Paleo Whole30 Mexican Meatloaf
Servings: 10 servings
Calories: 247kcal
Ingredients
- 2 pounds grass-fed ground beef
- 1 red pepper, diced small
- ½ teaspoon salt
- 2 tablespoons garlic oil
- 2 large eggs
- ½ cup low FODMAP salsa, or salsa of choice*
- ½ cup sunflower seed flour*
- ¼ cup chopped green onion
- ¼ cup chopped fresh cilantro (optional)
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ cup additional salsa for the top
Instructions
- Preheat the oven to 375° and line a sheet tray with a rim with parchment paper. Set aside.
- Place the beef in a large bowl. Cook the red pepper and ½ teaspoon of salt in the garlic oil over medium heat until soft- about 5-7 minutes. Add it to the beef.
- While the red pepper is cooking you can add the rest of the ingredients to the bowl. Add in the eggs, salsa, sunflower seed flour, green onion, cilantro (if using), cumin, paprika, oregano, and salt.
- Mix well until everything is well combined. Place on the prepared sheet tray and shape into a loaf that is 10.5x6 inches. Top with the remaining ½ cup of salsa and bake until the center is 160 degrees, about 50-55 minutes.
Notes
*Use whatever salsa you want if not needing low FODMAP, just be sure to double check ingredients to make sure they are Whole30 compliant if needed.
Use almond flour if not needing it to be nut free. You can also use garlic powder and use avocado oil instead of garlic oil.
Nutrition
Calories: 247kcal | Carbohydrates: 4g | Protein: 21g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 510mg | Potassium: 425mg | Fiber: 1g | Sugar: 1g | Vitamin A: 622IU | Vitamin C: 16mg | Calcium: 34mg | Iron: 3mg