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.
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.
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