• Albrecht's Delafield Sentry
  • 3255 Golf Road, Delafield, WI 53018
  • Phone: 262-646-9483 [**Departments**](http://sentrydelafield.freshopsite.com/our-departments)
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    • PAM® Original No-Stick Cooking Spray
    • 3 chipotle peppers in adobo sauce, finely chopped
    • 1 large red onion, finely chopped
    • 1 red bell pepper, stemmed, seeded and finely chopped
    • 1 poblano pepper, stemmed, seeded and finely chopped
    • 3 tablespoons finely chopped garlic
    • 1 tablespoon ground cumin
    • 2 teaspoons dried oregano
    • 1/4 teaspoon kosher salt
    • 1/2 teaspoon crushed red pepper flakes
    • 1 pound ground sirloin beef (90% lean)
    • 1 pound fresh chorizo sausage, casings removed
    • 1/2 cup whole milk
    • 1/3 cup dry unseasoned bread crumbs
    • 2 eggs, lightly beaten
    • 2/3 cup Hunt's® Tomato Ketchup
    • 2 tablespoons Pure Wesson® Canola Oil


    1. Preheat oven to 350°F. Spray loaf pan or baking pan with cooking spray.
    2. Heat oil in large skillet over medium-high heat. Add onion, bell pepper and poblano pepper; cook 8 minutes or until soft, stirring occasionally. Add garlic, cumin, oregano, salt and red pepper flakes; cook 2 minutes more. Transfer to large bowl; cool slightly.
    3. Add beef, chorizo, milk, bread crumbs and eggs to pepper mixture; mix until well combined. Place meat mixture in loaf pan or form into an 8x5-inch rounded loaf on parchment paper-lined baking pan.
    4. Bake 45 minutes. Combine ketchup and chipotle chilies in small bowl; spread over top of meatloaf. Bake 30 minutes more or until internal temperature reaches 165°F. Cool 15 minutes. Cut into 1-inch thick slices.
    5. Serve with ALEXIA® CRISPY ONION RINGS, prepared according to package directions.