After my success in creating a meatloaf recipe that has the flavor of gyro meat, I decided to continue my research in advanced meatloaf studies. This week I give you The Taco Meatloaf. A super simple recipe that yields a meatloaf that tastes like taco meat.
Why would you make a meatloaf that tastes like taco meat instead of just making taco meat? I’m glad you asked.
- The least healthy part of a taco is the shell. Soft tacos use flour wrappers, which are full of gluten. Corn is better, but many brands are made with vegetable oil. The Ortega brand uses partially hydrogenated soybean oil. No thanks! Industrial seed oils are toxic.
- It is easier to bake a 3-pound meatloaf than standing over a stove browning 3 pounds of ground meat.
- Cooking protein slower and at a lower temperature is better for you. It produces fewer Advanced Glycation End Products.
- I can eat a hunk of meatloaf while driving my car a lot easier than a fist full of taco meat. 🙂
Summary: A meatloaf that tastes like taco meat.
- 3 pounds of ground beef
- 1 large egg
- 1 tablespoon of minced garlic
- 1/3 onion, diced, dried in paper towel
- 3 Tablespoons of New Mexico Chili Powder*
- 1.5 Tablespoon of Mexican Oregano
- 2 teaspoons of sea salt
- Preheat oven to 330 F.
- In a large bowl mix every ingredient together thoroughly.
- Place mix into a baking pan. I like the larger Pyrex baking dishes.
- Cook for 35-40 minutes (internal temp to 160 F).
* I used the New Mexican Chili Powder Blend from World Spice Merchants. It rocks. If you can’t get this, do your best to find a replacement. Look for a brand that mixes peppers and cumin. Or if you are skilled in the spice arts, you can always make your own custom blend.
Now for the toppings. Add cheese, sour cream, salsa, or guacamole to the finished meatloaf. Or eat it plain. Both ways are extremely tasty.
Preparation time: 20 minute(s)
Cooking time: 40 minute(s)
Diet tags: Gluten free
Culinary tradition: Mexican