Recipe of The Week!
Chorizo Mini Meatloaves
What You Shall Need:
1lb fresh chorizo, preferrably already ground, or remove casing is sausage-like
1 lb. ground beef, we always use grass-fed
2 tbsp adobo sauce (can also use the sauce from a can of chipotle peppers in adobo)
2 eggs, whole, beaten
3/4 cup almond flour
1 onion, finely diced
6 cloves garlic, minced
Cooking fat; ghee, butter, bacon fat, olive oil or coconut oil
For The Sauce:
1 pint cherry tomatoes
1 chipotle in adobo sauce (just the pepper, not the can)
2 tbsp olive oil
Bunch of cilantro, fresh, chopped
Salt to taste
Juice of 1 lime
What You Shall Do:
Preheat oven to 350F
Saute the onion in fat of your choice for a few minutes, then add the garlic for another minute or so. Place half of the onion/garlic mixture in a large mixing bowl and the other half in a food processor
In that same bowl with onion mixture, add the chorizo, ground beef, almond flour, adobo sauce and eggs. Mix well; I find that your two hands are the best utensil you can use for this matter. Oh yeah, you will need muffin tins for this! Two separate tins should do the trick. If not, use a cookie sheet. Each individual meatloave should be about 2 or 3 large tbsp worth of mixture. If placing mixture into the muffin tins, fill them up just over half way each. Place the tins in the oven and bake roughly 20-30 minutes or until you’ve reached desired doneness/brownness.
As that is baking in oven start making that sauce!
To a saute pan, add the tomatoes in a little dab of oil or butter. Let them cook until the skin starts to blister and thus rip open. Add the tomatoes, along with the chipotle pepper, 1 tbsp olive oil and some salt to the food processor along with where the onions and garlic have been hanging out. Pulse gently until you reach a saucy consistency. Stir in the cilantro. Oh my how much I love me some cilantro!
Garnish the meatloaves with sliced avocado, a dab of salt and a squeeze of fresh lime.