When it comes to a rich hearty comfort food, I just love a meatloaf. Whether on its own or with a tasty side of mashed potatoes or sauteed spinach, it’s always divine.

When well mixed and cooked properly meatloaf can be moist and full of flavor. The real key is in blending your meats so you have a perfect blend of fat and flavor.

I like to add sausage into mine to give some of that extra spicy salty flavor.

For this meatloaf we use chorizo, a spicy Latin sausage that brings a great heat. You can find it often near other refrigerated ethnic items in your local megamart. If you can’t find chorizo, just substitute a spicy Italian sausage and make sure to remove the casing.

The glaze has a perfect blend of tart fragrant mustard and rich tomato flavor. All in all this dish is pretty cheap and quick to make too, especially if you have the sauces onhand. Sriracha and Sesame oil are both found in the ethnic isle of your local mega mart.

Meatloaf

1 lb ground chuck

3 chorizo sausages

1 egg

1 cup italian breadcrumbs

3 cloves minced garlic

½ cup minced onion

1 tsp Sesame oil

2 tbsp soy sauce

1 tbsp Sriracha hot sauce

1 tbsp cilantro

Salt

fresh cracked pepper

Gently but thoroughly combine all of the above ingredients in a bowl and then place in a 9-inch parchment paper lined loaf pan.

Shape gently into a loaf lightly pressing at the top though not to hard. Cook for an hour at 375 degrees and pull out after the first 15 minutes to brush with glaze.

It will be done when an instant read meat thermometer reads 155 degrees at the thickest part of the center of the loaf. Let rest for five to eight minutes before slicing.

For the glaze

1 tbsp chinese mustard

1 6 oz can hunts tomato paste

1/4 cup yellow mustard

Stir vigorously in a small bowl to combine and reserve to brush on the meatloaf.

When it gets cold meatloaf is the ultimate comfort food. Plus this fire-and-forget family feeder allows you to spend a good chunk of an hour wrapping presents, cleaning up, or just chilling out and watching some holiday TV.

Joey Schmidt,or ‘JFL,’ is a Certified Sommelier, Birmingham Bar Menu Consultant, and local Culinary Graduate. He is also the Head Mixologist for Rated R Cocktails, which updates weekly with drink recipes and news. Look for Rated R Cocktails on Twitter, Facebook, and the Internet.