Connie’s kitchen: Meatloaf

Connies KitchenBy Connie Emmons

I love a good meatloaf and at the restaurant we offer a meatloaf lunch every Tuesday. Recently I began to wonder what would it taste like if I added some chorizo in the middle of the meatloaf. We sell a burger that is a mixture of ground chuck and chorizo and it is a big hit. There are variations to make this amped up meatloaf even spicier. I used a smoke gouda cheese and it seemed to tone down the chorizo, For more bite use a pepper jack cheese or simply add some diced jalapeno’s to the chorizo and cheese mixture. Another option is to top the meatloaf with a spiced up sauce.

Ingredients:

3 lbs of ground chuck

1 medium red onion diced

4 eggs

1 1/2 sleeves saltine crackers

1 1/2 cups milk

2 cups grated cheese

salt and pepper

2 tsp garlic powder

9 oz chorizo

Spray baking dish with a non stick spray. In large bowl mix the ground chuck, three eggs, onion,spices and milk. When thoroughly mixed add one sleeve of crushed saltine crackers. Mix well. Place half of the mixture into baking dish. In a bowl mix the chorizo, one egg and the cheese together. Add the 1/2 sleeve of crushed saltines and spread onto meatloaf mixture in the baking dish. Top with remaining meatloaf mixture. Cover with foil and bake at 375 for about 90 minutes.

Remove foil and drain off grease and return to the oven uncovered until internal temperature is 160.

(Connie Emmons is the owner and chef of the popular restaurant, Connie’s Kitchen, in Seymour, Tenn. She appears as the frequent guest chef on Knoxville’s Channel 10’s top rated afternoon show, Live at Five at Four. She is also known as the creator of unusual and delicious recipes.)

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