This Chorizo Meatloaf gives a classic comfort food a spicy, smoky twist. The combination of savory ground beef and flavorful chorizo creates an incredibly moist and aromatic dish. It’s a simple yet impressive meal that brings everyone to the table.
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Why You’ll Love This Chorizo Meatloaf
- Flavor explosion: Chorizo infuses every bite with smoky paprika and garlic.
- Moist & tender: A panade and chorizo fat ensure a juicy, never-dry texture.
- Easy to make: Mostly mix-and-shape for maximum flavor with minimal effort.
- Glorious glaze: A tangy-sweet crust provides perfect contrast to the savory meat.
Ingredients & Tools
- 450 g ground beef (80/20 lean-to-fat ratio is ideal)
- 225 g raw, cured Spanish-style chorizo, casings removed
- 1 large yellow onion, finely diced
- 2 cloves garlic, minced
- 75 g panko breadcrumbs
- 60 ml whole milk
- 1 large egg, lightly beaten
- 2 tbsp fresh parsley, finely chopped
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- For the Glaze: 60 g ketchup, 2 tbsp brown sugar, 1 tbsp apple cider vinegar, 1 tsp Worcestershire sauce
Tools: A standard 9×5-inch loaf pan, a large mixing bowl, a small bowl for the glaze, a skillet for sautéing.
Notes: Don’t be tempted to use pre-cooked chorizo here—the raw, cured kind is essential because it renders its beautiful red oil and spices directly into the meat mixture as it cooks, flavoring everything from the inside out.
Nutrition (per serving)
| Calories: | 410 kcal |
| Protein: | 24 g |
| Fat: | 28 g |
| Carbs: | 14 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 20 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip sautéing the aromatics. Taking the few extra minutes to cook the onion and garlic until soft and fragrant is a non-negotiable step. It deepens their flavor immensely and removes any harsh raw bite, which would be really noticeable in the final loaf.
- Handle the meat with a light touch. This is the golden rule of meatloaf. Overmixing will cause the proteins to tighten up, resulting in a dense, tough texture. Just mix until the ingredients are evenly combined—no more.
- Let the panade work its magic. Soaking the panko breadcrumbs in the milk for a few minutes before adding them to the meat creates a panade. This simple paste is your secret weapon for a tender, moist crumb, as it prevents the proteins from constricting too much during cooking.
- Use a meat thermometer for perfect doneness. Guessing is a recipe for either undercooked or dry meatloaf. The internal temperature should read 160°F (71°C) when inserted into the center. It’s the only way to be sure it’s perfectly cooked and safe to eat.
How to Make Chorizo Meatloaf
Step 1: Start by preheating your oven to 375°F (190°C). Then, grab a skillet and heat a tiny drizzle of olive oil over medium heat. Add your finely diced onion and cook for about 5-7 minutes, until it’s softened and turning translucent. Stir in the minced garlic and cook for just one more minute until it’s wonderfully fragrant. You’ll want to scrape this mixture into a large bowl and let it cool down for a few minutes—adding hot onions directly to the meat can start cooking it prematurely.
Step 2: In a small bowl, combine the panko breadcrumbs and the milk. Give it a stir and then just let it sit for about five minutes. You’ll notice it turns into a thick, paste-like consistency—this is your panade, and it’s the key to a tender loaf. While that’s resting, you can remove the casings from your chorizo. Just squeeze the sausage meat out into the large bowl with the cooled onions.
Step 3: To the large bowl, add the ground beef, the soaked panko mixture, the lightly beaten egg, chopped parsley, smoked paprika, oregano, salt, and pepper. Now, the crucial part: use your hands to gently mix everything together. I know it’s messy, but it’s the best way. Just fold and turn the mixture until everything is evenly distributed, then stop. Overmixing is the enemy of a tender texture.
Step 4: Transfer the meat mixture to your ungreased loaf pan. Why ungreased? The fat from the meat will render out, so it won’t stick. Use your hands to press the mixture firmly into the pan, making sure it’s compact and the top is smooth. Place the pan on a baking sheet—this catches any potential drips and makes it easier to handle. Pop it into the preheated oven and set your timer for 40 minutes.
Step 5: While the meatloaf bakes, whisk together the glaze ingredients: ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce. The sugar will dissolve into the ketchup, creating a glossy, tangy-sweet sauce. After the initial 40 minutes of baking, carefully pull the meatloaf out of the oven. You’ll see it has started to pull away from the sides of the pan.
Step 6: Using a spoon, generously spread the glaze all over the top of the meatloaf, covering it completely. The trick is to get a nice, even layer. Return the glazed meatloaf to the oven and bake for another 20-25 minutes. The glaze will bubble and caramelize, and the internal temperature should reach 160°F (71°C).
