When shitty things happen to good people, I cook – because everyone needs to eat! Here is an excellent recipe for a delicious chorizo meatloaf that is super easy, tasty, can be good in large batches and freezes well. You can cook a few and give them to a friend in need or you can freeze them for when you have a newborn or just if you like making meals in bulk.
This chorizo meatloaf can be a meal in itself, or you can choose to serve it with some mashed potatoes and/or a green salad to make it go a little further. I’ve added some hidden veggies for those toddlers in our lives who are a little fussy {and don’t even get me started on the fussy husbands}.
It’s a meal packed full of flavour and lots of love too. It warms both the physical and {hopefully} the spiritual/mental well-being of the eater.
When I whipped this up I made four meatloaves in one go {making two in my baking tray and two individually in throw away BBQ trays}. If you are making bulk meals for other people, throw away containers are a great investment. It means that you aren’t giving the recipient washing up or the responsibility to return the container {because another worry is something they don’t need}.
Plus once the meatloaves were cooled, I covered them in foil, labelled them and then popped them into the freezer, ready for their recipient. To reheat – they simply need to let defrost {a day in the fridge} and then re-heat in the oven {160 degrees for 20-30 minutes or until heated through}.
CHORIZO MEATLOAF
2 chorizo sausages
200 grams of pork mince
200 grams of veal mince
1 brown onion
1 red capsicum
1 carrot
2 cloves of garlic
1/4 cup of sourdough breadcrumbs
2 tablespoons of parsley
1 tablespoon of paprika
1 tablespoon of cumin
1 egg
200 grams of prosciutto
2 cans of tomatoes
Blitz the onion, capsicum, carrot and garlic to a fine paste. Add the the chorizo sausages so that they brake down as well. Then add this mix to the mince, breadcrumbs, parsley, paprika, cumin and egg. Mix well using your hands.
Line a loaf tin with the prosciutto and then fill the tin with the meatloaf mix. Cover the top with prosciutto {this will be the base of your meatloaf when you turn it out} and then tip out into a baking dish.
Pour the can tomatoes around the meatloaf and then about for 50 minutes in a 180 degree oven until cooked through.
Do you enjoy meatloaf? Do you cook for friends and family in need? What is a great bulk meal that you make? Don’t forget to snap a photo if you make this meatloaf and share on social media with the hashtag #goodfoodweek.
I’m not normally into meatloaf but hello chorizo! Great recipe Shari and thanks so much for linking it to YWF too. x
Chorizo makes everything better
Chorizo makes everything better
You had me at chorizo! I’m a big fan of anything that you can cook in bulk and freeze, especially when it looks this delicious!
Thanks Sammie – I think that as soon as the weather starts to cool down {although we are having an extremely hot start to Autumn down here in Canberra}, that you can’t go passed a meatloaf for dinner.
Thanks Sammie – I think that as soon as the weather starts to cool down {although we are having an extremely hot start to Autumn down here in Canberra}, that you can’t go passed a meatloaf for dinner.