This extraordinary meatloaf combines ground beef and pork chorizo in a milieu of our Spanish rice recipe that is toned with cumin and clove. Smoke paprika boldly sets the taste pace, and black olives manchego , and sherry embellish the finish fino. Great with the sherry, a granache, or tempornilla.


 1 pound lean ground beef, 90/10 or better

½ pound pork chorizo

2 cups Spanish Rice Fino, warm or room temperature (please see below or our website recipe)

2 eggs, beaten

¾ cup black olives, chopped

1 medium yellow onion, chopped

1 tbsp garlic, minced

5 scallions, chopped, few reserved for garnish

1 tsp rosemary, fresh chopped

1 tbsp smoked paprika

2 tbsp dry sherry (possible to omit)

1 cup manchego cheese, shredded


1 cup Ecogrown Two Brooks Farm Delta Belle Long Grain White Rice

2 tbsp olive oil

1 medium yellow onion, finely diced

1 medium poblano pepper, seeded and diced

1 tbsp garlic, minced

¼ tsp dried red chili peppers, ground or flake

1 14 ounce can diced tomatoes, with juice

5 cloves, fresh ground

1 tbsp cumin, fresh ground

1 ½ cups chicken stock

1½ tbsp dry sherry


Spanish Rice Fino

In medium saucepan, heat oil and add garlic, onion, and poblano; sauté until onion translucent. Add cloves, cumin, chili pepper, and rice, stirring to coat rice with oil for a couple minutes. Add stock and sherry, bring to boil, cover with tight fitting lid, reduce to simmer, and cook for 20 minutes. Stir with fork and let serve for a moment.

Preheat oven to 375 degrees Fahrenheit.

In large mixing bowl, add ground beef and chorizo and mix well by hand. Add all other ingredients and mix thoroughly by hand. Spray a 8½ x 4½ baking pan with non stick oil and gently place ingredients inside pan. Bake for 50 minutes or until browned on top and bake through. Remove from oven and let set for 10 minutes, carefully invert on platter, slice, and serve with reserved scallions.