Padre Kino's Favorite Meatloaf

This meatloaf is named for Padre Eusebio Kino, the 17th-century Jesuit missionary who traveled the borderlands of what’s now Sonora and Arizona. The recipe leans into that heritage by mixing pounds of ground beef with a full pound of chorizo for a meatloaf with serious Southwestern character. The chorizo brings paprika-laced smokiness, rendered pork fat, and a deep red color that distinguishes this from any standard meatloaf.

The spice profile is what makes the dish memorable. Allspice is the surprise ingredient, bringing a faint warm-clove note that ties together the thyme, paprika, and oregano in an unexpectedly complex way. The shredded cheddar folded directly into the meat melts during baking and creates pockets of creamy richness throughout each slice rather than the typical bacon-wrapped or glazed top.

Pro Tips

• Saute the onion until soft and translucent before mixing. Raw onion stays crunchy and releases water during baking, making the loaf dense and wet.
• Mix the meat with your hands, gently. Overmixing develops the proteins and makes a rubbery, tight-textured meatloaf.
• Form into a free-form loaf on a sheet pan with a rim, not packed into a loaf pan. The free-form shape lets fat drain off and produces a better crust on all sides.
• Rest the cooked loaf for 10 minutes before slicing. Cutting too early causes the slices to fall apart.

Variations

• Top with a layer of canned chipotle salsa for the final 20 minutes of baking for a glazed Southwestern crust.
• Serve with warm tortillas, refried beans, and Spanish rice for a complete Tex-Mex plate.
• Substitute ground turkey for half the beef for a lighter version that still packs flavor from the chorizo.