Norm’s Gluten-Free Mexican Meatloaf
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Ingredients:
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For topping:
- 1/2 cup ketchup
- 1 Tbsp. Lodo Red Adobo
- 1 Tbsp. molasses
- 1 Tbsp. apple cider vinegar
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For meatloaf:
- 2 lbs. ground chuck
- 2 oz. dehydrated chopped white onion
- 1/2 cup fresh cilantro, chopped
- 4 oz. Taco Seasoning
- 1 cup celery, chopped
- 2 x large eggs
- 1 cup tortilla chips, finely crushed
- 2 tsp. lemon juice
- 5 Tbsp. tomato powder mixed with 1/4 cup water to form a sauce
Directions:
Mix together the ingredients for the topping and set aside. Preheat oven to 350 degrees. Oil a loaf pan with either cooking spray or oil. Rehydrate onions by soaking in 1/2 cup warm water for 15 minutes. Combine ground chuck, onion, cilantro, Taco Seasoning, celery, eggs, tortilla chips and tomato sauce in a bowl and mix thoroughly with hands. When completely combined, form into a loaf and place in loaf pan. Bake for 45 minutes on middle rack, rotating once. Remove from oven and coat with topping. Replace in oven and bake 15 more minutes. Remove from oven and let sit 10 minutes before serving.
Serving Suggestions:
Serve with extra topping on mashed potatoes or with our French Seasoned Steak Fries.
Yields:
6 servingsThanks to:
Norm, Savory Spice Shop customer
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.