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Fresh Salsa Chorizo Meatloaf


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Take your Classic Meatloaf recipe for a spin! Fresh Salsa Chorizo Meatloaf is a flavorful, hearty dinner full of ground beef, pork, chorizo, and studded with fresh vegetables. The right amount of spice from the chorizo sausage combines perfectly with Sam’s Fresh Medium Salsa for a wonderful explosion of flavor. What a time saver using the fresh salsa. No need to chop vegetables. The Pico de Gallo style salsa is full of tomatoes, onions, bell peppers, jalapeños, and fresh cilantro.


So, let’s talk about Sam’s Fresh Salsa. Their mission and priority has always been to “ensure consistent quality in their produce.” Sam’s award-winning fresh salsas are created using the freshest of produce.

Find Sam’s Fresh Salsa products at ShopRite, Acme and Safeway. For a complete list of retailers, click here! If not available in your local market, ask them to carry Sam’s Fresh Salsa products. Follow Sam’s Fresh Salsa on Facebook and Instagram!

me holding a container of Sam's Fresh Medium Salsa


Did you know meatloaf originated in Germany? Meatloaf become popular in America as German immigrants made their way to America.

Consequently, meatloaf became a favored dish during the Great Depression. As meat became scarce, grains and leftover ingredients were added to whatever meat was on hand to “bulk” up the recipe. Tomatoes and/or tomato sauce was then poured on top to not only provide additional flavor, but to also keep the meatloaf moist and tender.

Chorizo Meatloaf

Honestly, some of us can agree that traditional meatloaf can be quite boring, right? Not anymore, now that we have this recipe for Fresh Salsa Chorizo Meatloaf! Chorizo is a well seasoned pork sausage that is very popular in Spanish and Mexican cuisine.

I used Mexican chorizo in this dish. This type of fatty sausage has a very distinct red tint from the various spices used to make it.

NOTE: Spanish chorizo and Mexican chorizo are very different. Mexican chorizo is raw and fresh. Unlike most sausages, the casing is inedible. Thankfully, you will find most Mexican chorizo is sold in a tube, sans the casing.


As mentioned earlier, the use of fresh salsa as a main ingredient to prepare the meatloaf will be a huge time saver, and flavor builder. The fresh salsa contains the ingredients you would normally spend time chopping.

Additionally, the juices from the salsa help to keep this flavor-packed meatloaf moist and tender as it bakes. Also, this tangy meatloaf recipe does not call for eggs. You do not need them. The salsa and cream soaked bread are the perfect binders.

Here are a few more tips:

  • meatloaf mix (find in the meat section) can be substituted for ground beef and pork
  • use 80/20 beef (the more fat, the more flavor)
  • do NOT skip the bread soaking step (I even do this for Meatballs)
  • a crusty bread works better than sandwich bread
  • milk can be substituted for the heavy whipping cream
  • do NOT overwork the meat
  • as the meatloaf bakes, you will need to drain off some of the fat
  • cook meatloaf to an internal temperature of 165° using an instant-read thermometer placed in the center of the loaf
  • add vegetables to the baking pan (potatoes, carrots, onions, garlic)
  • form two loaves for faster a faster bake


Traditionally, serve this tasty, spicy meatloaf on top of creamy mashed potatoes with a side of roasted vegetables, or consider these other options as perfect pairings:

  • macaroni and cheese
  • rice
  • mashed cauliflower
  • green beans or peas
  • scalloped potatoes
  • fried potatoes
  • roasted potatoes

Thankfully, leftover Fresh Salsa Chorizo Meatloaf will last up to three days in the fridge. Leftovers will make for great meatloaf sandwiches the next day. Additionally, cut up the chorizo meatloaf and serve as a topping for nachos, with extra Sam’s Fresh Salsa, of course!

If stored properly, leftover meatloaf can last up to three months in the freezer.

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Fresh salsa meatloaf roasted in a cast iron pan with carrots and onions and a container of salsa in the background

Fresh Salsa Chorizo Meatloaf


Take your classic meatloaf recipe for a spin! Fresh Salsa Chorizo Meatloaf is a flavorful, hearty dinner full of ground beef, pork, chorizo, and studded with fresh vegetables. The right amount of spice from the sausage combines perfectly with Sam’s Fresh Medium Salsa for a wonderful explosion of flavor. What a time saver using the fresh salsa. No need to chop vegetables. The Pico de Gallo style salsa is full of tomatoes, onions, bell peppers, jalapeños, and fresh cilantro.


  • 1 pound ground beef (80/20)
  • 1/2 pound ground pork
  • 6 ounces Mexican chorizo, out of casing
  • 2 slices bread, torn into bite-sized pieces
  • 1/3 cup heavy whipping cream or milk
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3 tablespoons Sam’s Fresh Salsa (Medium or Mild)
  • 2 tablespoons fresh cilantro, chopped
  • 8 to 10 baby carrots
  • 1/2 red onion, quartered
  • 2 garlic cloves, halved
  • 2 teaspoons olive oil


  1. Preheat oven to 350°.
  2. Tear the bread into a large bowl and allow to soak in the heavy cream for a few minutes (the mixture should be paste-like)
  3. To the same bowl, add the ground meats, chorizo, fresh cilantro, and salsa. 
  4. Season with salt, pepper, garlic and onion powder.
  5. Use your hands to evenly incorporate the ingredients.
  6. Do NOT over mix.
  7. Form into a loaf. Place in a cast iron, or baking pan.
  8. Add the carrots, onions and garlic around the meatloaf. 
  9. Sprinkle the vegetables with a touch of olive oil and season with salt and pepper.
  10. Cover, or tent with tin foil.
  11. Bake for about 45 minutes, or until the internal temperature reaches 165° using an instant-read thermometer
  12. Remove from oven and allow to rest at least five minutes prior to cutting.
  13. Cut into generous, thick slices.
  14. Suggested serving on top of creamy mashed potatoes with a spoonful of the roasted vegetables.
  15. Garnish with a few spoonfuls of fresh salsa and chopped cilantro.
  16. ENJOY!


  • Depending on the fat content of the meat, you may have to remove a bit of fat while the meatloaf is baking (check at the 25 minute marker).
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Category: Dinner
  • Method: Easy
  • Cuisine: American


  • Serving Size: 2 slices

Keywords: how to make meatloaf, meatloaf recipe ideas, spicy meatloaf recipes, using chorizo in meatloaf, using fresh salsa to make meatloaf, what should be the internal temperature of meatloaf, pico de gallo salsa


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I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

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