I wish I could tell you that I’m some home-entertaining wonder, but I’m more of a home-entertaining wimp. I want to feed my guests something that will delight and surprise them, but with minimum hassle for me. So: meat loaf. Already you’re rolling your eyes, maybe even gasping. Meat loaf? At a dinner party? Oh, yes, if it’s the right meat loaf, and my cheesy chorizo meat loaf, with a Spanish theme of not just chorizo but Manchego and smoked Spanish paprika in a base of white rice and ground pork, has an attitude and a kick that few meat loaves do. It’s meat loaf that learned the flamenco. My guests are surprised by the appearance of meat loaf, then surprised by the dazzle of this meat loaf. Eye rolls stop. Stomachs fill. Mission accomplished. —Frank Bruni

Frank’s Cheesy Chorizo Loaf

The ingredients:

  • 1 c. uncooked long-grain white rice
  • 1/2 tsp. salt
  • 1 lb. ground pork
  • 1/2 lb. dry Spanish chorizo, diced into 1/3-inch cubes
  • 9 to 10 oz. Manchego cheese, similarly diced
  • Four eggs, lightly beaten
  • Three tbs. tomato paste
  • Two cloves garlic, minced
  • One tsp. smoked Spanish paprika
  • 1/2 tsp. red-pepper flakes or other red pepper (optional)

The method:

  1. Pre-heat oven to 350 degrees Fahrenheit. Line a 13-by-9-inch (or larger) baking pan with nonstick aluminum foil.
  2. Cook rice in accordance with package directions, stirring the salt into the water before it comes to a boil. As soon as rice is done, measure out two cups (not too tightly packed) and place that in a large mixing bowl; allow it to cool a bit. Fluff the rice with a fork.
  3. Once the rice has cooled some, add the pork, chorizo, cheese, eggs, tomato paste, garlic, paprika, and red-pepper flakes (if using), and mix very thoroughly with your clean hands, pressing and kneading the mixture with considerable force for several minutes to soften the pork.
  4. Transfer the mixture to the prepared baking dish and shape it into a thick loaf that runs almost the entire length of the dish but leaves at least an inch of room on each side. Cook for 55 minutes or until internal temperature is 160 degrees Fahrenheit. Remove from the pan and let the loaf rest, uncovered, for 10 minutes. Then slice it into individual portions and serve.

From A Meatloaf in Every Oven, by Frank Bruni and Jennifer Steinhauer