickened, 5 to 6 minutes. Season with salt to taste.

  • 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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12 Ratings

Kerry J.
I really liked this recipe and will make it again. Salsa glaze could double as a dip for chips (minus the sugar). I am definitely going to make this again but will cut back on the brown sugar in the glaze, as it was too sweet for my liking. Great recipe overall and so glad I found it. See All Reviews Post Review

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