Mexican Chorizo Meatloaf

 Meatloaf:

2 tablespoons olive oil

1/2 cup finely chopped onion

1 medium carrot, grated

1 rib celery, finely chopped

1 clove garlic, minced

1 – 1 ¼ pound ground turkey

8 ounces soft Mexican chorizo, removed from casing and crumbled

2- 4-ounce cans diced roasted green chiles

3/4 teaspoon kosher salt

1/2 teaspoon ground cumin

1/4 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

2 large eggs, well beaten

1/4 cup ketchup

1/4 cup sour cream or Mexican sour cream

3/4 cup Panko breadcrumbs

Salsa-Glaze:

2 tablespoons olive oil

2 cloves garlic, minced

1/4 medium white onion, minced

1 cup tomato sauce

1 tablespoon tomato paste

1/4 cup brown sugar

1 tablespoon yellow mustard

One 4-ounce can diced roasted green chiles

1 canned chipotle chile in adobo sauce

Kosher salt

Directions

For the meatloaf: Preheat the oven to 375 degrees F.

In a heavy skillet, add the oil and heat over medium-high heat. Add the onion, carrot, celery and garlic and cook, stirring often, until the vegetables are soft, about 8 minutes. Set aside until cool enough to handle.

In a large bowl, combine the sautéed vegetables, ground turkey, chorizo and green chiles.

In a medium bowl, combine the salt, cumin, black pepper, cayenne and eggs. Add the ketchup and sour cream. Mix well with a fork, then pour it on top of the meat mixture. Sprinkle with the breadcrumbs and mix thoroughly with clean hands.

Put the mixture into a sprayed loaf pan. Bake until an instant-read thermometer inserted into the center of the meatloaf registers 160 degrees F, about 1 hour. Remove from the oven and carefully pour off any accumulated pan juices.

Salsa-glaze:

Heat the oil in a heavy skillet over medium heat. Add the garlic and onion and sauté until softened, 3 to 4 minutes. Stir in the tomato sauce, tomato paste, sugar, mustard, green chiles and chipotle chiles. Bring the mixture to a simmer over medium-low heat.  Using hand blender blend well and return to the stove and simmer until meatloaf is ready.

Slice the meatloaf and arrange on a platter. Spoon the salsa-glaze over the meatloaf, garnish with parsley.

**If you do not like spicy leave off the cayenne pepper!!