Sweet TX1015 Onions

Chorizo Meatloaf

Ingredients

  • 2 tablespoons olive oil
  • 1/2 cup finely diced Texas 1015 Sweet Onion
  • 1/2 cup shredded carrots
  • 1 rib celery, finely diced
  • 1 teaspoon garlic powder
  • 1 pound ground beef
  • 8 ounces Mexican chorizo
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon black pepper
  • 2 large eggs
  • 1/4 cup ketchup, plus more for brushing
  • 1/4 cup heavy cream
  • 1/2 cup dried breadcrumbs

Garnish: optional

  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoon Texas 1015 Sweet Onions, finely diced
Servings
6

Nothing makes me happier than Sunday dinner. Relaxing at the table, comfort food and plenty of laughs Sunday dinner makes my heart full, helps me relax before another busy week and give us a chance to touch base before heading into a new week.

I’m excited to be partnering with (tags) to showcase the beauty of Texas 1015 Sweet Onions by sharing exciting new recipes. #AD
My chorizo meatloaf is perfect for Sunday dinners and even better the next day as leftovers. Ground beef, Mexican chorizo, carrots, celery, and plenty of Texas 1015 sweet onions my chorizo meatloaf will be a hit at your table. #haycomidaenlacasa

DID YOU KNOW: Besides being full of B Vitamins and potassium, onions are particularly high in Vitamin C, a nutrient involved in regulating immune health, collagen production, tissue repair and iron absorption.

Directions

  1. In a skillet over medium high heat oil. Add onions, carrots, and celery. Cook until vegetables are soft and translucent, season with garlic powder, about 6-8 minutes. Remove from heat, set aside.
  2. Preheat oven to 375 degrees.
  3. In a large bowl combine ground beef, chorizo, salt, cumin, pepper, eggs, ketchup, heavy cream, and breadcrumbs. Mix with hands until all ingredients are thoroughly combined. Place meatloaf mix into loaf pan. Place in oven and bake for 45-50 minutes.
  4. Remove from oven, allow to cool for five minutes, and carefully remove from pan. Brush while still warm with ketchup, slice and serve garnished with cilantro and onions.

Recipe courtesy of Vianney Rodriguez of Sweet Life Bake.