YIELD 8 servings

INGREDIENTS

2 tablespoons grapeseed oil
1 cup chopped yellow onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 teaspoon cayenne
1 1/2 pounds ground beef
1/2 pound ground pork
1/2 pound ground chicken thighs
Salt and freshly ground black pepper
2 eggs, lightly beaten
1/2 cup low fat milk
1 tablespoon minced garlic
3 tablespoons chopped parsley
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 cup ketchup, plus 2 tablespoons
1 tablespoon Louisiana hot sauce
1/2 cup fine dried bread crumbs
3 links chorizo sausage

PREPARATION:

  1. Position rack in center of oven and preheat the oven to 350 degrees F. Heat the grapeseed oil in a skillet over medium heat. Add the onion, celery, bell pepper and the cayenne. Cook, stirring, until the onions are soft and lightly golden, 6 to 8 minutes. Remove from the heat and set aside to cool.
  2. In a large mixing bowl, combine the ground beef, pork and chicken and mix gently but thoroughly. Season with salt and pepper and then add eggs, milk, garlic, parsley, Dijon mustard, Worcestershire sauce, 1/2 cup Ketchup, hot sauce and bread crumbs. Mix with your hands or a wooden spoon until thoroughly combined.
  3. Transfer half of the mixture to a lightly greased 9 by 5 by 3-inch loaf pan. Place the chorizo links in the center of the layer and add the rest of the mixture on top. Using your fingers or the back of the wooden spoon, smooth the top into a rounded loaf shape. Add the remaining ketchup to the top of the loaf, spreading it around in an even layer. Place the meatloaf into the oven and cook for 50 minutes or until an instant read thermometer inserted into the center of the loaf reads 170 degrees. Serve immediately.

Editor's Note

  1. Look for grass-fed beef, free-range poultry and heritage pork or other antibiotic/hormone-free varieties.

  2. Learn more about sustainable food choices with our Eat Green Guide.

  3. This recipe was featured in the Low Carb and Local Episode of Emeril Green.

This recipe appears in: Beef

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