- Mexican Meatloaf with Jalapeño Lime Cream Sauce -

Tonight was one of those nights where I just stared into my fridge trying to decided what to make for dinner- which would also be my main meal for the next couple days. I really wanted to make something simple, but something I've not made before... something simple with ground beef. Simple for me would be meatloaf. And it's flavorful & healthy. But I didn't want traditional meatloaf. I wanted something with character. With spice. I though for a second about how I could change it up and, A-ha! Mexican spice meatloaf. As I was getting the ingredients out of the fridge for that, I saw a carton of jalapeños I needed to use. Immediately I remembered the jalalpeño mushroom cream sauce I came up with a couple months ago that topped a quesadilla I had made. Though this time I didn't want a mushroom sauce so I decided to omit the mushrooms and add lime juice instead. 
Satisfied with my plan for dinner I got to making the meatloaf and while it was in the oven I made another test batch of brownies. :) I think this is my 5th test batch in a week to figure out how to make a delish grain-free, sugar-free brownie without following someone else's recipe. It's more challenging than I anticipated. Good thing I like challenges!
Anyway, back to the meatloaf- when it was done cooking, I poured some of the drippings into a skillet and made the jalapeño lime cream sauce. While that was simmering I cut a green bell pepper and half an avocado, plated them with the meatloaf slices and then topped it with the lovely sauce.
I was really excited to try this and didn't want to take the time to take pictures, but I shot one with my phone just in case this meal was blog-worthy. This photo below was, like, 30 seconds before I ate the meal all up. It was SO good. I could eat this everyday!
The meatloaf itself was tender, moist, rich, and filling- but not heavy. And the sauce complimented it wonderfully: a subtly flavored sauce that blended well with the spices in the meatloaf. The avocado added more richness and creaminess while the green peppers added a nice fresh crunch. What a tasty and simple to prepare meal. This will now be a staple meal for me. As it is full of super healthy fats and protein, while being low in carbs and is grain-free. I hope you enjoy it, too.

Mexican Meatloaf

• 1 ½ lbs grass-fed ground beef
• 2 organic eggs, beaten
• ¾ c blanched almond flour
• ½ onion, finely chopped
½ green bell pepper, finely chopped
• 1 small tomato, chopped
• 1 ½ tsp cumin
• 1 tsp chili powder
• ⅛ tsp cayenne [or more to taste]
• ½ tsp oregano
• 1 tsp real salt
• ½ tsp black pepper

- Preheat oven to 360º
- Mix all ingredients well.
- Place in loaf pan and bake for 40 mins.
- Let cool in pan at least 10 minutes.
- Slice and serve with jalapeno lime cream sauce.

Jalapeño Lime Cream Sauce

• 1 c water
• ½ c organic heavy cream
• 3 tbsp plain organic yogurt Or organic sour cream
• 3 jalapenos, seeded and chopped [save seeds from 1 pepper]
• juice from half a large lime or a whole small one

- Add everything into a pan and simmer for about 10-15 minutes stirring frequently.
- When sauce thickens and jalapeño pieces soften, it’s ready.
- Serve over Mexican Meatloaf  or any other dish you’d like and enjoy! :)

*As always, If you try this [or any!] recipe, please come back here and let me know. I'd love to hear how you liked it or any changes you made. :)

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