Fiesta Meatloaf Low-Carb Gluten-Free Recipe

Fiesta Meatloaf Low-Carb Gluten-Free Recipe

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Perfect for a chilly day, this Low-Carb Gluten-Free Fiesta Meatloaf recipe is not only delicious, but it’s a fun meal! I find that meatloaf is a great way to sneak veggies past my crew; all they see is a big ol’ slice of meat on their plates! This recipe can also be made into several individual size portions by using serving size loaf pans.


Units Scale
  • 3 tablespoons heavy cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 egg
  • 2 teaspoons olive oil or hot chili oil
  • 1/4 cup minced onion
  • 1 4ounce can diced green chilies
  • 1 1/4 pounds ground beef
  • 1/4 cup salsa, fresh or store-bought
  • 1/2 cup shredded Colby-Jack cheese
  • 4 cups shredded lettuce
  • 5 tablespoons seeded, chopped tomatoes (optional – for garnish)
  • 2 1/2 tablespoons diced green onions (optional – for garnish)
  • 5 heaping tablespoons sour cream (optional – for garnish)
  • nonstick spray (Garlic-flavored spray is especially nice, but plain will do.)


  1. Preheat the oven to 350° F.
  2. Grease or spray loaf pan lightly with nonstick spray.
  3. In a medium bowl, combine the cream, salt garlic powder, cayenne pepper, cinnamon, nutmeg, and egg. Whisk to combine the ingredients and set aside.
  4. In a small skillet, heat the olive or hot chili oil over medium heat, then add the onions. Saute the onions for just for a few minutes, until they are soft and translucent.
  5. Remove the skillet from the heat and stir in the chilies. Set aside.
  6. Add the ground beef to the cream/salt/egg mixture, then add the slightly cooled onions and chilies. Combine thoroughly, mixing by hand. (I know. Yuk!) Do not overmix, though, as over handling will cause the meat to become compacted and tough when cooked.
  7. Press half of the meat mixture evenly into the bottom of the loaf pan, but do not compress it heavily. Spread the meat layer with ½ the salsa to within ½ inch of the edge of the meat layer.
  8. Place the remaining meat mixture evenly over the top, pressing lightly into place and sealing the edges as much as possible by pressing down on them with your thumb or knuckle.
  9. Bake the meatloaf at 350° F for 45 minutes. Remove the meatloaf from the oven and top it with the shredded cheese, sprinkling the cheese evenly over the top of the loaf. Return the meatloaf to the oven for an addition 15-20 minutes to complete the baking and thoroughly melt the cheese.
  10. To serve, remove the meatloaf to a platter and slice. Place each slice on a dinner plate atop a bed of 1 cup shredded iceberg lettuce, and garnish each with a dollop of sour cream and 1 tablespoon of the seeded, chopped tomatoes, and a sprinkling of the diced green onions.


Nutritional information does not include the optional garnishes.

This recipe can be made in individual serving size loaf pans instead of one large loaf if you prefer.


You can sprinkle a little extra cheese on top of the salsa before you top with the rest of the meat.

If you like a little extra spice, consider using Pepper Jack instead of Colby Jack cheese.


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