Mexican Meatloaf

1 pound ground beef
1 pound chorizo
1 red bell pepper, diced
1/2 medium white onion, minced
1 (7-ounce) can diced green chiles
2 cloves garlic, minced
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon paprika
1 teaspoon chili powder
1/2 teaspoon fine sea salt
1/2 teaspoon black pepper
1 cup blanched almond flour
1 large egg
1/2 cup roughly chopped fresh cilantro. plus extra for garnish
2 cups salsa of choice, divided

Preheat the oven to 350F. Grease a 9 by 5-inch loaf pan.

In a large bowl, combine all the ingredients except for the salsa.

Press the mixture firmly into the prepared loaf pan. Pour 1 cup of the salsa on top of the meatloaf.

Bake for 1 hour 15 minutes, until the meat is completely cooked in through the middle.

Remove the meatloaf from the oven, top with the remaining 1 cup of salsa, and garnish with extra cilantro.

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Posted on August 11, 2015, in Beef, Low Carb, Paleo, Phase 3, Recipes. Bookmark the permalink. Comments Off on Mexican Meatloaf.

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