SPANISH RICE MEATLOAF SUPERIOR
This extraordinary meatloaf combines ground beef and pork chorizo in a milieu of our Spanish rice recipe that is toned with cumin and clove. Smoke paprika boldly sets the taste pace, and black olives manchego , and sherry embellish the finish fino. Great with the sherry, a granache, or tempornilla.
1 pound lean ground beef, 90/10 or better
Preheat oven to 375 degrees Fahrenheit.
In large mixing bowl, add ground beef and chorizo and mix well by hand. Add all other ingredients and mix thoroughly by hand. Spray a 8½ x 4½ baking pan with non stick oil and gently place ingredients inside pan. Bake for 50 minutes or until browned on top and bake through. Remove from oven and let set for 10 minutes, carefully invert on platter, slice, and serve with reserved scallions. Enjoy!
SPANISH RICE FINO
1 cup Ecogrown Two Brooks Farm Delta Belle Long Grain White Rice
2 tbsp olive oil
1 medium yellow onion, finely diced
1 medium poblano pepper, seeded and diced
1 tbsp garlic, minced
¼ tsp dried red chili peppers, ground or flake
1 14 ounce can diced tomatoes, with juice
5 cloves, fresh ground
1 tbsp cumin, fresh ground
1 ½ cups chicken stock
1½ tbsp dry sherry