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.
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.
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.
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.
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!