RECIPE: Mexican Meatloaf

This is a short and sweet post.

I had to share last night's dinner...

We put a grass fed beef brisket in the crockpot with some taco seasoning and set it on low for about 8 hours.  Then we wrapped it in butter lettuce.  I topped mine with fresh pineapple salsa and sautéed peppers and onions.  I really missed avocado on mine!  I forgot it at the store.  This is such an easy, hands off recipe.  Plus it's delicious, versatile, and nutritious.  No excuses y'all.

Breakfast:

Another paleo parfait version.  This time I used strawberries, bananas, and salted cinnamon coconut chips.  It is even better than regular yogurt and granola.  I love it!  The only thing about it is it doesn't keep me full.  Next time I'll scramble up some eggs with it.

Gym:  Heavy leg day!  Leg press, lunges with weights, deadlift, and step ups.  Plus a minute wall sit.  I did heavy weight for 8 reps x3.  Just one wall sit though at the end.  I also did abs and 30 minutes on the stationary bike.  Whew.  My shirt was soaked when I walked out of the gym.  That's the way it should be!

Lunch:

The last bit of leftovers but with a fried egg on top.  Had to switch it up a little bit!  Leftovers do get old...

Dinner:

Mexican meatloaf, sautéed kale, and roasted carrots.  All simple!

Mexican meatloaf
(adapted from PaleOMG)

2lbs grass fed beef
1 cup of almond flour
2 whisked eggs
1 tablespoon taco seasoning
1/2 cup of diced onion
1/2 cup diced peppers
2 garlic cloves minced
1 teaspoon coconut oil

Saute the peppers and onions in the coconut oil until soft.  Add the garlic and cook until fragrant about two minutes.  While this is cooking add your beef, almond flour, eggs, and taco seasoning to a large bowl.  Add the onion mixture whenever it's finished cooking.  Mix well and shape into a loaf in a large baking dish.  Bake at 400* for about 45 minutes.   Top with guacamole or avocado.