Mexican Meatloaf Muffins
Servings: 6
Ingredients
- 1 tbsp avocado oil or olive oil
- 1 small yellow onion diced
- 1 red or yellow bell pepper diced
- 1 poblano pepper diced
- 1 lb ground beef
- 1 lb Mexican chorizo sausage*
- 1/3 cup coconut flour
- 1 tsp kosher salt
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 2 tbsp tomato paste
- 2 tsp dijon mustard
- 2 large eggs
- 1/3 cup fresh cilantro
- 1 cup salsa
Instructions
- Preheat the oven to 350 degrees. Lightly grease a 12 muffin cup pan and set aside.
- Heat a larget skillet to medium high heat. Once hot add the oil, then the diced onion. Cook for 2-3 minutes, now toss in both diced peppers. Cook for an additional 4-5 minutes, or until lightly browned. Remove from heat.
- In a large bowl, mix together the ground beef, chorizo sausage, onion/pepper mixture, coconut flour, salt, cumin, and cayenne pepper. I find it's best to mix with my hands to ensure the mixture is well incorporated.
- In a smaller bowl, whisk the eggs. Add in the tomato paste, mustard, and cilantro. Pour this wet mixture into the meat, and continue to mix with your hands until well incorporated.
- Fill each muffin cup to the top with the meat mixture. Spoon about 1 tbsp salsa on top. Transfer the muffin pan to the oven and bake for 22-24 minutes.
- Remove from the oven. Serve hot with additional cilantro, salsa, and whatever additional condiments you like. Avocados or guacamole also work well!
Notes
*for a whole30 or Paleo compliant recipe, use a chorizo or spicy sausage that is sugar free. You can also use regular sausage if you are unable to find one. .