These Paleo friendly chorizo mini meatloaves are small, but they are packed with delicious, spicy flavor.
6
Servings
12
Ingredients
10
Comments
Ingredients
- 2 ¼ cups dice Onion
- 5 teaspoons mince Garlic, Cloves
- 2 tablespoons Bacon Fat
- 1 pound Chorizo Sausage
- 1 pound Ground Beef
- 2 individual Egg
- 2 tablespoons mince Adobo Sauce
- ¾ cups Almond Flour
- 2 cups Cherry Tomatoes
- 1 individual Chipotle Peppers in Adobo Sauce
- 2 tablespoons Olive Oil
- 1 ¼ cups peel, pit, and slice Avocado
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a saute pan, saute onion and garlic in bacon fat, until translucent.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a saute pan, saute onion and garlic in bacon fat, until translucent.
- Divide onion and garlic mixture in half.
- Place half of the onion and garlic mixture in a mixing bowl.
- Add the chorizo, ground beef, eggs, adobo sauce and almond flour.
- Mix together with hands.
- Using two normal sized muffin tins, divide meat mixture into tins, filling no more than 3/4 of the way fill, to avoid overspill.
- Bake in oven at 350 degrees for 25 minutes, or until fat is rendered and meatloaves are brown.
- Meanwhile, remove the other half of the onions and garlic from the pan and place in food processor.
- Add tomatoes to saute pan and cook until skin begins to blacken and the tomatoes begin to pop open.
- Add tomatoes, chipotle pepper, olive oil to food processor and blend until it reaches a sauce consistency.
- Serve meatloaves with a spoonful of sauce and an avocado slice.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- 3 mini loaves Amount Per Serving
- Calories
- 581
- Total Fat
- 43g
- Saturated Fat
- 13g
- Trans Fat
- 0g
- Cholesterol
- 246mg
- Sodium
- 821mg
- Total Carbohydrates
- 17g
- Fiber
- 3g
- Sugar
- 5g
- Protein
- 34g
- WW Freestyle
- 16
10 Comments
Join the discussionLOVE this paleo recipe!!
I’m not a “meatloaf” type of person but this sounds so good! I’m going to have to make it soon.
Can the adobo sauce be reduced or left out to reduce the heat? This sounds delicious but my kids (nor myself) can handle too much of a burn.
Yes, it absolutely can! In fact, when I make this again, I’m leaving out the chipotle and adobo sauce altogether.
This recipe is delish. Love Love Love that sauce that made up just perfect in a blender.
It is so good! I’m making some this week
My husband is allergic to eggs (not even egg substitutes) What would I use to bind these mini loaves together? I have made a full meatloaf before using salsa and oatmeal and it’s held together nicely but these sound good.
This post should help you navigate that issue: https://onceamonthmeals.com/goi…
This sounds amazing but I’m thinking of leaving out the bacon fat to decrease the calories/fat content. Would that drastically alter things or just affect the taste?
Hi Tori! Yes, we believe this would change up the flavor quite a bit and will change the way in which the garlic and onions will saute. However, if you still give this a try without the bacon fat we would love to hear how you liked the results.