Tex-Mex Stuffed Meatloaf

Ingredients

• 1/4 cup fresh lemon juice
• 200 g [7oz] beef liver
• 900 g [2lb] lean ground beef
• 1/2 cup almond flour
• 1/4 cup raw cacao powder
• 2 large eggs
• 1 large onion (finely chopped)
• 2 cloves garlic (minced)
• 2 tablespoons Dijon mustard
• 2 tablespoons ground cumin
• 1 teaspoon freshly cracked black pepper
• 1 teaspoon ground coriander
• 1 teaspoon smoked chipotle powder
• 1 teaspoon baking soda
• 1/2 teaspoon Himalayan salt
• the zest and juice of 1 lime
• 1 to mato (seeded and diced)
• 3 jalapeño peppers (sliced)
• 1 ripe avocado (peeled and sliced)
• 1/2 cup sliced black olives
• 1/2 small white onion (finely chopped)
• Red and green jalapeño pepper slices to garnish

Instructions

1. 1

   The night before, place your beef liver to marinate in the lemon juice in a non-reactive container with fitting lid or re-sealable plastic bag.

2. 2

   Preheat your oven to 350F and grease a loaf pan with lard, ghee or coconut oil.

3. 3

   Rinse your beef liver under cold running water and process it to a smooth puree in a small food processor.

4. 4

   Add all the ingredients listed under meatloaf, including the pureed liver, to the bowl of your stand mixer equipped with the paddle attachment and mix on medium speed until well combined and fairly sticky, about 2 minutes.

5. 5

   You could also knead this by hand but the texture of the meatloaf won't be quite as fine.

6. 6

   Transfer 1/4 of the meat mixture to the loaf pan and spread it well across the bottom. It might help to work with slightly wet hands, as the mixture will tend to stick to your fingers.

7. 7

   Top this meat layer with the chopped tomato and sliced jalapeños.

8. 8

   Cover this with another 1/4 of the meat, making sure that the layers of meat come in contact and create a good seal along the sides.

9. 9

   Lay the sliced avocado over that second layer of meat and then cover with another layer of meat. Again, create a good seal along the sides.

10. 10

    Add the diced onions and sliced olives over that layer and cover with the rest of the meat, creating a nice dome shape.

11. 11

    Garnish the top with slices of red and green jalapeño peppers, cover loosely with aluminum foil and bake in the oven for 75 minutes.

12. 12

    Remove the foil and continue cooking for an additional 10-15 minutes, then remove from the oven and allow to cool for at least 10 minutes before serving.