Step 7: Once it’s perfectly cooked, take the meatloaf out of the oven. This is the hardest part: you must let it rest for at least 10-15 minutes before you even think about slicing it. This allows the juices to redistribute throughout the loaf. If you slice it too soon, all those beautiful juices will run out, and you’ll be left with a drier result. After it rests, use a spatula to loosen the edges, then carefully lift it out onto a cutting board to slice.
Storage & Freshness Guide
- Fridge: Cool completely, wrap tightly, and refrigerate for up to 3 days.
- Freezer: Wrap baked loaf or slices tightly and freeze for up to 3 months.
- Reviving: Reheat slices gently in a 325°F oven with a splash of broth to retain moisture.
Serving Suggestions
Complementary Dishes
- Garlic Mashed Potatoes — The ultimate creamy, comforting base that soaks up all the delicious juices from the meatloaf. The garlicky flavor is a perfect match for the chorizo.
- Sautéed Green Beans with Almonds — A simple, fresh side that adds a lovely crunch and a bright, green contrast to the rich, savory main event.
- Buttery Corn on the Cob — The sweet, juicy kernels provide a fantastic flavor counterpoint to the smoky, spiced meat. It’s a classic pairing for a reason.
Drinks
- A Spanish-style Red Wine — A Tempranillo or Garnacha has enough body and fruity notes to stand up to the chorizo’s spice without overpowering it. It just feels right.
- A Crisp Lager — The clean, refreshing bubbles and mild bitterness of a good lager help cut through the richness of the meat, cleansing your palate between bites.
- Sparkling Water with Lime — For a non-alcoholic option, the effervescence is wonderfully refreshing and helps balance the hearty, savory flavors on the plate.
Something Sweet
- Classic Flan — The cool, creamy, caramel-topped custard is a dreamy, smooth finish after the bold and savory main course. It’s a classic Spanish dessert that fits the theme perfectly.
- Churros with Chocolate Sauce — Why not lean all the way into the Spanish inspiration? These warm, cinnamon-dusted fried dough sticks are a fun, celebratory end to the meal.
- Orange and Almond Cake — A dense, moist cake that’s not too sweet, with a bright citrus note that feels light and elegant after a hearty dinner.
Top Mistakes to Avoid
- Mistake: Using pre-cooked chorizo. This is the biggest one. Pre-cooked chorizo won’t render its flavorful fats and oils into the meat mixture, leaving you with a much drier and less flavorful loaf. The raw, cured kind is essential.
- Mistake: Overmixing the meat. I’ve messed this up before too… when you compact and work the meat too much, the proteins form a tight network, resulting in a dense, rubbery texture that’s more like a brick than a tender loaf.
- Mistake: Skipping the rest time. Slicing into the meatloaf the second it comes out of the oven is a recipe for a crumbly mess and a pool of lost juices on your cutting board. Patience is key for neat slices and maximum juiciness.
- Mistake: Not testing for doneness with a thermometer. Relying on color or time alone is unreliable. The exterior can look perfectly done while the inside is still undercooked, or vice versa. A thermometer takes the guesswork out completely.
Expert Tips
- Tip: Make a free-form loaf for more crust. If you love the glazed edges, skip the loaf pan! Shape the mixture into a oval loaf directly on a parchment-lined baking sheet. You’ll get more caramelized surface area all around.
- Tip: Grate a cold onion for invisible texture. If you’re serving picky eaters who dislike visible onion pieces, use the large holes of a box grater. You’ll get all the flavor without any discernible texture.
- Tip: Add a secret umami boost. A tablespoon of soy sauce or fish sauce mixed into the meat might sound weird, but it deepens the savory flavor in an incredible way without making it taste Asian. It just makes it taste more.
- Tip: Let the chorizo come to room temperature. Taking the chorizo out of the fridge 20 minutes before you start makes it much easier to squeeze the meat out of its casing and mix evenly with the beef.
FAQs
Can I make this chorizo meatloaf ahead of time?
Absolutely, it’s a fantastic make-ahead meal. You have two great options. You can assemble the entire meatloaf in the pan, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before baking—just add about 5-10 minutes to the baking time since it will be going in cold. Alternatively, you can bake it completely, let it cool, and then store it in the fridge for up to 3 days. Slices reheat beautifully in a low oven or even in a skillet.
What’s the best way to reheat leftovers?
