Hatch Chile and cheese bacon wrapped Meatloaf

Name: How to cook Hatch Chile and cheese bacon wrapped Meatloaf - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Chef Bryce

Hatch Chile and cheese bacon wrapped Meatloaf

Ingredient

Food ration :

6 servings

.75

raw chorizo (2 links of chorizo at my market weigh about that)

.75

canned diced hatch chiles (if you can’t find hatch just use any canned diced green Chiles)

1/2 cup

Pepperjack cheese (not by ounce but by measure)

Mexican oregeno, omit if you don’t have it

1/2 tsp

Cooking instructions

* Step 1

Start by melting 3 tbsp of butter and sauté the onions until caramelized, take your time. Remove from heat and drain excess butter/liquid from the onion mixture if you want.

* Step 2

Take the crackers and half and half and mix in a bowl until it’s slurry like. Mix the slurry and all of the meatloaf ingredient’s, except for the bacon of course, and mix thoroughly but don’t over work it. Ignore the spoon in the picture, use your hand.

* Step 3

Take a sheet of parchment paper and lay it over a 9x5 pan. Lay strips of the bacon across the width of the pan slightly overlapping. Press the meatloaf mixture into the bacon and pan compressing it down. Fold the excess bacon on the top and lay a strip length wise.

* Step 4

Place in a 350 degree oven for 1 hour or until it’s at 160.

* Step 5

Remove the meatloaf and place some foil over the top leaving it open at one side, drain all the fat out into a container. Then place a foil lined pan with a cooling wrack on top of the meatloaf and flip it.

* Step 6

Crank the oven to 500 and place the meatloaf back in to brown the rest of the bacon, just watch it, about 10 minutes or so. (Note: I used a torch to pre brown the top and all sides before going back in the oven to finish) remove and allow to rest 20 to 30 minutes.