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(Low Carb) Mexican Meatloaf

by Kathy Burns-Millyard    

2-3 lbs ground beef/hamburger

1 med-large onion, chopped coarsely

1 can chopped green chilis (1-2 fresh chilis chopped coarsely works too)

1/4-1/2 bag of spicy pork rinds (Spicy, not BBQ flavored), crushed Note: If you have regular pork rinds on hand, you can use those instead and add cayenne pepper to the mix.

1-2 eggs

Optional: Tomato sauce or salsa.

1. Mix everything together. If you're using tomato or salsa, you can mix this in too; mix in half and spread the rest on top; or spread it all across the top.

2. Put the mixture into a standard cake pan (about 9x11)

3. Shape into a rectangular loaf, leaving a width open around all 4 sides. About one to two fingers width should be fine, this gives the juices a place to go and helps speed cooking.

4. Put into oven at 350 degrees for 1 1/2 - 2 hours.

Enjoy!


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