Excuse the language but: I’m back bitches.
I know I’ve totally neglected this (along with all of my other hobbies) while I’ve been getting adjusted to the first six weeks of my crazy new job. But now that I feel like I’ve gotten everything under control (and spent most of post-Thanksgiving getting all of this ready), you guys can expect awesome, family friendly, quick paleo recipes with decent regularity again. I know, so exciting right?
Let’s just get right to the Big Show. The meat and potatoes (meat and sweet potatoes?). The Big Shebang (that can’t be how you spell that…).
I made these mini chorizo meatloaves a few weeks back, and have already made them twice again since then. They are amazingly easy, and this is a great one to make in bulk for easy snacks/multiple meals. I actually really love these for breakfast as well.
This recipe was originally from Food Renegade with a few small tweaks by me.
CHORIZO MINI MEATLOAVES WITH CHIPOTLE TOMATO RELISH
1lb chorizo, casing removed
1lb ground beef
3/4 cup almond flour
1 large onion, finely diced
8 cloves garlic, finely diced
2T adobo sauce from a can of chipotle peppers in adobo sauce (it exists)
1 pint of cherry tomatoes
1 chipotle from your can of chipotles in adobo
2T olive oil
handful of chopped cilantro
DIRECTIONS: Preheat your oven to 350 degrees. Saute your onion and garlic in olive oil, coconut oil or tallow until the onions become translucent. You’re going to place half of the garlic/onion mixture into a blender or food processor, and half into a large mixing bowl. Add the almond flour, chorizo, ground beef, eggs and adobo sauce to the large mixing bowl and mix well. Since the mixture will be a little sticky, it’s best to get down and dirty and use your hands to really get it alllll mixed up.
Now you’re going to take 2 muffin tins, and go ahead and scoop your meatloaf mixture into the tins. NO paper lining required. The trick here is you CANNOT fill them to the brim – once they start cooking, lots of liquid fat will appear and you want that to rest in the muffin tin, not spill all over your oven (trust me). Bake for about 25-30 minutes, or until you can see the rendered fat in the muffin tins and the tops of the meatloaves are nice and browned.
While they are baking, place your pint of cherry tomatoes in your saute pan and heat them over medium-high heat. You’re looking for the skin of the tomatoes to start to blister and pop open, even charr a bit if that’s what you’re into. Once that is achieved, add the tomatoes to the food processor containing your garlic/onion mix. Add the chipotle pepper (sometimes I use two), olive oil, and a little salt, and pulse until you get a nice saucy consistency. Stir in your chopped cilantro.
Serve these meatloaves with the relish sauce on top, along with some sliced avocado and a squirt of fresh lime juice.
Yep, welcome to heaven…
xoxo and glad to be back – peace love and paleo