Wednesday, 12 October 2011

Spicy Meatloaf with Chorizo

I love meatloaf, the fact that you can eat it hot with mashed potato and cabbage, cold with salad, and best of all for me, sandwiches, especially sandwiches with crispy salad and home-made mayonnaise.

The addition of very finely chopped Chorizo makes it very special but remember to drain off any excess oil from the chorizo, when you remove the meatloaf from the oven.


1.5 lb very lean minced beef
2 oz brown breadcrumbs
1 large onion, finely chopped
2 green chillies, de-seeded and finely chopped
2 cloves garlic, crushed
3 oz chorizo, very finely chopped or minced
1 egg, beaten
Salt and freshly milled pepper

Pre heat the oven to 180C

Place all the ingredients in a large bowl and mix together thoroughly.

Press the mixture into a 2lb loaf tin and cook in the middle of the oven for 1 hour.

Remove from the oven and drain off any excess oil.

To serve hot leave in the tin for 5 minutes before cutting.

To serve cold cool completely on a wire rack then wrap in clingfilm.

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