John Myers
Coated Chorizo meatloaf
The perfect coated chorizo meatloaf recipe with a picture and simple step-by-step instructions.
- 300 g Chorizo sausage, finely chopped
- 500 g Minced pork
- 1 Red peppers, finely chopped
- 1 Fennel bulb, finely chopped
- 1 Red onion, finely chopped
- 1 tbsp Olive oil
- Paprika powder, sea salt, pepper
- 200 ml Water
- 450 g Flour
- 170 g Butter
- 3 Egg yolk
- 0,5 tsp Sea-Salt
- Fry the onion and fennel in a pan with olive oil for five minutes. Add a good pinch of paprika and the rest of the vegetables. Stew on a gentle heat for about half an hour. Let cool in a bowl.
- Season the minced meat, chorizo and vegetables and mix well. Shape the mixture into eight balls with your hands and place in the refrigerator.
- Mix the flour with the salt in a bowl. Bring the water to the boil with the butter. Knead with the flour to form a dough. Preheat oven to 200 degrees.
- Roll out the dough about 5 mm thick on a floured work surface and spread the chorizo balls on top. Cut the dough so that the meatballs can be coated with the dough. Cut eight round lids from the remaining dough, brush with egg yolk and cover the dough balls with them.
- Place the meatloaf on a baking sheet lined with baking paper, brush with egg yolk. Cut a small cross in each lid with a knife so that the hot steam can escape. Bake until golden brown in about 40 minutes. Serve hot or cold.
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