20 Ways to Prepare Poultry: Chicken Chorizo Meatloaf

Kari Lund


Recipes, Nutrition


Chicken and turkey are popular for being high in protein and low in saturated fats making a mealtime staple for athletes as well as in many healthy eating households. Falling back on the same old recipes starts to become mundane and a little too routine. Finding new ways to cook up the standard bird and keep it interesting (and keep your taste buds dancing) is time-consuming but in this series of recipes, I will highlight many different ways to prepare your poultry so your meal rotation is anything but boring. So whaddya say? Let’s play chicken!


Plain old meatloaf is plain old boring. I like to create a more flavorful meal by combining my main meat base with chorizo for a little kick. Chorizo purchased off the shelf often has less desirable ingredients in it and is typically made with ground pork. Making your own chorizo or purchasing from a butcher shop that doesn’t use preservatives and allows you to request the desired fat content is a good way to go. I prefer to make my own chorizo using a blend of spices so I know exactly what goes into my meal.



To make a chicken chorizo meatloaf, I’ve combined traditional chorizo spices with ground chicken. Using lean chicken or turkey for a meatloaf base significantly reduces the amount of saturated fat so you’ll notice that after you bake it, this meatloaf won’t be swimming in a pool of liquid grease that is common with traditional meatloaves. This little variation of meatloaf has a lot of bold flavor, some veggie value, and is topped with a Sriracha hot sauce to bring even more heat to your dinner table. Any leftovers are more flavorful the next day and make a tasty, easy sandwich filling or lettuce wrap for lunch.


Chicken Chorizo Meatloaf

Chicken Chorizo Meatloaf

Calories 252, Protein 28g, Carbs 8g, Fat 12g


Prep time: 15 min

Cook time: 60 min

Serves: 6




  • 2 pounds lean ground chicken or turkey
  • 1 red onion, finely diced
  • 1 bell pepper or poblano pepper, finely diced
  • 2 red fresno peppers, finely diced (use a hotter pepper if you like it spicier)
  • 2 stems kale, leaves only, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons apple cider vinegar
  • 3 teaspoons ancho chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon Cajun seasoning blend (no salt added)
  • 1 teaspoon pink Himalayan or smoked sea salt
  • 1/4 teaspoon ground black pepper
  • 2 eggs
  • 1/4 cup flaxseed meal (ground flaxseed)
  • 1/2 cup heavy cream or coconut milk
  • Sriracha hot sauce


Preparation Instructions:


  1. Preheat oven to 350 degrees.
  2. Add all ingredients except the Sriracha sauce to a bowl and blend together using clean hands or a fork until well combined.
  3. Press into a loaf pan and then brush with the Sriracha sauce or squirt the sauce on top in a zig zag pattern.
  4. Bake about 1 hour until internal temp reaches 165 degrees.
  5. Remove from oven and let rest 15 minutes before serving.


If you want to kickstart your clean eating campaign, there is no better way than to start Kari's 28 Day Clean Eating Challenge now. It's designed for ordinary people who are busy and have a lot of demands on their time.
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