- Serves 4-6
I have a theory that meatloaf and meatballs are basically the same thing, just in different shapes. To put my theory to the test, I made a meatloaf version of my Chicken Chorizo Meatballs (also posted on Food52). If anything, I think I like the meatloaf version even better. It's incredibly tender and juicy; the chorizo makes it spicy and rich, and the crushed tortilla chips give it texture and sweetness. It's so much more interesting and impressive than an ordinary old meatloaf. —ieatthepeach
olive oil or unsalted butter
sweet onion, finely diced
poblano (pasilla) pepper, seeded and finely diced
Salt to taste
scallions, thinly sliced
garlic cloves, minced
Mexican (soft) chorizo, removed from packaging or casing
finely crushed tortilla chips
salt (if using unsalted chips, increase to 1 tsp)
- In a large skillet, heat oil or butter over medium heat. Add onion, poblano pepper, and a pinch of salt, and cook, stirring frequently, for 8-10 minutes, or until the onions are soft. Add scallions and garlic and cook for another 30 seconds to a minute, or until the garlic is fragrant. Remove from the heat and let cool.
- In a large mixing bowl, beat egg thoroughly. Add the cooled onion mixture, ground chicken, chorizo, tortilla chips, smoked paprika, and salt. Mix until thoroughly combined. Cover the bowl with plastic wrap and refrigerate for 30 minutes to let the mixture firm up.
- Preheat the oven to 325º F, and position a rack in the middle. Line a baking sheet with parchment paper or greased aluminum foil. Transfer the meat mixture to the center of the baking sheet. Lightly dampen your hands with cold water, then shape the mixture into a loaf. Bake for 1 hour, or until the meatloaf is cooked through (at least 160º F internal temperature).
- Remove the meatloaf from the oven and let rest for at least 10 minutes before slicing. Leftovers will keep, tightly wrapped, in the refrigerator for up to 3 days, or in the freezer for up to 3 months.