Corey's Chorizo Meatloaf with Spicy Maple BBQ Glaze
An intensely flavorful meatloaf that combines chorizo sausage and ground beef. Finished off with a tangy, slightly spicy maple BBQ glaze that takes it over the top!
Ingredients
Ingredients:
Meatloaf:
- 1 lb. chorizo
- 1 lb. ground beef
- 1 carrot
- 1 stick celery
- 1 onion
- 1 Tbsp. garlic minced
- 1 egg lightly beaten
- ¾ cup seasoned Panko breadcrumbs
- Salt and pepper
Spicy Maple BBQ Glaze:
- 2 Tbsp. BBQ sauce I use Sweet Baby Ray’s Sweet and Spicy
- 1 Tbsp. ketchup
- 2 Tbsp. spicy maple syrup OR 2 Tbsp. maple syrup with a pinch or two of cayenne pepper
Instructions
Instructions:
- Preheat the oven to 400°F. Grease a loaf pan and set aside.
- Finely chop the carrot, celery, and onion in a food processor.
- In a bowl, mix together the finely chopped carrot, celery, onion with the chorizo, ground beef, garlic, black pepper and egg. Add in the Panko breadcrumbs. You may need a little more or a little less to get that “meatloaf” consistency.
- Shape into a meatloaf and place in a greased loaf pan. (We have a meatloaf pan that drains the fat underneath while cooking.) Sprinkle the top of the meatloaf with some sea salt. Place in the oven to bake at 400°F for an hour.
- Meanwhile, make the Spicy Maple BBQ Glaze. Put the BBQ sauce, ketchup, and spicy maple syrup in a small bowl. Mix well. (Double the amount if you want some to dip your meatloaf.)
- After one hour, use a basting brush and generously glaze the meatloaf. Put back into the oven until temperature reads 160°F. (approximately 5-15 minutes more depending on your oven)
- Remove meatloaf from the oven and allow it to rest for 10 minutes before slicing. Serve with additional Spicy Maple BBQ Glaze.
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