Shake up the traditional meatloaf ingredients a little bit, and you’ve got a weeknight meal that packs great flavor and is ready to hit the table in less than an hour.
Yield: ~18 mini loaves
For the Meatloaves
- 1 lb fresh chorizo, casing removed
- 1 lb ground beef
- 2 T adobo sauce (from a can of chipotles in adobo, read the labels, some contain gluten)
- 2 eggs
- 3/4 c almond flour
- 1 large onion, diced
- 5 cloves garlic, finely diced
- tallow or other fat
For the Sauce
- 1 pint cherry tomatoes
- 1 chipotle in adobo sauce (1 pepper, not 1 can)
- 2 T olive oil
- handful cilantro, chopped
Preheat your oven to 350ºF.
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.
Liz NSeptember 9, 2011 at 12:35 pm
THAT looks absolutely delicious! Chorizo-meatloaf-avocado. Done. Making it this weekend. Working on that Korean BBQ Chicken recipe for you guys!
SaraKMSeptember 22, 2011 at 11:18 pm
I tried to go to the link – but it is not working. Is there anywhere else to get it. It looks AMAZING!!
megan keatleySeptember 23, 2011 at 1:54 pm
weird. i just clicked both links and they work fine. in fact, here’s the copy/paste directly from the link: http://www.foodrenegade.com/chorizo-mini-meatloves/. hope that helps.
SarahPSeptember 12, 2013 at 8:35 am
My husband made these for us last night, and WOW they are tasty! Sometimes eating leftovers feels like a chore, but not with these little guys. I am super excited to have them in my lunch box over the next few days.
My favorite gourmet Paleo recipe sitesDecember 30, 2013 at 3:06 pm
[…] Chorizo Mini-Meatloaves […]