|A mouthful of flavor in these little guys!|
1lb grass-fed ground beef
2tbs chipotle chile in adobo, minced
1/4c almond flour
1 large red onion, diced
2tbs minced garlic
1tsp chile powder
1tsp chipotle chile powder
1tsp garlic powder
1tsp sea salt
macadamia nut oil
For the warm salsa:
1 pint small heirloom tomatoes (cherry tomato size)
1 chipotle chile in adobo, minced (about 1tbs)
small handful cilantro, chopped
juice from the squeeze of 1 lime wedge
1 avocado, cut into slices, for serving
1. Preheat oven to 350F. Then, saute onion and garlic in a little macadamia nut oil until soft. Pour half in a food processor and half in a large bowl.
2. Mix beef, eggs, adobo chiles, spices and almond flour in the same large bowl with the onions. Place a blob of meat mixture into a muffin tin, filling each about 1/2 way full (will make 12 total). Bake in the oven for about 25 minutes, or until meat is fully cooked. Then, turn the oven on broil and move the rack about 4" from the heat source. Allow meatloaves to brown under the broiler (about 3 minutes) and then remove from oven.
3. While the meat is cooking, pour the pint of tomatoes into the saute pan with a little water and a bit more oil. Allow to cook until turning brown/blackened and softening. Pour the tomatoes into the food processor along with the other 1/2 of the onions. Add the chipotle chile, cilantro, salt and lime juice. Pulsate until smooth.
4. To serve, place a few meatloaves on a plate. Top with a large spoonful of warm salsa and 1 slice of avocado. Pinch a little sea salt on top. So delish!