* Deb's Mexican Chorizo Meatloaf

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 cup, chopped or 160g

• Carrots

  Raw

  1 medium or 61g

• Celery

  Raw

  100g

• Garlic

  Raw

  1 cloves, minced or 3g

• Ground beef

  80% lean meat / 20% fat, raw

  2 lb or 906g

• Turkey sausage

  Fresh, raw

  1 lb or 436g

• Pace diced green chilies

  Campbell soup company

  2 cup or 480g

• Salt

  Table

  ¾ tsp or 5g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Sour cream

  Reduced fat, cultured

  ¼ cup or 61g

• Almond Flour

  Trader Joe's - "Just Almond Meal"

  1 cup or 120g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  2 cloves, minced or 6g

• Onions

  Raw

  1 medium or 110g

• Tomato puree

  Canned, without salt added

  2 cup or 500g

• Maple syrups

  ¼ cup or 81g

• Mustard

  Prepared, yellow

  2 tbsp or 30g

• Pace diced green chilies

  Campbell soup company

  1 cup or 240g

• Peppers

  Hot chile, sun-dried

  1 pepper or 0.5g

• Salt

  Table

  1 dash or 0.4g

Directions

1. For the meatloaf: Preheat the oven to 375 degrees F.
2. In a heavy skillet, add the oil and heat over medium-high heat. Add the onion, carrot, celery and garlic and cook, stirring often, until the vegetables are soft, about 8 minutes. Set aside until cool enough to handle.
3. In a large bowl, combine the sauteed vegetables, ground beef, chorizo and green chiles.
4. In a medium bowl, combine the salt, cumin, black pepper, cayenne and eggs. Add the ketchup and sour cream. Mix well with a fork, then pour it on top of the meat mixture. Sprinkle with the breadcrumbs and mix thoroughly with clean hands.
5. Put the mixture into a loaf pan. Bake until an instant-read thermometer inserted into the center of the meatloaf registers 160 degrees F, 40 to 45 minutes. Remove from the oven and carefully pour off any accumulated pan juices.
6. For the salsa-glaze: Heat the oil in a heavy skillet over medium heat. Add the garlic and onion and saute until softened, 3 to 4 minutes. Stir in the tomato puree, sugar, mustard, green chiles and chipotle chile. Bring the mixture to a simmer over medium-low heat. Cook until slightly thickened, 5 to 6 minutes. Season with salt to taste.
7. Slice the meatloaf and arrange on a platter. Spoon the salsa-glaze over the meatloaf, garnish with fresh cilantro if desired and serve.
8. (source: https://www.foodnetwork.com/recipes/marcela-valladolid/mexican-chorizo-meatloaf-3864319)