Chipotle Beef & Chorizo Meatloaf

Chipotle Beef & Chorizo Meatloaf
  • Cook Time
  • Prep Time
  • 6Servings


  • Cooking spray
  • 1 cup crushed tortilla chips
  • 1/4 cup milk
  • 1 pound meatloaf mix (beef, pork and veal)
  • 1 pound ground fresh chorizo (casings removed)
  • 1 finely chopped canned chipotle chile in adobo sauce
  • 1 tablespoon adobo sauce
  • 1/4 cup chopped cilantro
  • 2 teaspoons ground cumin
  • 1 small onion, grated
  • 1 clove garlic, grated
  • 1 egg, lightly beaten
  • Salt and pepper
  • 1/4 cup ketchup
  • 2 tablespoons adobo sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon white wine vinegar


Position a rack in the upper third of the oven; preheat to 400 degrees . Line a baking sheet with foil; coat with cooking spray. Using a food processor, pulse the tortilla chips into crumbs; in a bowl, combine with the milk. Let sit for 5 minutes.

Combine the tortilla chips crumbs, meatloaf mix, ground fresh chorizo, onion, garlic, egg, canned chipotle, adobo sauce, chopped cilantro, ground cumin, 1 tsp. salt and 1/2 tsp. pepper. Shape into a 5-by-8-inch rectangle on the sheet.

In a bowl, stir together the ketchup, adobo sauce, brown sugar and white wine vinegar; spoon half of the mixture over the loaf, spreading to cover. Bake, coating with the remaining glaze halfway through, until a thermometer inserted in the center registers 160 degrees , 40 minutes. Let rest for 10 minutes before slicing.