Long title, simple recipe! This was very easy to make. The idea came from trying to use up a number of things I had in the fridge – some pumpkin puree from making pumpkin cupcakes, one link of chorizo from some burritos I had made, some bacon…
The chorizo added a bit of an extra kick, and the pumpkin puree was a nice alternative to gravy. Give this a try for a different twist on the classic meatloaf!
Bacon-Wrapped Turkey-Chorizo Meatloaf with Chipotle Pumpkin Puree
1 Tbsp olive oil
1 small to medium onion, finely diced
1 carrot, finely diced
1 stalk celery, finely diced
1/2 red bell pepper, seeded and finely diced
Salt & Pepper to taste
~1/2 tsp dried oregano
1 lb ground turkey
1 oz fresh pork chorizo (the crumbly Mexican kind, not the cured Spanish chorizo)
2/3 cup Panko breadcrumbs
~1 Tbsp Worcestershire sauce
6 strips bacon
2 Tbsp ketchup
2 Tbsp barbecue sauce
1/2 15-oz can pumpkin (pure pumpkin, not pumpkin pie filling!)
Pinch chipotle chili powder
1/4 cup chicken broth + more if necessary
1/4 cup heavy cream
Preheat oven to 350F.
1. Heat the oil in a saute pan over medium-high heat. Add the diced onion, carrot, celery, and bell pepper. Season with salt, pepper, and dried oregano. Cook until the onions are translucent and the veggies are softened, then remove from the heat and allow to cool to room temperature.
2. While the veggies are cooling, in a large bowl, mix the ground turkey, chorizo, bread crumbs, egg, Worcestershire sauce, and salt & pepper so that they are fully combined. You can mix them with a wooden spoon but I find it easier – and more fun – to mix with my hands!
3. Mix about 2/3 of the veggies into the meat mixture until fully combined. (Leave the rest of the veggies in the pan.) Shape the mixture into a loaf shape.
4. Wrap the meatloaf with the strips of bacon. I find it easiest to leave the meatloaf in the mixing bowl, drape the bacon slices over it so that they overlap slightly, and then tuck the bacon ends under the meatloaf.
5. Transfer the meatloaf to a loaf pan. Mix the ketchup and barbecue sauce in a small bowl. Glaze the meatloaf with the sauce mixture; I did this using a silicone brush. Bake the meatloaf in the preheated oven for 1 hour.
6. While the meatloaf is baking, make the chipotle pumpkin puree. Add the canned pumpkin to the remaining vegetables in the pan. Stir to combine, and season with the pinch of chipotle chili powder. Cook over medium heat for 10-15 minutes, stirring occasionally.
7. Transfer the pumpkin & vegetable mixture to a high-walled measuring cup or similar vessel (or a blender if you have one). Add the chicken broth and cream. Puree using an immersion blender (or blender) until smooth. Add more chicken broth if you want a thinner sauce.
8. Transfer the puree back to the pan and warm over medium-low heat. Taste to check the seasoning and add salt & pepper if needed. Keep warm, stirring occasionally, until the meatloaf is ready.
9. Once the meatloaf is ready, remove it from the oven and slice it. Ladle a good amount of pumpkin puree onto each person’s plate, and top it with the sliced meatloaf (1-2 slices per person, depending how thickly you sliced it). Get ready to lick the plate!