This meatloaf is so good! Ridiculously good. It’s also ridiculous that I took a photo of it, because the photo in the book and all of the other photos in the book are soooo beautiful that why take another one? But when I make a friend’s recipe and review it on my blog I like proof 😉 This photo is my proof that I made it, and I’m telling you it’s craaazy good.
In addition to the stellar recipes, this book will have you smiling, cracking up, and generally loving Juli. She’s adorable, and such a riot. It’s a really feel-good kinda book. I highly recommend it. AND it’s way on sale right now, so go grab a copy and enjoy this recipe that Juli said I could share 🙂 ♥, Kelly
Mexican Meatloaf
Ingredients
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.
Recipe from Juli Bauer’s Paleo Cookbook shared with permission.
