Spicy Sofrito Meatloaf

Using a rich red Sofrito to make meatloaf not only adds unique flavor, but keeps the meatloaf tender and moist with texture. If you're looking for a unique meatloaf recipe, this Spicy Meatloaf is a fun twist on America's classic comfort food.

Course Main Course Beef

Cuisine Southwestern

Prep Time 1

Cook Time 35

Resting Time 10

Servings

Calories 258kcal

Author Lea Ann Brown

Ingredients

To Make The Sofrito
2 tablespoons Neutral oil canola or vegetable oil work well here
1 large onion peeled, medium diced, about ½ inch.
1 red bell pepper cored, seeded, medium diced, about ½ inch
4 cloves garlic minced
4 green chiles roasted, skin removed, seeded and rough chopped. Hatch, Pueblo or Anaheim peppers.
2 tablespoons chili powder
2 teaspoons salt
1 teaspoons Mexican oregano
2 teaspoons cumin
28 ounces canned small diced tomatoes Drained. Red Gold Is a good brand for petite diced tomatoes.
1 tablespoon cider vinegar
To Make The Meatloaf
1 ½ pounds lean ground beef
½ pound ground sausage
3 ½ cups Panko bread crumbs
2 eggs lightly beaten
1-15 ounce can creamed corn Drained
To Make The Spicy Meatloaf Glaze
1 Cup Catsup
8 good shakes Hot Sauce Your favorite. I'm using Cholulu

Instructions

To Make The Sofrito
In a large hot skillet heat olive oil over medium high heat.
Add chopped onions, chopped bell pepper and cook until onions start to turn translucent, about five minutes. Add garlic and cook until fragrant, about 30 seconds. In the meantime drain the tomatoes in the sink using a colander.
Add chile peppers, chili powder, salt, oregano and cumin. Turn down heat to low and cook, stirring occasionally until flavors blend, about 5 minutes. Add tomatoes and cook stirring occasionally 10 minutes. Remove from heat, stir in vinegar and let cool to room temperature.
To Make The Spicy Meatloaf:
Preheat oven to 350 degrees. In a large bowl, combine beef and sausage. Add cooked sofrito, Panko crumbs, eggs, corn and gently mix until well combined. To test the consistency, use the meatball test. Take a small amount of the meat mixture and roll into a meatball. If a meatball forms well, the meatloaf is a good consistency. If the mixture seems loose, add a bit more Panko at a time until a solid meatball forms.
Divide mixture into two 9 x 5 loaf pans. Use a butter knife to run around the edges to push the meatloaf slightly away from the sides of the pan.
In a small bowl, combine Catsup and Hot Sauce. Use a silicone brush to slather the meatloaf with the glaze.
Bake 45 minutes or until meat thermometer into center registers an internal temperature of 160 degrees.
Tent the meatloaf with foil and let rest for 10 minutes. Serve.

Notes

Tips For Success:

Use your hands to mix the meatloaf ingredients together before forming into a loaf. Your hands are gentler tools. A large spoon will simply mash the ingredients together, risking a tight dry loaf.
Cut the vegetables as small as you can. Large uneven cuts of veggies can cause the meatloaf to fall apart.
Let the meatloaf cool for at least 10 minutes before slicing. This will insure the loaf will not fall apart when you slice it. I actually like to let it sit for somewhere between 20 to 30 minutes.

Nutrition