Chicken Chorizo Meatloaf Recipe

Cook on Sunday, eat until Thursday. I'm Allie and you're watching Economy Bites. Hello, so today we’re going to be making meatloaf but we’re going to be making it Allie style which means no ketchup and normal meatloaf stuff. Instead we’re going to be using Tex-Mex ingredients. So this recipe that kind of made up by using the proportions that I found for like a regular meatloaf like kind of the same amount of meat, the same amount of bread crumbs and egg and that sort of thing.

But I just substitute it the kind of meat that I like and I added some of the vegetables that I like which is fun because that’s really something you can do with any recipe that you find online or any recipe that you’d find on our site. You can always substitute anything that you don’t like for something that you do like. So let’s get started by preheating our oven to 350.

We’re going to start best to open the stove. So chorizo is what I think they are like the Spanish sausage, the kind of spicy sausage. I'm going to start here by chopping my onion and I'm doing a small dice that’s going to be a beautiful loaf even though loaf, is it really a very attractive word, chicken and chorizo meatloaf. But then so we’re not getting it with the spiciness, is the seeds which are inside the spine so you want to pull some of those guys so that you don’t kill yourself with the hot spiciness. Rinse your hands so that you don’t end up touching your eyes or I think this recipes that I make they are like southwestern style, always tastes the best because they’re my favorite to make.

So I put love into them, you know what I mean. I'm going to just add it to the onion here. I'm cutting the top of this red pepper. I'm just going to use my knife to cut out the spine here in the middle, one, two, three and now again we’re just going to dice small. I'm not going to win any words for the way I just chop this. That doesn’t matter and these red peppers here, how about two cloves of garlic. Anybody wants buy me again to garlic press women’s intuition and last thing I'm going to chop up is my chorizo.

So I'm going to use all four of these little guys. And I'm going to dice them small the same way that I've been dicing the rest of the stuff and it’s much thicker and harder like that. I'm shaking my board and cut inside. It’s a challenge. I finally make you this recipe many, many times because it is the new favorite recipe in my apartment which means that me and the boyfriend and the cat really like it. The cat gets to taste it. All recipes if we’re doing at Economy Bites keeping it is final -- and once it’s something it has an ingredient that I think will kill him. Put these guys in a bowl all around and next time where everybody is going to be like, “Allie, how did you get those like toned arms?” And I'm going to be like, “Chopping sausage.”

So now we’re going to start frying, high heat. We’ll put the olive oil and let that get nice and hot and then we’re going to pour in our veggies. Let them cook for a couple of minutes then add the garlic. Then add the chorizo, a cup of bread crumbs. Now these are just plain, unseasoned bread crumbs. To that I'm going to add generous tablespoon of cumin, the love is already -- it’s all around us.

Nutmeg, half a tablespoon of chili powder, a pinch of paprika, a little pinch of cayenne pepper if you like spicy, mix that up. These bread crumbs are going to be hard of like the bonding agent. Add some salt to that. And now we’re just setting that aside for now. Let’s start cooking our veggies. Ready, until everything is soft and it starts to smell good.

Let’s get out our eggs. I think I had exactly two, I hope and pray. I have four. Two, we’ll whisk those guys together. So now I'm going to add my garlic here. It’s going to get another minute or two and then I'm going to add my chorizo. Everything is nice and soft and we’re just going to cook it until the chorizo is just cooked through. A tablespoon of tomato paste, I like to use the kind that comes in a tube instead of in a can because easy clean-up. Let’s just mix that in there. We’re just going to let it cook for another minute or so. While we’re waiting I have here a pound of ground chicken. You could use ground beef or you could use ground pork, whatever you like into this egg here.

And I'm also going to pour in our bread crumbs. These are the grossest thing you’ll drop on the floor around me. I think this is done. All that onions are kind of brown and we’re going to take this pot and we’re going to add it. Actually you know this bowl is kind of small. Sometimes I'm going to do a little switch of room midstream even if you don’t want to make the meatloaf. This would be great with eggs. You're trying to get everything incorporated. This becomes one mixture. So I'm going to let this sit and cool off for a minute.

What I would use if I had it is like a loaf pan but because I don’t have a loaf pan instead I'm going to use one of these baking pan dishes. And I'm going to take out some foil. You're going to need foil for these. Pour my mixture into the middle there. We’re going to form this into a meatloaf and I'm going to use the foil to act as a makeshift loaf pans. That’s a nice looking loaf there. That’s a nice looking there sometimes the Tex just really comes out and there is nothing I can do about it. Fold this up like this and make a wall and get it just so what I'm doing, little great loaf pan. It cooks just as well, just the job exactly where right.

What we’re going to do now is put it in our 350 oven that we’ve been preheating. It’s going to sit in there for an hour and then we’re going to check back on it. Look at that beautiful masterpiece. I would fall apart that you could maybe even cut yourself six to eight slices of this meatloaf and you could eat it alone or you could eat it with the salad or you could eat it as a meatloaf sandwich or you could eat it over rice. You could eat it over pasta. There are a million different things you could do with this meatloaf. That’s really good, really spicy, and really juicy. So get a big and juicy taste of it.

Cook on Sunday, eat until Thursday, I'm Allie and I’ll see you next week.