Chorizo Meatloaf with Scallion Rice & Roasted Green Beans
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Chorizo Meatloaf

with Scallion Rice & Roasted Green Beans

40 MIN
2 Servings
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From the Test Kitchen

For a delicious twist on traditional meatloaf, we're mixing smoky pork chorizo with breadcrumbs, cotija cheese, and more, then roasting it with an irresistible spicy-sweet topping of ketchup and our raspberry-jalapeño spread. It’s perfectly accompanied by sides of scallion rice and roasted green beans.
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  • Nutrition
    PER SERVING
  • Calories
    710 Cals (est.)
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fresh
ingredients
Chorizo Meatloaf with Scallion Rice & Roasted Green Beans
Title
  • 10 oz Pork Chorizo
  • ½ cup Long Grain White Rice
  • 1 Pasture-Raised Egg
  • ¼ cup Panko Breadcrumbs
  • 3 Tbsps Ketchup
  • 6 oz Green Beans
  • 2 Tbsps Grated Cotija Cheese
  • 1 oz Raspberry Jalapeño Spread
  • 2 Scallions
  • ½ oz Pickled Peppadew Peppers
Prepare the ingredients & make the glaze
1 Prepare the ingredients & make the glaze

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard any stem ends from the green beans; place in a bowl. Drizzle with olive oil; season with salt and pepper. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peppers. In a bowl, combine the ketchup and raspberry spread.   

Roast the meatloaf & green beans
2 Roast the meatloaf & green beans

Line a sheet pan with foil. In a large bowl, combine the chorizo, breadcrumbs, egg, and half the cheese; season with salt and pepper. Gently mix to combine. Transfer to the sheet pan. Shape the mixture into a tightly packed loaf, about 7 inches by 3 inches. Transfer half the glaze to a separate bowl; set aside for serving. Evenly top the meatloaf with the remaining glaze. Roast 7 minutes. Leaving the oven on, remove from the oven. Carefully add the seasoned green beans to the sheet pan. Arrange in an even layer around the edges. Return to the oven and roast 10 to 14 minutes, or until the green beans are tender when pierced with a fork and the meatloaf is browned and cooked through.* Remove from the oven. Let rest at least 2 minutes.

*The USDA recommends a minimum safe cooking temperature of 160°F for pork.

Make the scallion rice
3 Make the scallion rice

Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Slice the meatloaf & serve your dish
4 Slice the meatloaf & serve your dish

Carefully transfer the rested meatloaf to a cutting board; slice crosswise. Serve the sliced meatloaf with the roasted green beans and scallion rice. Top the meatloaf with the reserved glaze and remaining cheese. Top the green beans with the chopped peppers. Garnish with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the glaze
1 Prepare the ingredients & make the glaze

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard any stem ends from the green beans; place in a bowl. Drizzle with olive oil; season with salt and pepper. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peppers. In a bowl, combine the ketchup and raspberry spread.   

2 Roast the meatloaf & green beans

Line a sheet pan with foil. In a large bowl, combine the chorizo, breadcrumbs, egg, and half the cheese; season with salt and pepper. Gently mix to combine. Transfer to the sheet pan. Shape the mixture into a tightly packed loaf, about 7 inches by 3 inches. Transfer half the glaze to a separate bowl; set aside for serving. Evenly top the meatloaf with the remaining glaze. Roast 7 minutes. Leaving the oven on, remove from the oven. Carefully add the seasoned green beans to the sheet pan. Arrange in an even layer around the edges. Return to the oven and roast 10 to 14 minutes, or until the green beans are tender when pierced with a fork and the meatloaf is browned and cooked through.* Remove from the oven. Let rest at least 2 minutes.

*The USDA recommends a minimum safe cooking temperature of 160°F for pork.

Roast the meatloaf & green beans
Make the scallion rice
3 Make the scallion rice

Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

4 Slice the meatloaf & serve your dish

Carefully transfer the rested meatloaf to a cutting board; slice crosswise. Serve the sliced meatloaf with the roasted green beans and scallion rice. Top the meatloaf with the reserved glaze and remaining cheese. Top the green beans with the chopped peppers. Garnish with the sliced green tops of the scallions. Enjoy!

Slice the meatloaf & serve your dish
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