Zesty Jalapeno Meatloaf a simple, healthier version

New Jersey blogger Rachel Mansfield says she struggled with yo-yo dieting for years until she gave up counting calories and eating fat-free foods, instead choosing to focus on eating “real” foods that were nourishing and delicious. Since she loved to cook, she began to create her own healthier versions of comfort foods, sharing the recipes on her blog, rachLmansfield.

Now you can find many of her recipes in her first cookbook,

Just the Good Stuff, including this meatloaf.

She says this simple recipe spices up traditional meatloaf and will provide leftovers for other meals.

Zesty Jalapeno Meatloaf

2 tablespoons oil, plus more for greasing the loaf pan (Mansfield uses avocado oil) 1 small onion, chopped

2 garlic cloves, minced

2 pounds ground beef

2 large eggs

1/3 cup blanched almond flour ½ cup jalapeno ketchup or regular

ketchup, divided use

1 teaspoon Italian seasoning ½ teaspoon freshly ground black

pepper

½ teaspoon sea salt

¼ cup chopped jalapenos

Heat oven to 375 degrees and grease a 9-by-5-inch loaf pan with oil.

Add the 2 tablespoons oil to a small skillet set over medium heat. Add the onion and garlic and saute until softened, 5 to 7 minutes. Remove the skillet from the heat.

Transfer the garlic and onion to a large bowl and add the ground beef, eggs, almond flour and 3 tablespoons of the ketchup. Sprinkle with the Italian seasoning, pepper and salt. Mix with your hands or with a fork until well combined.

Gently fold in the chopped jalapenos.

Transfer the meat mixture to the prepared loaf pan and bake for 25 minutes. Remove the pan from the oven, spread the remaining ketchup over the top, and bake until the meatloaf is cooked through, 30 to 40 minutes more.

Let the meatloaf cool in the pan for a few minutes. Slice and serve. Leftovers will keep in an airtight container in the fridge for up to 5 days, or in the freezer for up to 2 months.

Makes 6 servings.