Bacon Chorizo Meatloaf

I think of meatloaf as a sort of “comfort food.”  I have always enjoyed it, especially when smothered with ton of ketchup.  In the past, when we were on road trips and were craving something more “homestyle,” we would stop at Cracker Barrel to eat.  I never had to look at the menu; it was always meatloaf, mashed potatoes with gravy, and green beans on my plate.

My husband doesn’t care for meatloaf, so I rarely make it at home (only if I’m having a serious craving).  So when he sent this recipe to me and asked for it for dinner, I was very surprised to see that it was a type of meatloaf.  Then I saw two very key ingredients: the chorizo and bacon.  Not just a regular meatloaf we’re talking about here.

This did take quite a bit of prep and cook time, but it was certainly worth it.  Ours turned out just a little dry, not sure if it was a bit overcooked or if I need to add some additional liquid of some kind next time.  I made my own chorizo because the one kind at Kroger had all sorts of fun “crap” in it that I wasn’t interested in eating.  The recipe for the chorizo is posted below.

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We got the ingredients to make our own chorizo from this site:

http://www.food.com/recipe/homemade-mexican-chorizo-323743

The recipe for the meatloaf can be found at:

http://paleomg.com/bacon-chorizo-chipotle-smothered-meatloaf/

Ingredients:

-1 pound ground beef
-1 pound homemade chorizo
-2 medium carrots, chopped
-1 cup chopped mushrooms
-2 cups baby spinach, chopped
-1 onion, chopped
-garlic powder, salt, & pepper to taste
-1 cup almond flour
-½ pound bacon
2-3 tablespoons Sir Kensington’s Chipotle Mayo or homemade chipotle mayo (I did not have all of the ingredients for the mayo on the website, so I just mixed our avocado mayo with some cayenne pepper.)

Instructions:

Preheat oven to 350 degrees.
Place all ingredients, except for the bacon and mayo in a large bowl and mix well with your hands until combined.
Put all the mixture into a 9×5 baking dish (I used our bread pan). Cut the bacon strips in half so they fit across the baking dish perfectly. Layer the bacon down the baking dish, overlapping the bacon slightly and covering all the meat mixture. Tuck the sides of the bacon in so they don’t turn up while they bake.
Put it in the oven and bake for 1 hour and 15 minutes. Then turn on broiler and cook for less than 5 minutes, just to brown the bacon a little more (make sure it doesn’t burn!).
Garnish with chipotle mayo.

I think I would’ve preferred that the bacon get crispier, but I am not that experienced with using the broiler, so I was afraid to catch the kitchen on fire if I used it for too long.  Maybe next time I will fry it in advance and crumble it on top of the finished product.  It’s a nice way to sneak some veggies into a meal without really tasting them, and I bet that any leftovers would freeze just fine (minus the bacon?).  Enjoy!!  🙂

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