Southwest Meat Loaf
Jicama and Pumpkin Seed Salad
Ingredients
- 2 lb grass-fed ground beef
- ½ large onion, minced
- ½ cup tomato paste
- ¼ cup almond flour
- 3 cloves garlic, minced
- 2 large eggs, lightly beaten
- 1 Tbsp Southwest seasoning (or use salt-free natural fajita seasoning)
- 1 tsp finely chopped jalapeño pepper
- ½ tsp salt
- ½ tsp pepper
Instructions
- Preheat oven to 425°F. Gently mix together all ingredients in a large bowl using your hands. Place meat mixture in a 9- x 5-inch loaf pan rubbed with avocado oil, or shape into a freeform loaf on a rack in a broiler pan rubbed with oil.
- Bake 50 minutes to 1 hour or until center is no longer pink and a meat thermometer inserted into center reads at least 165°F.
Side Dish Ingredients
- ¼ cup raw pepitas (pumpkin seeds)
- 1 (5-oz) pkg baby arugula
- 1 jicama, peeled and diced
- 3 Tbsp extra virgin olive oil
- 2 Tbsp fresh lime juice
- ½ tsp salt
- ½ tsp pepper
- 1 avocado, sliced
Side Dish Instructions
- Cook pumpkin seeds in a large nonstick skillet over medium heat 3 to 4 minutes or until fragrant, stirring constantly.
- Combine arugula, jicama, and pumpkin seeds in a large bowl.
- Combine oil, lime juice, salt, and pepper; drizzle over jicama mixture, and toss. Top with avocado before serving.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
