Low Carb Mexican Meatloaf

• Meat

  • 3 lbs Ground beef

• Produce

  • 1 Avocado
  • 1/4 cup Cilantro
  • 1 tsp Garlic powder
  • 2 tsp Onion powder
  • 1 Tomatoes

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/2 cup Salsa, medium, or hot mild

• Baking & Spices

  • 1 tbsp Chili powder
  • 1 1/2 tsp Paprika, smoked
  • 2 1/2 tsp Salt

• Nuts & Seeds

  • 2 tsp Cumin

• Bread & Baked Goods

  • 2/3 cup Lavash, ground low carb

• Dairy

  • 1 cup Cheddar cheese
  • 1 Sour cream

• Prepared

  • 1 Enchilada sauce

Found on artfrommytable.com

Description

Ingredients

• 3 pounds ground beef
• 2 eggs
• ½ cup salsa (mild, medium, or hot)
• ⅔ cup ground low carb lavash (I used Josephs brand and run it through a food processor)
• 1 Tablespoon chili powder (more if you like heat)
• 2 tsp cumin
• 1½ tsp smoked paprika
• 2 tsp onion powder
• 1 tsp garlic powder
• 2½ tsp salt
• enchilada sauce
• 1 cup shredded cheddar cheese
• 1-2 diced tomatoes
• 1 diced avocado
• ¼ cup chopped cilantro
• Sour cream (for serving)

Directions

• Preheat oven to 350
• Combine meat, eggs, salsa, lavash, and spices in a large bowl. Mix until blended. Using your hands works best.
• Shape the meat into a loaf on a broiler pan.
• Cover the top with enchilada sauce.
• Bake for 55 minutes, remove from the oven and top with more enchilada sauce.
• Bake for an additional 15 minutes.
• Remove from the oven and top with cheese, tomato, avocado, cilantro and sour cream.