Chorizo Meatloaf and Mashed Potatoes

It may not be fancy, but it sure was delicious! I’ll give this win to Scott since he suggested adding chorizo instead of my usual beef, veal and pork blend. This was enough for the two of us with five slices leftover.

Ingredients:

• 1lb 70/30 ground beef
• 1lb ground chorizo
• 1 small white onion; finely diced
• 1 egg
• ½ packet of cornbread stove top
• Couple dashes of worchershire sauce
• Salt and pepper
• 1 tsp garlic powder
• 1 tsp cumin
• 1 can fire roasted diced tomatoes
• 4 medium Yukon potatoes
• 2 Tbsp butter
• 1 Tbsp garlic, minced
• ¼ c milk

Directions:

• Preheat oven to 400 degrees
• Mix all ingredients through cumin and combine until everything is incorporated.
• Spray a 9x5 pan or something equivalent with Pam. Add the meatloaf mixture and form into a loaf. Make an indentation on the top so there is an edge.
• Drain the tomatoes and then too the meatloaf. They should stay contained I the indentation you made.
• Bake for an hour or until a meat thermometer shows at least 165 degrees.
• While meatloaf bakes make the potatoes. Dice the potatoes and add to a small pot then cover with cold water. Bring pot to a boil and cook about 5-7 minutes then drain potatoes.
• Add butter and minced garlic to potatoes and cover to let butter melt then mash. Add the milk and mash some more. I like my potatoes smooth so I mash until smooth almost whipped. If you like them chunky, don’t mash so much :)
• When meatloaf is ready remove from stove and let rest for 5 minutes.

To serve; slice meatloaf and make sure to keep the tomatoes and add the mash potatoes to the side.

This was honestly the beat meatloaf I have ever had… And I swear I’m not biased since we made it :p