Chorizo Meatloaf with Tomato Balsamic Chutney
I know you probably tuned in here to see a beautiful picture of a slice or two of meatloaf artfully arranged on a plate. In all honesty I realllly wanted to take one and give it too you. However, fading daylight (read NONE) and the inability to make a lump of cooked meat look appetizing meant I wasn't getting a favorable picture tonight. I promise to make this again real soon and work at getting a suitable photography. I promise.
Until then. Here is the recipe.
Chorizo Meatloaf with Tomato Balsamic Chutney
3 slices of bread
1/4 cup milk
1/4 cup heavy cream
1 lb ground beef
2 links chorizo (I use Johnsonville), casing removed
1/4 cup onion, diced
1/4 cup pepper, diced
2 eggs, lightly beaten
1/4 cup ketchup
1 Tbls worcestershire sauce
3 Tbls fresh chopped parsley
1 tsp Lawson seasoning salt
2 tsp Emeril original seasoning
salt and pepper to taste
Chutney
6 roma tomatoes, chopped
3 Tbls onion, diced
2 garlic cloves, minced
1 Tbls Balsamic vinegar
salt and pepper to taste
Directions
Preheat oven to 350 degrees
Line a loaf pan with non-stick foil. Set aside.
In a small bowl, crumble slices of bread.. Pour the cream and milk over the bread crumbs and mix to make them all moist. Set aside.
Mix the beef and chorizo gently in a large bowl. Add onion, pepper, egg, ketchup, worcestershire, parlsey and seasonings. Mix to combine, try not to overmix as this will make the meatloaf tough. Scoop loaf mixture into the lined pan and smooth down the top. Bake for approximately 1 1/2 hours or until an internal temperature reaches 185 degrees.
When the meatloaf is done, take out and allow to start to cool. While cooling, make the chutney.
In a saute pan in 2 teaspoons olive oil, add tomatoes, onions, garlic and vinegar. Cook on medium heat until the tomatoes start to break down and the onions and garlic are soft. Approximately 5-7 minutes.
When the chutney is down, remove the meatloaf from the pan using the foil to help pull it out. Cut into slices, lay on plate and top with chutney. Serve with mashed potatoes, corn, steamed carrots, or any other vegetable you like.