chorizo meatloaf... yes, chorizo

 

that’s right, i said CHORIZO meatloaf!  personally, i am a huge meatloaf fan – it’s one of the first things i remember making with my mom when i was little.  i always loved mixing everything together with my hands, and getting to feel all the gooey stuff between my fingers… i was one of those kids who loved to get dirty!  i love making meatloaf nowadays because it is so easy to cut a slice and take with you for lunch throughout the week (or dinner of course).  i would make meatloaf more often, but tomas isn’t a huge fan…

 

 

sad face  after i made a huge batch of my salsa verde last week, i wanted something to slather with lots of salsa verde – enter chorizo meatloaf genius.  tomas and i both love chorizo, and i thought it may be just enough of a twist on your mama’s meatloaf (not you mom – i LOVE your meatloaf!!).  with a few unusual twists to make it gluten free, as well as to avoid using milk or cream for moisture, a new favorite was born!  when it comes to meat, tomas isn’t always easy to please, but he loves this meatloaf (thank god really because it is the perfect vehicle for the salsa verde, which i have become obsessed with lately)!

 

 

along with my creative meatloaf creating genius came a new “dip” that is SO yummy!!  now i know you’re all going to turn up your noses at first on this, but i promise you, it is amazeballs!  ready?… vanilla yogurt with cumin and hidden valley ranch valley mix!  before you send me to the funny farm, try it – you won’t be sorry!  the best part?… it’s so much healthier than a dip that uses sour cream as its base!  you’re welcome!  :)

 

MEATLOAF RECIPE

makes one standard loaf

1 lb ground chorizo

1 lb ground pork (i would suggest substituting lean ground beef if desired, but not chicken or turkey because they may not be able to stand up to the chorizo)

1 egg

1/2 cup diced sweet onion

1/2 cup chopped sweet bell pepper (orange or red is fine)

1/2 cup crumbled gf potato chips (i use kettle brand)

1/4 cup vanilla honey yogurt

1/2 t hidden valley ranch dressing mix

1/4 t ground cumin

1/4 cup chopped green onion

1 t salt

1 t cracked black pepper

YOGURT DIP (i dipped potato chips in this – my tastebuds were very excited!)

1/4 cup vanilla honey yogurt

1/2 t hidden valley ranch mix

1/4 t ground cumin

preheat oven to 375

mix all the above ingredients in the “meatloaf” list together until they are mixed in very well.  put the mixture into a non-stick loaf pan.  cook for 35 minutes.  at that point, slather the yogurt “dip” mixture on top of the meatloaf and put back into the oven.  turn the heat up to 400 and cook for another ten minutes.

top it all off with my roasted tomatillo and jalapeno salsa verde and you will be in meatloaf heaven!

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