Chorizo Mini Meatloaves - Ready to Eat Dinner

47 mins

Make It Now Cooking Directions

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.

1 hrs 53 mins

Freeze For Later Cooking Directions

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.
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. Allow meatloaves to cool, remove from muffin tins and flash freeze on a cookie sheet.
12. Divide meatloaves into indicated number of gallon freezer bags.
13. Divide sauce into indicated number of quart freezer bags.
14. Keep both bags together, label and freeze.

14 mins

Make From Frozen Serving Day Directions

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
2. Reheat meatloaves in microwave until warmed through.
3. Reheat sauce in microwave until warmed through.
4. Serve meatloaves with a spoonful of sauce and an avocado slice.