Chorizo (Mexican) Meat Loaf
Created by Chef Chris Hebron and made by Michelle Hebron
Tonight we had our Purple Porch Community night and from what I hear (because I was home sick) there was awesome food to be had...many many different types of food!
And one of our rendations of Meat Loaf won....(people voted by putting money in paper bags and at the end of the night they were totaled.) We also brought our other italian meatloaf that is also on this site.
Here is the recipe...I unfortunelty didn't get any at home, because they ate it ALL!
Chorizo (Mexican) Meat Loaf
Ingredients
2 eggs, beaten (FFC)
3/4 cup milk
1/4 cup finely chopped onion
2 tablespoons snipped fresh parsley
1 cup Spanish Rice
1 handful pea tomatoes (FFC)
1 teaspoon salt
1/2 teaspoon dried leaf sage, basil, or oregano, crushed
1/8 teaspoon black pepper
1 pound lean ground beef (FFC)
1 pound lean Chorizo (Mexican) sausage (FFC)
1/2 cup Salsa (drained)
2 tbl ketchup
Directions
1. In a medium bowl combine eggs and milk; stir in rice, onion, parsley, salt, sage, and pepper. Add ground meat and Chorizo (Mexican); mix well. Lightly pat mixture into an 8x4x2-inch loaf pan.
2. Bake in a 350 degree F oven for 1 to 1-1/4 hours or until internal temperature registers 160 degrees F. Spoon off fat - not needed if you use our meat. In a bowl combine salsa and ketchup; spread over meat. Bake for 10 minutes more. Let stand for 10 minutes before cutting into eight slices.
3. Makes 8 servings
Can't wait for next month's entry...we enjoy trying to figure out how to use our ingredients.
Have a great night.
Michelle
