Cheesy Chorizo Loaf

This is my second stop in my Journey through A Meatloaf in Every Oven.  Rather than go through my journey A -Z, I’ve decided to skip around and make things interesting.  This recipe is from the “Around the World” section.



Spanish Chorizo (NOT MEXICAN) (1/4” cubes)

Long grain White Rice

Queso de Mano cheese (1/4” cubes)

Ground Pork

Eggs (beaten)

Minced garlic

Tomato paste

Spanish paprika

Red chili flakes



Cook the rice as directed and let cool in a large mixing bowl.  Add the ground pork, chorizo, and cheese to the rice and mix well.

Beat the eggs and add the garlic, tomato paste, paprika and chili flakes.  Wisk until blended well and add to the meat and rice mixture.

Form into a loaf and bake at 350F until the loaf reaches an internal temperature of 160F.

Let loaf rest for 10-15 minutes before slicing and serving.

Shown here served with Spanish Vegetables.


Post Mortem

I had read and reviewed the recipe several times while putting together my shopping list, but it wasn’t until I actually started putting together the recipe that I noticed that this meatloaf doesn’t have a glaze!  I was unwilling to have my dinner guests go directly to the ketchup, so I made up a Spanish gravy from a commercial pork gravy by adding tomato paste, paprika and powdered cayenne pepper.  I also added some of the pan drippings from the meatloaf to carry through the flavor profile.

This is definitely a meatloaf for special occasions due to the price $$$$.  I think the meatloaf ended up costing about $40.  Yikes!  Fancy meatloaf!

The flavor was good, but I’m not sure that it was worth the price.  I think it might have benefitted by having about half the amount of chorizo.  The chorizo took over the flavor profile and might have been better if it had been a little more subtle.

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