We love, love, LOVE meatloaf! But I’ve had my share of plain meatloaf, so I wanted to add something special to this one. And since I’m obsessed with Mexican food, it seemed like the perfect opportunity to bring you an easy Mexican meatloaf recipe in the form of chorizo meatloaf!
As I was testing this Mexican style meatloaf recipe, something else occurred to me – let’s go for gold and stuff it with avocado! How in the world could that not be delicious? Try it – you will love it, I promise!
Smoky chorizo, mixed with tender beef, a melt-in-the-middle avocado center… and it’s all wrapped in bacon! This recipe for Mexican meatloaf with chorizo is heaven. Trust me.
How To Make Mexican Meatloaf
Stuffed meatloaf sounds intimidating, but it’s not! I’ll show you how to make chorizo meatloaf stuffed with avocado, and I promise it’s super easy.
To start, mix together your Mexican meatloaf ingredients first:
- Ground beef
- Almond flour
- Cayenne pepper
- Onion powder
- Garlic powder
- Sea salt
Then, divide the mixture in half and form a loaf base with half the mixture. Place the sliced avocado in the middle, then top with remaining beef mixture and seal the sides, so that the avocado is enclosed.
Finally, wrap it tightly in bacon. Because you can’t go wrong with bacon wrapped around your Mexican style meatloaf!
Bake the chorizo meatloaf for about 40-45 minutes, until cooked through. A meat thermometer inserted into the middle of the meat should read 160 degrees.
TIP: For the juiciest meatloaf, let it rest for a few minutes after cooking, before you slice it.
How To Tell If Chorizo Meatloaf Is Done
Lots of people tell me that they are put off of making meatloaf as they can’t be sure when it is done. This easy paleo Mexican meatloaf with chorizo is oven baked.
To make sure that this meatloaf is fully cooked through, just use a meat thermometer inserted into the meatloaf. It should read 160 degrees.
TIP: I don’t recommend cutting into the Mexican meatloaf to check if it’s done. This doesn’t allow you to let it rest, so the juices will run out and it will be more dry.
Can Mexican Style Meatloaf Be Made With Turkey?
Sure! If you’re not a fan of beef, this Mexican meatloaf recipe would taste great made with turkey.
Will This Chorizo Meatloaf Recipe Work Without The Avocado Stuffing?
Yes it will. It won’t have the delicious creamy center that you get from the baked avocado, but it will still be a fantastic crowd-pleasing dish without it. Just form the beef mixture into a meatloaf shape with your hands and wrap in bacon.
Can Chorizo Meatloaf Be Made Ahead?
Yes, this chorizo meatloaf recipe is a great make ahead meal. Just store it in the refrigerator until you are ready to serve it and heat thoroughly to serve.
TIP: If you’ll be making this ahead, toss the avocado in lime juice first to reduce browning. Otherwise, you might find that the avocado center in this recipe doesn’t look so pretty when reheated.
If you’re making this more than a couple days ahead, or want to freeze it, it’s best to make a simpler version without the avocado. You can store the meat mixture in the fridge, or freeze your Mexican meatloaf until you’re ready.
How Do I Stop My Meatloaf From Falling Apart?
I never seem to have this problem with my meatloaf recipes, but usually this means they are either over or under cooked.
Either way, the mixture in this particular meatloaf is tightly wrapped in bacon, so you shouldn’t have this problem at all.
What To Do With Leftover Mexican Meatloaf
Are you telling me that make this Mexican meatloaf recipe and end up with leftovers? Lucky you!
If you ever have any of this delicious chorizo meatloaf leftover, it makes a great working lunch. Simply pop it in a glass or plastic container and keep it stored in the refrigerator until you are ready to eat it.
What Sides Go With Mexican Meatloaf?
This Mexican meatloaf recipe makes a pretty rich and filling meal. I love to serve it with a salad or a fresh vegetable recipe. If you want to take your sides to the next level, why not try:
Easy Mexican Style Meatloaf Recipe With Chorizo:
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Easy Mexican Meatloaf Recipe With Chorizo & Avocado
An easy Mexican meatloaf recipe with just 15 minutes prep! This chorizo meatloaf is stuffed with creamy avocado inside and wrapped with smoky bacon on the outside. It's naturally paleo and low carb.
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- 1 lb Ground beef
- 5 oz Chorizo
- 1 large Egg
- 1/4 cup Blanched almond flour
- 1/4 teaspoon Cumin
- 1/2 teaspoon Paprika
- 1/4 teaspoon Cayenne pepper
- 1 teaspoon Onion powder
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Sea salt
- 1 medium Avocado (sliced)
- 6 slices Bacon
More TIPS about this paleo recipe in the post above!
Preheat oven to 375 degrees F.
Mix together all the ingredients, except the sliced avocado and bacon.
Divide the mixture in half. Form a loaf with half of the mixture, top with sliced avocado, then top with remaining beef mixture.
- Mold the meatloaf, pinching the sides together so the avocado is completely contained. Wrap tightly in bacon.
Bake for 40-45 minutes, or until the temperature reaches 160 degrees F. Rest for a few minutes before slicing.
Serving size: 1/8 of the meatloaf
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.