Sneak Peek Recipe from Juli Bauer's Paleo Cookbook: Mexican Meatloaf

• Gluten free
• Paleo

• Meat

  • 1 lb Chorizo
  • 1 lb Ground beef

• Produce

  • 1/4 cup Cilantro, fresh
  • 2 cloves Garlic
  • 1/2 tbsp Garlic powder
  • 1 (7-ounce can Green chiles
  • 1/2 tbsp Onion powder
  • 1 Red bell pepper
  • 1/2 White onion, medium

• Refrigerated

  • 1 Egg, large

• Condiments

  • 2 cups Salsa

• Baking & Spices

  • 1 cup Almond flour
  • 1/2 tsp Black pepper
  • 1 tsp Chili powder
  • 1/2 tbsp Paprika
  • 1/2 tsp Sea salt, fine

Found on paleomg.com

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
• 1⁄4 cup roughly chopped fresh cilantro, plus extra for garnish
• 2 cups salsa of choice, divided

Directions

• Preheat the oven to 350°F. 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 through in the middle.
• Remove the meatloaf from the oven, top with the remaining 1 cup of salsa, and garnish with extra cilantro.