Whether it’s #MeatloafMonday or #TacoTuesday, this meal is packed with Mexican flavors that will give you an alternate option. The spicy chorizo is tempered with the ground chuck, and even more so by serving your meatloaf with some fresh guac and diced tomatoes or homemade salsa! Also, add a poached egg atop a slice in the morning for a leftover breakfast!
Taco Tuesday Meatloaf
- 1 pound ground chorizo (loose or removed from casings)
- 1 pound ground chuck/beef
- 2 large eggs
- 1/2 cup minced red onion (about 1/2 medium onion)
- 1/2 cup minced red bell pepper (about 1 small)
- 1 cup marinara sauce
- 2-3 cloves of garlic, minced
- 2 tablespoon taco seasoning (I make my own HERE)
- 1/4 teaspoon sea salt
- 1/2 cup chopped fresh cilantro (stems and all!)
- 1/2 cup almond meal (I make my own HERE)
- 4-ounce can chopped green chilis, not drained
- Optional Garnishes: avocado or guacamole, diced tomatoes or salsa, shredded lettuce or any preferred greens, sliced black olives
- Preheat oven to 350 degrees F.
- In a large bowl, combine ingredients until well-mixed. Using your hand really helps achieve this.
- On a baking sheet with sides, form a loaf with the meat mixture.
- Bake for 60 minutes until internal temperature reaches 160 degrees F (a meat thermometer is one of my most used kitchen gadgets). Remove from oven and let rest for 30 minutes.
- Slice and serve with optional garnishes.