This flavorful Paleo meatloaf is smothered in homemade enchilada sauce and a dairy free cashew cheese sauce!
I just realized it’s the month of Valentine’s Day AKA the month where everyone just wants chocolate recipes. But I don’t have any chocolate recipes planned. So here’s a PSA for you: there will be no lovey-dovey chocolatey spirit here. Look elsewhere.
On the other hand, I’ve got a bunch of recipes with red in them, so if you can make do with that, then stay a while. OR–better yet– if you care nothing for Valentine’s Day (like me) we can not care and eat jars of almond butter together. How’s that for a holiday??? Am I right??
I can never remember if Valentine’s Day is the 12th or the 14th, so lets just schedule almond butter parties on both days. Or we can go straight through from the 12th to the 14th like hardcore individuals do. My life is an almond butter party already, so I think what I’m asking is do you want to hang out for a few days straight and binge watch all of Schitt’s Creek again with me? Ok. But first, we make meatloaf.
Enchilada Turkey Meatloaf with Cauliflower Cashew Queso
INGREDIENTS
- 1.5 lbs ground turkey or ground meat of choice
- 1/4 cup diced onion
- 1/4 cup diced bell pepper
- 2 cloves garlic minced
- 1/2 tsp salt
- 1 egg
- 1 tsp paprika
- 1/3 cup almond meal
For Enchilada Sauce:
- 1 8 oz can crushed tomatoes
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- 1 clove garlic minced
- ¼ tsp salt
- ¼ cup chicken broth
For Queso:
- 2 cups cauliflower florets, steamed until soft
- 1/4 cup raw cashews soaked in warm water for at least 1 hour
- 2 tbsp almond milk
- 1/4 cup nutritional yeast
- 1/4 tsp turmeric
- 1/2 tsp smoked paprika
- 1/2 tsp salt
INSTRUCTIONS
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Before cooking, make sure you’ve soaked (and then drained) your cashews for at least one hour.
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To make enchilada sauce, mix all ingredients in a small bowl until thoroughly combined.
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Line a 9×5 loafpan with parchment paper and preheat oven to 350 F.
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In a large bowl, mix together ground meat, onion, bell pepper, garlic, almond flour, salt, egg, and paprika. Mix all of the ingredients until completely combined. Press mixture into the lined loaf pan, and smother the top with the enchilada sauce. Use a spatula to make a little room on the sides of the meatloaf, and coat them with the sauce as well.
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Bake for 75 minutes, or until the meatloaf is completely cooked throughout.
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While the meatloaf cooks, make the queso. Combine steamed cauliflower, cashews, nutritional yeast, turmeric, and salt in a food processor. Blend until very smooth, adding additional almond milk as needed.
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Remove the cooked meatloaf from the pan and pour the cashew queso on top. Top with cilantro and enjoy!
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