Chilli meatloaf

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1925
Chilli meatloaf Easy Food

Serves 4


450g beef mince
450g pork mince
½ an onion, roughly chopped
½ a green pepper, roughly chopped
1 green chilli, deseeded and chopped
3 garlic cloves
30g almond flour
1 egg
1 tsp chilli powder
1 tsp cumin
½ tsp paprika
¼ tsp cinnamon
¼ tsp oregano
Salt and black pepper
8 tbsp salsa
30g Cheddar, grated
2 spring onions, sliced


To serve:
Salsa
Sour cream


  1. Preheat the oven to 200˚C /180˚C fan/gas mark 6. Line a baking tray or enamel baking dish with tin foil and coat with cooking spray. Set aside.
  2. In a food processor, combine the onion, garlic, green pepper and chilli. Whizz until very finely minced.
  3. Place the beef and pork in a large bowl and add the pepper mixture along with the egg, almond flour, chilli powder, cumin, paprika, cinnamon, oregano, salt and pepper and half of the salsa. Mix with clean hands of a wooden spoon until just combined; do not over-mix.
  4. Form into a rough loaf and place in the prepared baking tray or dish.
  5. Spread the remaining salsa evenly over the top of the meatloaf. Place in the oven and bake for 55 minutes.
  6. Sprinkle the Cheddar over the top and bake for another five minutes.
  7. Garnish with spring onions if using and serve with extra salsa or sour cream if desired.

Per serving: 592kcals, 14.6g fat (3.4g saturated), 77.4g carbs, 2.5g sugars, 39.3g protein, 3.5g fibre, 0.373g sodium


MAKE IT YOURS:
If you like more heat, don’t deseed the chilli. You can also make this meatloaf using all beef or all pork if desired.