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.
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.
Bake for 40-45 minutes, or until the temperature reaches 160 degrees F. Rest for a few minutes before slicing.
Serving size: 1/8 of the meatloaf
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.
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