Mexican Meatloaf - Oregon Valley Farm

Mexican Meatloaf

Mexican Meatloaf recipe from Oregon Valley Farm

I like regular meatloaf, but sometimes it’s awesome to kick it up a notch! This is delicious and so easy! I love how you can take a comfort food and turn it into something healthy. Using grass fed beef and making it gluten free by using almond flour does the trick…plus if you love avocados as much as we do, it’s the perfect healthy fat to add to the toppings!


  • 3 pounds ground beef (grass fed and finished of course!)
  • 2 eggs
  • 1/2 cup of your favorite salsa
  • 2/3 cup almond flour
  • 1 Tbsp chili powder
  • 2 tsp cumin
  • 1 1/2 tsp smoked paprika
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 2 1/2 tsp salt
  • 1 can enchilada sauce

Optional Toppings

  • 1 cup shredded cheddar cheese
  • 1-2 diced tomatoes
  • 1 diced avocado
  • Olives
  • Chives
  • Chopped cilantro
  • Sour cream


Preheat oven to 350

Combine meat, eggs, salsa, almond flour, and spices in a large bowl. Mix well with your hands (it’s the best way to do it!).

Shape the meat into a loaf in a casserole dish.

Cover the top with enchilada sauce.

Bake for 55 minutes, remove from the oven and top with more enchilada sauce.

Bake for an additional 15 minutes.

Remove from the oven and top with whatever you’d like!

Recipe adapted from

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