low carb Mexican meatloaf
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Low Carb Mexican Meatloaf Recipe

A hearty healthy meatloaf bursting with Mexican flavors
Course Main Dish
Cuisine American, Mexican
Keyword keto, low carb, meatloaf
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 10
Calories 308kcal
Author Chellie Schmitz

Ingredients

  • 3 pounds ground beef
  • 2 eggs
  • 1/2 cup salsa mild, medium, or hot
  • 2/3 cup ground low carb lavash I used Josephs brand and run it through a food processor
  • 1 Tablespoon chili powder more if you like heat
  • 2 tsp cumin
  • 1 1/2 tsp smoked paprika
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 2 1/2 tsp salt
  • enchilada sauce
  • 1 cup shredded cheddar cheese
  • 1-2 diced tomatoes
  • 1 diced avocado
  • 1/4 cup chopped cilantro
  • Sour cream for serving

Instructions

  • Preheat oven to 350
  • Combine meat, eggs, salsa, lavash, and spices in a large bowl. Mix until blended. Using your hands works best.
  • Shape the meat into a loaf on a broiler pan.
  • Cover the top with enchilada sauce.
  • Bake for 55 minutes, remove from the oven and top with more enchilada sauce.
  • Bake for an additional 15 minutes.
  • Remove from the oven and top with cheese, tomato, avocado, cilantro and sour cream.

Notes

Josephs is a brand that makes low carb lavash and pitas. You can use either in this recipe, just blend it in a food processor to fine crumbs. You could also use a gluten free flour or rolled oats instead. Grind the oats the same way.
Using a broiler pan works great because the fat will drip down and prevent the meat from being greasy.
You can use store bought enchilada sauce or homemade.

Nutrition

Calories: 308kcal | Carbohydrates: 11g | Protein: 35g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 128mg | Sodium: 1024mg | Potassium: 646mg | Fiber: 6g | Sugar: 1g | Vitamin A: 13.8% | Vitamin C: 5.2% | Calcium: 14.6% | Iron: 26%