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On this Paleo Whole30 and sometimes Keto journey I’m always hunting for highly flavourful compliant dishes. Yesterday morning I woke up, half awake, half still asleep. The title “Meatloaf Sante Fe” came to mind. I didn’t know what this meant concerning ingredients, but it sounded good. I probably came across this recipe at some point in my youtube and google recipe surfing. I just don’t remember when.
I looked up a few of the recipes online. I took the best from the ones I liked, thinking about Keto Paleo Whole30 compliant substitutions I could use.
My Meatloaf Sante Fe turned out well. Shawn loves it and wants me to make it again. The salsa in the meatloaf makes the meat super moist. The flavours sing with freshness. Love this recipe.
RECIPE NUTRITIONAL VALUE:
Canned tomatoes are an excellent source of the antioxidant lycopene, shown to help lower the risk of heart disease, prostate cancer, and macular degeneration (poor eyesight as you get older).
RECIPE TASTE PROFILE:
The predominant taste sensation in this meatloaf is fattiness, due to the ground beef. The other taste sensation that comes through is tanginess from the salsa. This dish explodes with flavours, as well.
DIRTY-BIRDY WINE PARTNER (For those maintaining a Keto, Paleo, or Whole30 lifestyle):
With fattiness being the predominant taste sensation since this dish is primarily red meat, choose a red wine to match. The tanginess in the meatloaf will also work nicely with the wine’s natural acidity. Think Pinot Noir. Pinot Noir has enough weight to stand up to the beef but offers delicious tanginess from the acidity to complement the salsa flavouring.
If you add additional cheese to the meatloaf, go with a bigger red like Zinfandel, Shiraz, Grenache.
Here is a video on how to make the meatloaf:Print
Keto Paleo Whole30 Meatloaf Sante Fe
- Prep Time: 15
- Cook Time: 60 MINUTES
- Total Time: 75 minutes
- Yield: 6 to 8 1x
- Category: PALEO, WHOLE30, KETO
- Method: BAKING
- Cuisine: DINNER
- Diet: Gluten Free
Salsa: Makes 2 cups
(2) 14-ounce cans of tomatoes
4-ounce can green chiles
1 cup coarsely chopped sweet onion
1 cup packed cilantro, stems removed
1/2 jalapeno ( ribs and seeds removed)
2 tablespoons fresh lime juice
1 teaspoon freshly ground black pepper
1/2 medium-sized sweet onion
1/2 medium-sized red pepper, chopped
1/2 medium-sized yellow pepper, chopped
4 cloves garlic, minced
1 tablespoon chipotle sauce
1 tablespoon chili powder
1 teaspoon cumin
1 pound grass-fed ground beef
1 cup almond flour
1 cup salsa
6 pieces of bacon, broken into chunks
1 cup shredded cheese (Keto) or shredded vegan mozzarella (Paleo Whole30)*
1 cup salsa
1 cup shredded cheese (Keto) or shredded vegan mozzarella (Paleo Whole30), optional*
For vegan mozzarella recipe click link:
To make salsa, combine all the ingredients in a food processor or blender. Pulse until combined. Transfer to a sterilized glass jar and refrigerate until needed.
Preheat oven to 350 F. To make meatloaf, in a saute pan add non-stick cooking spray. Add onion, red pepper, yellow pepper, garlic, chipotle sauce, chili powder, and cumin. Simmer on low until onions and peppers are soft. Set aside.
In a bowl combine ground beef, eggs, almond flour, salsa, and bacon. Mix. Add sauteed vegetables and mix well. Transfer half of the beef mixture to a baking pan sprayed with non-stick cooking spray. Sprinkle with a cup of shredded cheese. Place other half of the meat mixture on top. Coat meatloaf with remaining salsa.
Bake at 350 for 1 hour. Remove from oven. Let cool. Or add another cup of cheese if desired and place back into the oven until cheese melts.
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