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Gluten Free Mexican Meatloaf

Published: May 12, 2018 | By: Kristina Stosek
Prep Time Prep Time 15 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 70 Minutes
Serves Serves 6
Gluten Free Mexican Meatloaf
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Average Rating: 4 | Rated By: 1 users

This gluten-free meatloaf goes beyond tradition. In this recipe, the Mexican spices combined with black beans, bell pepper, cheese and cilantro put a new twist on this meatloaf making it moist and flavourful. There are many ways you can serve meatloaf. Many like it simple with mashed potatoes, but in modern cuisine, this Mexican meatloaf is exceptional when paired with spicy salsa and steamed veggies or a light green salad. If you have any leftovers, add the meatloaf to your sandwich using lettuce leaves instead of bread and have a healthy high protein lunch. There is no need to re-heat the meatloaf, it tastes delicious cold as well

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Ingredients

  • 2 Tbsp. extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 1 yellow or red bell pepper, diced
  • 2 garlic cloves, chopped
  • 2 lb. ground meat, a mixture of beef and pork
  • 1 Tbsp. GF chili powder
  • 2 tsp. GF ground cumin
  • 2 tsp. Pure sea salt
  • 1 large tomato, roughly chopped
  • ½ cup cooked quinoa
  • 13.5 oz. (398 ml.) can black beans, drain and rinse
  • 3 large eggs, whisked
  • 2 Tbsp. fresh lime juice or apple cider vinegar
  • 1 ½ cup grated cheddar cheese, divided
  • 1 bunch fresh cilantro, roughly chopped

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    Instructions

  • Preheat oven to 375 F and line an 8 x 4-inch loaf pan with parchment paper
  • In a medium-size skillet over medium heat, sauté onions, bell pepper and garlic until soft. Set aside to cool
  • In a large bowl combine meat, spices, salt, tomato, quinoa, beans, eggs, apple cider vinegar, 1 cup of cheddar cheese, cilantro and onion mixture
  • Press mixture into prepared loaf pan. Then place on a baking tray and bake for 1 hour. The internal temperature should be 160 F
  • Sprinkle remainder of the cheese over the top and bake until cheese is melted and bubbling, about 5 minutes. Rest for 15 minutes before slicing


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