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Chorizo Mini Meatloaves - Lunch Version

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Chorizo Mini Meatloaves - Lunch Version

Heather
The Cook
6 Servings
12 Ingredients
10 Comments

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
Serving Day Ingredients
  • 1 ¼ cups peel, pit, and slice Avocado

Containers

Supplies

  • Labels
  • Food Processors
  • Baking Sheets
  • Cooking Sprays
  • Muffin Tins

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?

  1. 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.

  1. 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.

  1. In a saute pan, saute onion and garlic in bacon fat, until translucent.
  2. Divide onion and garlic mixture in half.
  3. Place half of the onion and garlic mixture in a mixing bowl.
  4. Add the chorizo, ground beef, eggs, adobo sauce and almond flour.
  5. Mix together with hands.
  6. Using two normal sized muffin tins, divide meat mixture into tins, filling no more than 3/4 of the way fill, to avoid overspill.
  7. Bake in oven at 350 degrees for 25 minutes, or until fat is rendered and meatloaves are brown.
  8. Meanwhile, remove the other half of the onions and garlic from the pan and place in food processor.
  9. Add tomatoes to saute pan and cook until skin begins to blacken and the tomatoes begin to pop open.
  10. Add tomatoes, chipotle pepper, olive oil to food processor and blend until it reaches a sauce consistency.
  11. 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 discussion
  1. 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.

  2. 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.

  3. 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?

    1. 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.