The key to reheating meatloaf without drying it out is a gentle, moist heat. The best method is to place slices in an oven-safe dish, add a tablespoon or two of broth or water to the bottom, cover tightly with foil, and warm in a 325°F (160°C) oven for 15-20 minutes. You can also reheat individual slices in a microwave, but do it at 50% power and cover them with a damp paper towel to keep them moist.
Can I use a different type of meat?
You can certainly experiment! A mix of ground pork and beef would work very well. I wouldn’t recommend using only very lean meats like ground turkey or chicken on their own, as the lack of fat could make the loaf dry. If you do use them, consider adding an extra tablespoon of olive oil to the mixture to compensate for the missing fat from the chorizo and beef.
My meatloaf is releasing a lot of grease. What did I do wrong?
This usually happens for one of two reasons. First, your chorizo or ground beef might have had a particularly high fat content. Second, you might not have used a lean enough beef—an 80/20 ratio is perfect; anything fattier can lead to pooling. To fix it for next time, you can try placing the shaped loaf on a rack set inside a baking sheet, which allows the fat to drip away as it cooks.
Can I freeze chorizo meatloaf?
Yes, it freezes beautifully for up to 3 months. For best results, bake the meatloaf completely and let it cool entirely to room temperature. Wrap the whole loaf or individual slices tightly in plastic wrap, then again in aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before reheating using the gentle oven method described above.
Chorizo Meatloaf
Make the best Chorizo Meatloaf with this easy recipe. A juicy, flavorful twist on a classic comfort food. Get the step-by-step guide and cook it tonight!
Ingredients
For the Meatloaf
-
450 g ground beef (80/20 lean-to-fat ratio is ideal)
-
225 g raw, cured Spanish-style chorizo (casings removed)
-
1 large yellow onion (finely diced)
-
2 cloves garlic (minced)
-
75 g panko breadcrumbs
-
60 ml whole milk
-
1 large egg (lightly beaten)
-
2 tbsp fresh parsley (finely chopped)
-
1 tsp smoked paprika
-
0.5 tsp dried oregano
-
1 tsp kosher salt
-
0.5 tsp freshly ground black pepper
For the Glaze
-
60 g ketchup
-
2 tbsp brown sugar
-
1 tbsp apple cider vinegar
-
1 tsp Worcestershire sauce
Instructions
-
Start by preheating your oven to 375°F (190°C). Then, grab a skillet and heat a tiny drizzle of olive oil over medium heat. Add your finely diced onion and cook for about 5-7 minutes, until it’s softened and turning translucent. Stir in the minced garlic and cook for just one more minute until it’s wonderfully fragrant. You’ll want to scrape this mixture into a large bowl and let it cool down for a few minutes—adding hot onions directly to the meat can start cooking it prematurely.01
-
In a small bowl, combine the panko breadcrumbs and the milk. Give it a stir and then just let it sit for about five minutes. You’ll notice it turns into a thick, paste-like consistency—this is your panade, and it’s the key to a tender loaf. While that’s resting, you can remove the casings from your chorizo. Just squeeze the sausage meat out into the large bowl with the cooled onions.02
-
To the large bowl, add the ground beef, the soaked panko mixture, the lightly beaten egg, chopped parsley, smoked paprika, oregano, salt, and pepper. Now, the crucial part: use your hands to gently mix everything together. I know it’s messy, but it’s the best way. Just fold and turn the mixture until everything is evenly distributed, then stop. Overmixing is the enemy of a tender texture.03
-
Transfer the meat mixture to your ungreased loaf pan. Why ungreased? The fat from the meat will render out, so it won't stick. Use your hands to press the mixture firmly into the pan, making sure it’s compact and the top is smooth. Place the pan on a baking sheet—this catches any potential drips and makes it easier to handle. Pop it into the preheated oven and set your timer for 40 minutes.04
-
While the meatloaf bakes, whisk together the glaze ingredients: ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce. The sugar will dissolve into the ketchup, creating a glossy, tangy-sweet sauce. After the initial 40 minutes of baking, carefully pull the meatloaf out of the oven. You’ll see it has started to pull away from the sides of the pan.05
-
Using a spoon, generously spread the glaze all over the top of the meatloaf, covering it completely. The trick is to get a nice, even layer. Return the glazed meatloaf to the oven and bake for another 20-25 minutes. The glaze will bubble and caramelize, and the internal temperature should reach 160°F (71°C).06
-
Once it’s perfectly cooked, take the meatloaf out of the oven. This is the hardest part: you must let it rest for at least 10-15 minutes before you even think about slicing it. This allows the juices to redistribute throughout the loaf. If you slice it too soon, all those beautiful juices will run out, and you’ll be left with a drier result. After it rests, use a spatula to loosen the edges, then carefully lift it out onto a cutting board to slice.07
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