Mexican Mini Meatloaf Stack With Smashed Avocado

Ingredients:
2 tbsp. Olive Oil
½ Yellow Onion, diced
1 Medium Carrot, peeled and diced
1 Medium Jalapeño Pepper, remove ribs & seeds then dice
2 Large Garlic Cloves, crushed
1 lb. Ground Beef
5oz. Spicy Chorizo, removed from case (Make sure there’s no added sugar)
½ tsp. Ancho Chili Powder
½ tsp. Cumin
1 tsp. Sea Salt
¼ tsp. Fresh Ground Black Pepper
4 tbsp. Cilantro, chopped plus extra for serving
2 large room temperature eggs, beaten
½ cup Almond Flour
Coconut Oil
4 Avocados
Paleo Sour Cream, Pico De Gallo &Lime wedges for serving

Instructions:
1.    Preheat oven to 350°F
2.    Grease each of the 8 slots of your mini loaf pan with coconut oil
3.    In a medium pan heat olive oil over medium heat
4.    Add carrot, onion, jalapeno pepper, and garlic, sauté until soft
5.    Remove from heat and set aside until cool enough to handle
6.    Combine cooled, sautéed vegetables, ground beef, chorizo, and eggs in a large bowl
7.    Add ½ cup almond flour and mix until combined
8.    Fill each mini loaf slot evenly with meatloaf mixture
9.    Bake for 15-20 minutes, or until internal temperature reaches 165°F
10.    While the meatloaf is baking, smash your avocados
11.    Let cool for a minute and remove loaves from the pan
12.    Slice your loaf in thirds (optional – you could just serve it whole)
13.    Place first piece flat on a plate, top with avocado, place second slice on top of avocado and top that slice with avocado, and top with last slice of meatloaf
14.    Serve with paleo sour cream, pico de gallo, and lime wedges

* This recipe can be made as one large meatloaf, you will just have to adjust the cooking time