YIELD 8 servings
|2 tablespoons||grapeseed oil|
|1 cup||chopped yellow onion|
|1/2 cup||chopped celery|
|1/2 cup||chopped green bell pepper|
|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|
- 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.
- 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.
- 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.
Look for grass-fed beef, free-range poultry and heritage pork or other antibiotic/hormone-free varieties.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Low Carb and Local Episode of Emeril Green.