Tex-Mex Stuffed Meatloaf
Recipe GLPR12166cd846d21b
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.
