Tex-Mex Meatloaf
This Tex-Mex, keto-friendly meatloaf skips the breadcrumbs in favor of pork rinds and leans into the savory with cheddar, onion, and a mariachi spice blend layered with cumin, oregano, and smoky chipotle. It’s baked until tender, then finished with a smooth queso sauce that carries just a hint of heat. On the side, cauliflower stands in for rice—simmered with tomato, garlic, and warm spices—alongside snappy green beans.
Nutritional facts
Protein
40g
Carbs
25g
Calories
650
Fat
44g
Ingredients
Oat, Rolled, American White Cheese, Mexican Oregano, Canola and Olive Oil Blend, Chipotle Powder, Butter, Coriander, Black Pepper, Cumin, Garlic, Granulated Onion, Egg, Heavy Cream, Onion, Kosher Salt, Green Beans, Jalapeno Peppers, Canned Tomato, Granulated Garlic, Cocoa Powder, White Cheddar Cheese, Ground Beef, Whole Milk, Cauliflower
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About Maribel Rivero
Personal chef and cooking instructor in Austin, TX. My specialty covers foods from South America to North America. I'm motivated by the stories behind cooking and expressing that story into the flavor of the food. In 2017, my brother and I created Yuyo Peruano restaurant as a celebration of my culinary immersion throughout South America, where I connected with the people and the culinary community from Bolivia, Peru, Argentina, and Uruguay. I was recognized by the James Beard Foundation with a Best Chef nomination in 2019. Due to covid Yuyo closed with many other opportunities to cook for many more than I could have imagined through CookUnity.
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