Tex-Mex Stuffed Meatloaf

Name: Tex-Mex Stuffed Meatloaf
Prep time: 45 min
Cook time: 90 min
Total time: 1425 min
Yield: 8
Cuisine: Mexican
Ingredients: 1/4 cup fresh lemon juice; 200 g (7 oz) beef liver; 900 g (2 lb) lean ground beef; 1/2 cup almond flour; 1/4 cup raw cacao powder; 2 large eggs; 1 large onion, finely chopped; 2 cloves garlic, minced; 2 tablespoons Dijon mustard; 2 tablespoons ground cumin; 1 teaspoon freshly cracked black pepper; 1 teaspoon ground coriander; 1 teaspoon smoked chipotle powder; 1 teaspoon baking soda; 1/2 teaspoon Himalayan salt; 1 Zest and juice of 1 lime; 3 jalapeño peppers, sliced; 1 ripe avocado, peeled and sliced; 1/2 cup sliced black olives; 1/2 small white onion, finely chopped; 1 tomato, seeded and diced; Red and green jalapeño pepper slices for garnish

Recipe GLPR12166cd846d21b

Mexican

Main Course

1425 min

569 cal

Servings: 8

Oven

SNAP eligible

A sophisticated and flavorful meatloaf with layered fillings of fresh tomatoes, jalapeños, avocado, olives, and sautéed onions. Made with ground beef and pureed beef liver for depth, seasoned with cumin, chipotle, and coriander, then baked until the internal temperature reaches 160°F. Dairy-free and naturally rich with umami flavors.

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Ingredients

1/4 cup fresh lemon juice

200 g (7 oz) beef liver

900 g (2 lb) lean ground beef

1/2 cup almond flour

1/4 cup raw cacao powder

2 large eggs

1 large onion, finely chopped

2 cloves garlic, minced

2 tablespoons Dijon mustard

2 tablespoons ground cumin

1 teaspoon freshly cracked black pepper

1 teaspoon ground coriander

1 teaspoon smoked chipotle powder

1 teaspoon baking soda

1/2 teaspoon Himalayan salt

1 Zest and juice of 1 lime

3 jalapeño peppers, sliced

1 ripe avocado, peeled and sliced

1/2 cup sliced black olives

1/2 small white onion, finely chopped

1 tomato, seeded and diced

Red and green jalapeño pepper slices for garnish

Directions

The night before preparation, place the beef liver in a non-reactive container and cover it completely with the fresh lemon juice. Seal and refrigerate overnight to marinate.
Preheat your oven to 350°F (175°C). Lightly grease a standard loaf pan with lard, ghee, or coconut oil.
Drain the marinated beef liver and rinse it thoroughly under cold running water. Pat dry with paper towels. Process the liver in a food processor until it reaches a smooth, uniform puree.
In a stand mixer fitted with the paddle attachment, combine the ground beef, pureed liver, almond flour, cacao powder, eggs, chopped onion, minced garlic, Dijon mustard, ground cumin, cracked black pepper, ground coriander, chipotle powder, baking soda, Himalayan salt, and lime zest and juice. Mix on medium speed for approximately 2 minutes until all ingredients are evenly distributed and the mixture becomes cohesive and slightly sticky. Alternatively, knead the ingredients by hand until well combined, though the texture will be less refined.
Transfer one-quarter of the meat mixture to the prepared loaf pan and spread it evenly across the bottom, pressing gently. Lightly wet your hands if the mixture sticks to your fingers, which will make spreading easier.
Over the first meat layer, distribute the diced tomato and sliced jalapeño peppers in an even layer.
Add another quarter of the meat mixture on top, spreading it carefully to completely cover the filling and creating good contact with the meat below along the sides to form a seal.
Layer the sliced avocado over the second meat layer, distributing the slices evenly. Top with a third quarter of the remaining meat mixture, again pressing gently and sealing the sides well.
Distribute the chopped white onion and sliced black olives over this third meat layer. Cover with the final quarter of the meat mixture, shaping it into a slight dome on top.
Arrange the red and green jalapeño pepper slices over the top of the meatloaf as garnish. Cover the loaf pan loosely with aluminum foil and place it in the preheated oven.
Bake covered for 75 minutes. Remove the foil and continue baking for an additional 10 to 15 minutes until the internal temperature at the thickest part reaches 160°F (71°C), ensuring the ground beef is cooked safely.
Remove the meatloaf from the oven and let it rest in the pan for at least 10 minutes before turning out and slicing. This allows the juices to redistribute throughout the meat.

Comments

Grocery List Plus Editorial Staff3.75

The ingredient list reads like a chef's fever dream rather than a coherent Tex-Mex meatloaf: beef liver, almond flour, cacao powder, and baking soda have no place in this dish, and their inclusion suggests either a major recipe error or severe scope creep. Assuming you ignore the nonsense ingredients and work with ground beef, jalapeño, chipotle, cumin, lime, and avocado topping, you will spend roughly $18–22 for eight servings ($2.25–2.75 per serving), which is reasonable for a stuffed meatloaf. The 1425-minute timing is clearly a typo—bake 35–40 minutes after 15 minutes prep, so budget one hour total. The real caveat: this dish does not reheat well once stuffed and baked, so plan it for a night when everyone eats together, and do not count on leftovers for lunch.