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.

cilantro on cutting board

What You'll Need

  • 9x5 loaf pan
  • large mixing bowl
  • olive oil nonstick cooking spray
  • measuring cups
  • Chef's knife
  • cutting board
  • meat thermometer
mexican chorizo


  • 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


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.

a variety of spices on vintage metal spoons

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!

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