Chorizo, chilies, cilantro, oh my! Elevate traditional meatloaf with our new favorite recipe, inspired by the flavors of Mexico. Read on for a spicy twist on a classic comfort food. And an added bonus? This recipe makes killer leftovers and is paleo diet compatible. Meatloaf will never be the same again.
What You’ll Need
- 9×5 loaf pan
- large mixing bowl
- olive oil nonstick cooking spray
- measuring cups
- Chef’s knife
- cutting board
- meat thermometer
Ingredients
- 1 lb ground Mexican chorizo
- 1 lb ground beef
- 1 white or yellow onion
- 1 (7-ounce) can diced green chilies
- 3 cloves garlic
- 1 large egg
- 2 cups chunky red salsa
- 1 cup almond flour
- 2 tsp garlic powder
- 1 tbsp paprika
- 1 teaspoon chili powder
- pinch of sea salt
- cracked black pepper
- 1/2 teaspoon black pepper
- bunch of fresh cilantro
- 1 ripe avocado
- 2 serrano peppers
- 1/2 red bell pepper
Instructions
Step #1: Perfect Prep
Preheat oven to 350 degrees then spray loaf pan with nonstick spray. While oven is heating, rough chop cilantro and set aside 1/3 cup plus another handful for later use. Peel and mince onion and garlic. Peel, seed, and slice peppers.
Step #2: Spice Spice Baby
In large bowl, using your hands, combine meat, almond flour, egg, onion, chilies, 1/2 cup salsa, and spices. Once thoroughly mixed, add to loaf pan and top with another 1/2 cup of salsa.
Step #3: Meatloaf Magic
Bake for one hour and 15 minutes, then carefully remove from oven. Using meat thermometer, check that temperature has reached the recommended 145 degrees. Let rest for 5-10 minutes.
Step #4: Great Garnishes
Pour remaining 1 cup of salsa as sauce on top of meatloaf. Adorn with chopped cilantro. Peel, pit, and thinly slice avocado and add that as garnish as well. ¡Buen provecho!
