One night, I was brainstorming recipes and I had an idea for a taco-flavored meatloaf stuffed with avocados. My husband thought I was a bit nuts to put avocados in a meatloaf, but I learned through this process that you never know how something will turn out unless you give it a shot. Some things end up as complete disasters or they come out beautifully and exceed expectations—like this meatloaf. You could serve it sliced alongside a small salad or stuff it into some Paleo Tortillas. The leftovers are fantastic for breakfast with a fried egg and some hot sauce on top. (But most leftovers are.)
Prep time 20 minutes
1 pound (455 g) ground beef
1 pound (455 g) ground pork
1 red bell pepper, diced small
1 jalapeño pepper, seeded and diced small
4 cloves garlic, minced
1/4 cup (25 g) Homemade Taco Seasoning
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 avocado, peeled, pitted, and thinly sliced
Salsa or pico de gallo and hot sauce, for serving
1 Prep a 6-quart (5.7 liter) slow cooker by adding “handles” made of aluminum foil. This is easy: Tear off two sheets of aluminum foil about 2 feet (60 cm) long each. Fold each piece in half lengthwise, and then in half again to make long, narrow strips. Lay one strip across the bottom and up the sides of your slow cooker. Lay the other strip perpendicular to the first one. You should have foil pieces hanging off all sides of the slow cooker and a foil “rack” lining the bottom.
2 In a large bowl, combine the beef, pork, peppers, garlic, taco seasoning, salt, and pepper. Toss the mixture around gently with your hands and combine well.
3 Grab the meat mixture in one large mass and place it on the foil “rack” in the slow cooker. Press it together to form an oblong meatloaf shape. Using your fingers, make a 2-inch (5 cm) well across the meatloaf, lengthwise, an inch or two (3 or 5 cm) from each end. Add the avocado slices to the well, then squish it back together and close the well, sealing the avocado inside.
4 Cover and cook on low for 21/2 to 3 hours, until the meatloaf is cooked through.
5 Remove the slow cooker lid. Gather all of the aluminum foil ends to the center and lift out the meatloaf, transferring it to a large plate or platter. Discard the cooking juices. Cover the meatloaf with the aluminum strips and let it rest for 10 minutes before slicing.
6 Slice the meatloaf and serve with salsa and hot sauce.