tex-mex meatloaf

Tex-Mex Meatloaf
By: Mia Cee || Resting Hungry Face

1 tablespoon avocado oil or ghee
1 onion, diced

550-575 grams (19.5-20 ounces) ground pork
2 eggs
1 tablespoon Worcestershire sauce (omit for Whole 30)

1 tablespoon chili or taco seasoning (I use Frontier Chili Powder)
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon smoked paprika
1/8 teaspoon cayenne powder
1/8 teaspoon onion powder

1/2 cup guacamole
1/4 cup sliced pickled jalapenos
2 tablespoons salsa (less if liquidy/watery)
2 tablespoons ketchup
2 tablespoons mustard
1 tablespoon Tabasco (or 1 more tablespoon ketchup)
chopped cilantro for garnish

1. Preheat oven to 350 degrees.
2. Heat the oil in a pan and saute the onion until soft and brown. Set aside to cool.
3. Combine the ground pork with the eggs and Worcestershire sauce.
4. Add the chili/taco seasoning, salt, pepper, paprika, cayenne powder, and onion powder and mix well.
5. Stir in the cooled onion and mix well.
6. Fry or microwave a tablespoon of the pork mixture and taste. Adjust with more salt/seasoning if needed.
7. Layer half of the pork mixture in the bottom of a loaf pan. Spread the guacamole over the pork and distribute the jalapenos evenly over the guacamole.
8. Layer the rest of the pork mixture over the guacamole.
9. Mix the salsa, ketchup, mustard and Tabasco and spread over the top. Garnish with chopped cilantro.
10. Bake for 50-55 minutes or until internal temperature reaches 145 degrees. Turn the pan after 25 minutes.
11. Rest for 10 minutes and drain the loaf pan of liquid before cutting and serving.

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