Recipe Archives->Meatballs Loaf->Meatloaf 53

Meatloaf
Serves 8

1 lbs ground beef, chuck
1/2 lbs ground pork
2 large eggs, lightly beaten
1 med onion, finely chopped
1 cup dried breadcrumbs, plain
1 green bell pepper, finely chopped
1/2 cup heavy cream
salt and pepper
1 tablespoon Creole Seasoning
8 ounce chorizo sausage (not smoked)
1/2 cup chili sauce (bottled)

Preheat oven to 350F Line a rimmed baking sheet with aluminum foil;
set aside.

In a large bowl combine beef, pork, eggs, onion, breadcrumbs, bell
pepper cream, 1 1/4 teaspoons pepper, and Creole Seasoning. Gently
mix to combine.

Place half of meat mixture on prepared sheet; form into a 9 by 4
inch loaf. Using a paring knife, remove casing from chorizo (keeping
the shape intact). Place chorizo lengthwise down center of loaf.
Cover with rest of the meat mixture, enclosing the chorizo and
patting to adhere. Brush chili sauce over meatloaf.

Bake, basting occasionally with pan juices, until an instant read
thermometer inserted in center of loaf registers 160F, about one
hour. Let rest 15 minutes before serving.

Printable version: meatloaf53.txt.