LCBO Food & Drink Spring 2025

ABOVE GROUND

Chorizo & Pork Meatloaf with Mojo Sauce

1/2 tsp (2 mL) orange zest 1/2 tsp (2 mL) honey 1/2 tsp (2 mL) apple cider vinegar MOJO SAUCE 1/2 cup (125 mL) fresh orange juice 1/4 cup (60 mL) fresh lime juice 1 serrano or jalapeño pepper, seeded (if desired), roughly chopped 2 cloves garlic, roughly chopped 1 cup (250 mL) packed cilantro leaves 1 tbsp (15 mL) honey Salt to taste 1/3 cup (80 mL) canola oil 1. For the meatloaf, preheat oven to 350°F (177°C). Line a baking sheet with foil and brush with oil. 2. Heat 1 tbsp (15 mL) oil in a medium-size frying pan over medium heat. Add diced onion and season with salt to taste. Cook, stirring occasionally, until

onions are brown around edges, 6 to 8 minutes. Transfer to a large mixing bowl and cool slightly. 3. Add panko, eggs, garlic, cilantro, cumin, smoked paprika, sugar and 3/4 tsp (4 mL) salt to bowl with onions. Mix with a fork to combine. 4. If chorizo meat is firm, place in a medium-size bowl and use fork to break it up a bit—but don’t overwork it. Add chorizo meat and ground pork to the onion mixture. Using your hands, gently work everything together until meat is evenly distributed, being careful not to overwork. Transfer to prepared pan and form into a log approximately 51/2 × 8 inches (13 × 20 cm). 5. In a small bowl, mix sliced onions, orange zest, honey, vinegar and remaining 1/2 tsp (2 mL) oil. Season with salt. Place onions and any juices on top and sides of meatloaf, pressing gently to adhere.

Fresh chorizo adds smoky warmth to this comforting meatloaf, while zippy, citrusy mojo sauce brightens every bite. To stay within the Latin theme, serve the meatloaf with fried plantains or rice and beans. And if you have leftover mojo sauce, it’s terrific with seafood, roasted egg plant or drizzled on a grain bowl. MEATLOAF 1 tbsp + 1/2 tsp (15 + 2 mL) canola oil, divided, plus more for greasing 1 medium-size onion, diced 3/4 tsp (4 mL) salt, plus more to taste 1 cup (250 mL) panko bread crumbs 2 eggs, lightly beaten 2 cloves garlic, minced 1/2 cup (125 mL) packed cilantro leaves, finely chopped 1 tsp (5 mL) cumin 1/2 tsp (2 mL) smoked paprika 2 tsp (10 mL) sugar 1 lb (455 g) fresh chorizo sausage meat, removed from casings

6. Bake until an instant-read ther mometer inserted into centre reads 160°F (71°C), 50 to 55 minutes. 7. While meatloaf is baking, make the mojo sauce. Place all ingredients except oil in a small blender or food processor. Turn it on to medium-low and, with motor running, slowly stream in oil. Raise speed to medium-high and blend until smooth, about 15 to 30 sec onds. Taste for salt and transfer to a serving bowl. 8. When meatloaf is done, rest for 10 minutes. Slice thickly and serve with mojo sauce. WHAT TO SERVE Calmel & Joseph Villa Blanche Viognier LCBO 32017, $17.00 Spicy pork meatloaf and a citrus-cilantro-chili mojo sauce suggest a hefty white with plenty of aromatic, fruity character. This Pays d’Oc Viognier fits the bill. Serves 6 to 8

1 lb (455 g) ground pork 1 small onion, thinly sliced

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———————— SPRING 2025