This recipe for Chorizo Mini Meatloaves is shared by Megan Keatley of Health-Bent. You probably recall that Megan’s shared quite a few fantastic recipes with us Food Renegades in the past, including these Grain-Free Cheesecake Swirl Brownies. Megan has been out of the kitchen and off the internet for a few months while moving to a new house and working on her dream kitchen remodel, so she hasn’t shared a recipe here in a while. Thankfully, though, she’s settled nicely into her new pad and is back to regularly contributing Paleo recipes to the Health-Bent site. So, if you’ve missed her here (or there), go check out her latest recipes. Thank you, Megan, for the recipe!
Meatloaf just takes too long. It’s pretty inexpensive and definitely wholesome, but sometimes the 1+ hour cook time makes it seem like you’re making Sunday supper and not a quick weeknight dinner. So, how do we fix that? Bake the meatloaf mixture in muffin tins instead of a giant loaf pan. Shake up the traditional meatloaf ingredients a little bit, and you’ve got weeknight get-together meatloaf for everyone that packs great flavor and is ready to hit the table in less than an hour.
Chorizo Mini Meatloaves with Chipotle, Tomato Relish
Yield: ~18 mini loaves
For the Meatloaves
- 1 lb fresh chorizo, casing removed
- 1 lb ground beef from grass-fed cows (where to find grass-fed beef)
- 2 T adobo sauce (from a can of chipotles in adobo, read the labels, some contain gluten)
- 2 eggs from pastured hens
- 3/4 c almond flour (where to find almond flour)
- 1 large onion, diced
- 5 cloves garlic, finely diced
For the Sauce
- 1 pint cherry tomatoes
- 1 chipotle in adobo sauce (1 pepper, not 1 can)
- 2 T olive oil (where to find quality olive oil)
- handful cilantro, chopped
- salt (where to find real, unprocessed salt)
Preheat your oven to 350F.
Saute the onion and garlic in tallow, until translucent. Place 1/2 the onion/garlic mixture in a large mixing bowl and the other half in the smallest bowl of your food processor.
In that same large mixing bowl that you just added the onion and garlic to, add and mix together the chorizo, ground beef, eggs, adobo sauce and almond flour. Your hands will do the best job of incorporating the mixture, so don’t even bother trying with a utensil. Get out 2 normal sized muffin tins. Dollop the meatloaf mixture into the muffin tins, filling them up about 3/4 of the way. If you fill them to the brim, the rendered fat will spill over and make a terrible mess in your oven. Place the tins in the oven and bake until you see rendered fat in each muffin tin, along with a slightly browned, crusty bottom on each loaf, about 25 minutes.
While the meatloaves are baking…
To the saute pan, add the tomatoes. Let them cook until the skin starts to blister and blacken and you see them pop open. Add the tomatoes, along with the chipotle pepper, olive oil and some salt to the food processor (Where the onions and garlic have been patiently waiting for you.) and pulse until a nice saucy consistency forms. If the sauce is too wet for your liking, you can pour the contents into the saute pan and let it simmer down until some of the liquid has evaporated. Stir in the cilantro.
Garnish the meatloaves with a spoonful of relish, sliced avocado, a pinch of salt and a squeeze of fresh lime.
For more delicious recipes similar to this one (grain-free and dairy-free), I highly recommend the Paleo Eats Cookbook.
Written by a Cordon Bleu trained chef, this book is packed with hundreds of recipes to get you started on your journey to ancestral eating. Recipes are grain-free, dairy-free, soy-free, sugar-free, and use healthy fats. They’re also super easy to follow and can be prepared in 30 minutes or less!
At the moment, the printed version of this cookbook is 100% free to Food Renegade readers. You just cover shipping & handling.
(photo by Megan Keatley)