Low Carb Mexican Meatloaf Recipe
A hearty healthy meatloaf bursting with Mexican flavors
- 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
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.
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.
Calories: 308kcal | Carbohydrates: 11g | Protein: 35g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 128mg | Sodium: 1024mg | Potassium: 646mg | Fiber: 6g | Sugar: 1g | Vitamin A: 690IU | Vitamin C: 4.3mg | Calcium: 146mg | Iron: 4.7mg