Spice things up with this southwestern “Mexican” meatloaf for your next meal. Serve it with black beans and your favorite vegetable on the side. A little sour cream is good with the meatloaf as well. You can adjust the heat (spiciness) of this meatloaf by decreasing/increasing the amount of jalapeno used. To make this sugar-grain free, just omit the corn in this recipe.
- 2 pounds grass-fed ground beef
- 2 eggs
- 1/4 cup garbanzo bean flour
- 1/2 cup almond meal
- 1 medium onion (about 1 cup), chopped
- 1 small red bell pepper, finely chopped
- 2 to 3 stalks celery, finely chopped
- 1/2 cup frozen corn, thawed (omit to make sugar-grain free)
- 1 teaspoon unrefined sea salt
- 1/4 teaspoon garlic powder
- 1 Tablespoon dried oregano
- 2 teaspoons McCormick Diced Jalapeno Peppers (these are dried jalapenos, found in the spice aisle, but you could use a fresh jalapeno if you have one)
- 1 cup shredded cheddar cheese
- 1 cup salsa (your favorite kind)
Preheat oven to 350°F. In a large bowl add the following ingredients; ground beef, eggs, flour, almond meal, onion, bell pepper, celery, corn, salt, garlic powder, oregano, jalapeno flakes, cheese, and half of the salsa. Mix together well with your hands until combined.
Add the mixed meat mixture to a 9×5-inch loaf pan. Bake for 60 minutes, top with the remaining salsa, and bake for 30 more minutes or until done (155°F on a meat thermometer). Allow to rest for 5 minutes, then serve.
Serves 8.
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