Chicken & Chorizo Meatloaf - cooking recipe

Ingredients

1/2 sweet onion, diced
1 jalapeno pepper, diced (stem removed)
1/2 green bell pepper, diced
1 garlic clove, diced
1 cup plain breadcrumbs
2 teaspoons ground cumin
1 tablespoon chili powder
1 pinch cayenne (optional)
2 eggs, whisked
0.5 (15 ounce) can black beans, rinsed
1/2 cup corn kernel, from 1 ear of corn, cooked
6 ounces ground chorizo sausage
1 lb ground chicken
vegetable oil
salt & pepper (to taste)
salsa (optional)

Preparation

Pre-heat oven to 350\u00b0 degrees F.
NOTE: I like to grill the corn for a bit of a charred taste, but you can cook it however you desire. Or you can use corn from the can.
Heat medium pot, add about 1 tablespoons oil. Once oil is heated add onions, jalapeno, & green pepper. Cook until semi-soft, about 5-8 minutes. Add garlic and cook about another minute. Remove from pan and set aside.
In same pan cook chorizo as directed on package, usually about 10-12 minutes, add tomato paste. Remove from heat and drain if needed. Let cool so it can be added with ground chicken without cooking it in bowl.
In large bowl combine bread crumbs & spices, mix well. Add ground chicken & eggs, mix well. Add cooled vegies, including corn and beans. Add chorizo and mix well. Form into meatloaf.
Place in lightly greased loaf pan and bake covered with foil for 1 hour.
You can check internal temperature for 160\u00b0 since you are using chicken, let rest for 5-10 minutes for temperature to reach 165\u00b0 and then serve.
NOTE: You can serve this with salsa for an extra kick in flavor.