Chorizo Mini Meatloaves

I discovered chorizo sausage on a trip to Mexico a few years ago, and fell in love with it.  I love to cook with it, but don’t get to much because for a family meal, it’s too spicy for the kids.  This recipe calls for equal amounts of chorizo and ground beef, so I figured that would balance out the spiciness.  Not so much.  Don’t let these cute little meatloaves fool you – they are S-P-I-C-Y, but oh, so good.  This Paleo friendly meal is baked in a muffin tin creating little individual mini meatloaves.  Then they are topped with a delicious sauteed tomato sauce. My husband said these were his new best friend!

Chorizo Mini Meatloaves

Author/Source:

Heather @ Onceamonthmom.com; adapted from Food Renegade

Ingredients:

• 1 pound fresh chorizo, casing removed
• 1 pound grass-fed ground beef
• 2 Tablespoon adobo sauce (from a can of chipotles in adobo)
• 2 eggs
• 0.75 cup almond flour
• 1 large onion, diced
• 5 cloves garlic, minced
• 2 Tablespoons tallow (or bacon grease)
• 1 medium avocado (sliced, for serving day)

Sauce:

• 1 pint cherry tomatoes
• 1 chipotle pepper (from the can used above for the sauce)
• 2 Tablespoons olive oil

Directions:

Preheat oven to 350 degrees. In a large saute pan, saute onion and garlic in tallow, until translucent. Divide onion and garlic mixture in half. Place half of the onion and garlic mixture in a large mixing bowl. Add the chorizo, ground beef, eggs, adobo sauce and almond flour. Mix together with hands. Using two normal sized muffin tins, divide meat mixture into tins, filling no more than 3/4 of the way fill, to avoid overspill.  Bake in oven about 25 minutes, or until fat is rendered and meatloaves are brown. To prepare sauce: Remove the other half of the onions and garlic from the pan and place in food processor. Add tomatoes to saute pan and cook until skin begins to blacken and the tomatoes begin to pop open. Add tomatoes, chipotle pepper, olive oil to food processor and blend until it reaches a sauce consistency.

Freezing Directions:

Prepare as directed above. Allow meatloaves to cool, remove from muffin tins and flash freeze on a cookie sheet. Place in a gallon freezer bag, place sauce in quart freezer bag. To serve: Thaw. Reheat meatloaves in microwave for 2-3 minutes. Place sauce in microwavable safe bowl, heat 1 minute at a time, stirring between, until heated thoroughly. Serve meatloaves with a spoonful of sauce and an avocado slice.

Servings: 6

**conversion chart image provided by Erik Spiekermann

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This entry was posted on Friday, August 24th, 2012 at 9:00 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.