We love, love, LOVE meatloaf! But I’ve had my share of plain meatloaf, so I wanted to add something special to this one. And since I’m obsessed with Mexican food, it seemed like the perfect opportunity to bring you an easy Mexican meatloaf recipe in the form of chorizo meatloaf!
As I was testing this Mexican style meatloaf recipe, something else occurred to me – let’s go for gold and stuff it with avocado! How in the world could that not be delicious? Try it – you will love it, I promise!
Smoky chorizo, mixed with tender beef, a melt-in-the-middle avocado center… and it’s all wrapped in bacon! This recipe for Mexican meatloaf with chorizo is heaven. Trust me.
How To Make Mexican Meatloaf
Stuffed meatloaf sounds intimidating, but it’s not! I’ll show you how to make chorizo meatloaf stuffed with avocado, and I promise it’s super easy.
To start, mix together your Mexican meatloaf ingredients first:
- Ground beef
- Chorizo
- Egg
- Almond flour
- Cumin
- Paprika
- Cayenne pepper
- Onion powder
- Garlic powder
- Sea salt
Then, divide the mixture in half and form a loaf base with half the mixture. Place the sliced avocado in the middle, then top with remaining beef mixture and seal the sides, so that the avocado is enclosed.
Finally, wrap it tightly in bacon. Because you can’t go wrong with bacon wrapped around your Mexican style meatloaf!
Bake the chorizo meatloaf for about 40-45 minutes, until cooked through. A meat thermometer inserted into the middle of the meat should read 160 degrees.
TIP: For the juiciest meatloaf, let it rest for a few minutes after cooking, before you slice it.
How To Tell If Chorizo Meatloaf Is Done
Lots of people tell me that they are put off of making meatloaf as they can’t be sure when it is done. This easy paleo Mexican meatloaf with chorizo is oven baked.
To make sure that this meatloaf is fully cooked through, just use a meat thermometer inserted into the meatloaf. It should read 160 degrees.
TIP: I don’t recommend cutting into the Mexican meatloaf to check if it’s done. This doesn’t allow you to let it rest, so the juices will run out and it will be more dry.
Can Mexican Style Meatloaf Be Made With Turkey?
Sure! If you’re not a fan of beef, this Mexican meatloaf recipe would taste great made with turkey.
Will This Chorizo Meatloaf Recipe Work Without The Avocado Stuffing?
Yes it will. It won’t have the delicious creamy center that you get from the baked avocado, but it will still be a fantastic crowd-pleasing dish without it. Just form the beef mixture into a meatloaf shape with your hands and wrap in bacon.
Can Chorizo Meatloaf Be Made Ahead?
Yes, this chorizo meatloaf recipe is a great make ahead meal. Just store it in the refrigerator until you are ready to serve it and heat thoroughly to serve.
TIP: If you’ll be making this ahead, toss the avocado in lime juice first to reduce browning. Otherwise, you might find that the avocado center in this recipe doesn’t look so pretty when reheated.
If you’re making this more than a couple days ahead, or want to freeze it, it’s best to make a simpler version without the avocado. You can store the meat mixture in the fridge, or freeze your Mexican meatloaf until you’re ready.
How Do I Stop My Meatloaf From Falling Apart?
I never seem to have this problem with my meatloaf recipes, but usually this means they are either over or under cooked.
Either way, the mixture in this particular meatloaf is tightly wrapped in bacon, so you shouldn’t have this problem at all.
What To Do With Leftover Mexican Meatloaf
Are you telling me that make this Mexican meatloaf recipe and end up with leftovers? Lucky you!
If you ever have any of this delicious chorizo meatloaf leftover, it makes a great working lunch. Simply pop it in a glass or plastic container and keep it stored in the refrigerator until you are ready to eat it.
What Sides Go With Mexican Meatloaf?
This Mexican meatloaf recipe makes a pretty rich and filling meal. I love to serve it with a salad or a fresh vegetable recipe. If you want to take your sides to the next level, why not try:
Easy Mexican Style Meatloaf Recipe With Chorizo:
Pin it to save for later!
Follow Wicked Spatula on Pinterest
RECIPE CARD
Easy Mexican Meatloaf Recipe With Chorizo & Avocado
An easy Mexican meatloaf recipe with just 15 minutes prep! This chorizo meatloaf is stuffed with creamy avocado inside and wrapped with smoky bacon on the outside. It's naturally paleo and low carb.
Ingredients
Please ensure Safari reader mode is OFF to view ingredients.
- 1 lb Ground beef
- 5 oz Chorizo
- 1 large Egg
- 1/4 cup Blanched almond flour
- 1/4 teaspoon Cumin
- 1/2 teaspoon Paprika
- 1/4 teaspoon Cayenne pepper
- 1 teaspoon Onion powder
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Sea salt
- 1 medium Avocado (sliced)
- 6 slices Bacon
Instructions
More TIPS about this paleo recipe in the post above!
Preheat oven to 375 degrees F.
Mix together all the ingredients, except the sliced avocado and bacon.
Divide the mixture in half. Form a loaf with half of the mixture, top with sliced avocado, then top with remaining beef mixture.
- Mold the meatloaf, pinching the sides together so the avocado is completely contained. Wrap tightly in bacon.
Bake for 40-45 minutes, or until the temperature reaches 160 degrees F. Rest for a few minutes before slicing.
Recipe Notes
Serving size: 1/8 of the meatloaf
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
© Copyright Wicked Spatula. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.
Did you make this recipe?
Click here to leave a comment + star rating! ★★★★★
Then, share a pic on Instagram. Tag @wickedspatula or #wickedspatula!
14 Comments
Lacy
Super excited to try this recipe! Can I sub gluten free flour for almond flour?
Julia Stearns
I had a similar avocado stuffed chorizo meatloaf at a restaurant recently and found myself craving it and wondering if I could recreate it today.
Jill Roberts
I definitely love this avocado stuffed chorizo meatloaf recipe. Avocado rich in several B vitamins and vitamin K, with good content of vitamin C, vitamin E and potassium. That’s why i prefer recipes with avocado. Thx for sharing!
Jaimi
Is it wrapped in bacon?
Jaimi
Never mind. I missed that in the write up and didn’t see it in the ingredient list.
Lauren
Hi Jaimi, Yes I did wrap it in bacon! Thanks for pointing out that that step was missing from the recipe. It’s updated now!
Angela
My family will happily eat meatloaf for life. I also always try to make it different each time. I’ve wrapped meatloaf in bacon, but never stuffed it with avocado until now! Turned out good!
Lauren
Definitely! Thanks for stopping by!
Michelle
That sounds really interesting… I love stuffed meatloaf and I love avocados!
Thalia
I never have been much of a meatloaf fan – though after trying this recipe you may have converted me. I want this again!
Kirsten
Stuff it, pinch it, wrap it, bake it? Sounds delicious to me, and your photos look so fresh. My meatloaves never look so pretty. Yet somehow my kids request it all the time. Nicely done!
Erin
I can’t imagine my husband requesting meatloaf – I think he was scarred in childhood – but with avocado he might go for it!
Mischa
This was wonderful! Avocado was a perfect compliment.
Kristy
This is pure brilliance!! I love making twists on my meatloaf, too, but had never stuffed it with avocado. LOVED THIS!!