Fajita Meatloaf – Low Carb, Gluten Free
I honestly never cared for meatloaf until my husband started making these fun flavored meatloaves (stay tuned for more because he has some seriously creative ones coming to the blog soon!). They are stuffed with cheesy goodness and they feed us for several days (alongside a salad). They reheat like a dream in the microwave. We serve this one smothered in sauce, veggies and melty cheese. Now I love meatloaf!
We also like to serve our meatloaves with lots of veggies on the side so we generally serve them with a big salad. Our Fajita Meatloaf was served alongside a shredded lettuce, picante salsa, Chihuahua cheese salad topped with ranch dressing. It was all so good.
*If you wish to reduce your carb intake even more you can watch the amount of tomato sauce you use as an extra topping. You do still need to cover the entire meatloaf with sauce before baking. The breadcrumbs only added about 1 and a half carbs per slice, but the carbs from the natural sugars in tomato sauce can add up. The 8.6 net carbs per slice are based on using the whole 29 oz can of tomato sauce between the baking and serving.
- 1 medium onion, sliced into long strips
- 2 medium green bell peppers, sliced into long strips
- 2.25 lbs lean ground beef
- ¼ c. gluten free panko breadcrumbs
- 2 jalapenos, seeded and diced
- ½ c. Cotija cheese (Mexican style grated cheese)
- 1 tsp Adobo with cumin – Goya Brand (this Adobo is salty so there is no other salt needed for this meatloaf.)
- 1 tsp garlic powder
- ½ tsp ground cumin
- 1 tsp thyme
- ½ tsp white pepper
- 1 tsp ground black pepper
- 2 large eggs
- 1 c. Queso Fresco Cheese, crumbled
- 29 oz can Tomato Sauce
- 1 tbsp chili powder
- *8oz Chihuahua cheese, grated (also for topping after cooking)
- Preheat oven to 400 degrees F.
- Saute green peppers and onions in a medium size skillet until tender (be sure to reserve some for topping the cooked meatloaf later).
- Combine tomato sauce and chili powder in small pan and heat slightly to combine flavors, stirring frequently.
- In a large bowl combine ground beef, panko breadcrumbs, diced jalapenos (seeds removed), cotija cheese, Adobo, garlic powder, cumin, thyme, white pepper, black pepper, and eggs and mix well.
- On wax paper or parchment paper, spread out meat mixture and top with the crumbled Queso Fresco cheese and about half of your sautéed onions and green peppers, reserving the rest for topping (and using caution not to cross contaminate them with the spoon). Roll the meatloaf up using the wax paper to help and seal edges. Transfer to a large 13x9 deep baking dish.
- Cover meatloaf with enough tomato sauce mixture to completely coat it (again use caution to avoid cross contaminating the sauce so you can use the rest for topping after the meatloaf is cooked).
- Bake meatloaf for about 1 hour and 20 minutes, or until internal temperature is at least 160 degrees F. Ours took exactly 1 hour and 20 minutes but you may want to check yours with a meat thermometer a little sooner just to be safe.
- Enjoy with some of the reserved sauce, peppers and onions, and smother with Chihuahua cheese (melted on the slice in the microwave for about a minute), if desired. Posted by ToTemptation.com 9-2018