Meatloaf Tacos - Taco Fuseday

Heat oven to 375. Mix all ingredients in a large bowl or with a stand mixer until well combined. Form into a loaf in a large loaf pan. Bake at 375 for 1 hour or until no longer pink.

Combine ingredients in a medium or large bowl until it forms a nice thick dough.

Make a ball with approximately 1/4 cup of dough and then flatten it with your fingers on a piece of parchment paper. You can use extra cassava flour to keep it from sticking too much if you like. Just sprinkle it on the paper on the ball of dough before you flatten. NOTE: It will be fairly delicate and may develop some holes but you can fix them by just pressing it back together. The thinner you get the tortilla, the more it will be like a tortilla (instead of a pancake).

Heat a non-stick pan over medium heat. You can use some oil or spray in the pan if you wish but this works fairly well without as long as your pan is a good non-stick pan.

Carefully peel the tortilla that you flattened from the parchment paper and put it in the pan. When it begins to bubble (2-3 minutes), flip the tortilla and cook an additional 2-3 minutes. Repeat for remaining tortillas (you can do more than one at a time depending on your pan size). This recipe makes approximately 10 tortillas.

Steam or cook according to package directions

For meatloaf dinner tacos, cut the meatloaf into sticks about the size of the tortilla diameter and place on each tortilla. Top the meatloaf with mixed veggies and a small pat of butter (optional).

For meatloaf sandwich tacos, simply top with mayo, onion, and tomato instead of mixed veggies and butter.