Happy Monday All! I am going to start this week with something savory for a change.
I have made this taco meatloaf a few times now and it has been a crowd-pleaser every time. The main comment is that the lettuce adds such a refreshing quality.
And we love tacos at our house. Sometimes we have a taco salad night once a week at times. But I am also a person who loves to switch things up and an adventurer who loves to experience foods in new ways. I saw some mini taco meatloaves on my Pinterest. I had to take and tweak them to a Brittany-approved transformation. Just typing this now, makes me want to make it again.
Maybe try something new for your Taco Tuesday tomorrow.
Gluten-Free Taco Meatloaf
- 1 lb. ground beef
- 3 tbsp taco seasoning
- 1 egg, beaten
- 1/2 cup pork rind, ground to a powder
- 1/2 cup shredded cheese
- 1/2 cup taco sauce
- 1/2 cup taco sauce (feel free to make your own)
- 1 cup shredded cheese
- 1 cup lettuce, shredded
- 1/3 cup olives (be like me and cover just half of the loaf for your husband)
- 1/4 cup jalapenos
- 1/2 cup salsa
Let’s Make It Happen: Preheat oven 375.
Mix all the loaf ingredients in a bowl (minus the cheese), making sure everything is evenly dispersed. Spray a loaf tin. Place half of the mix in the pan and pat down. Spoon taco sauce across the loaf. Sprinkle cheese. Layer on the rest of the meat mix. Cover in sauce, olives and jalapenos. Bake for 35 minutes. Add shredded cheese. Cook for 10 more minutes.
Cool slightly. Slice. Top with salsa and shredded lettuce. Eat and enjoy!