ARMADILLO EGG MEATLOAF
This one is a hybrid dish born from necessity! I was thinking about making jalapeno poppers for dinner but wanted to up the protein. I discovered a dish I had never heard of, the Armadillo Egg. It is bacon wrapped sausage stuffed with a full jalapeno popper that is smoked. Well, I had no sausage in the house and I do not have a smoker. I wanted to create a dish as flavorful as the pics I was seeing of these “eggs” so the recipe you see here was born! It was better than I even expected. I hope you will give it a try!
Ingredients:
1lb 93/7 ground beef
2 large eggs
½ cup pork rind crumbs (I use Pork King Good!)
4 large jalapeños (4-5 inches)
4 Tbsp cream cheese
2 ounces sharp cheddar cheese, shredded
8 slices of bacon
4 Tbsp sugar free BBQ sauce (Kinder’s Zero Sugar Smoked Red Jalapeño BBQ Sauce is my choice!)
1 tsp smoked salt (or regular salt is fine!)
1 Tbsp chili powder
1 tsp chipotle powder
½ tsp cumin
½ tsp garlic powder
½ tsp onion powder
½ tsp black pepper
Recipe Steps:
Combine all seasonings besides the salt in a bowl. Separate ½ tsp.
Soften cream cheese at room temperature and then combine with the cheddar cheese and ½ tsp of the seasoning blend. Place in the fridge to chill while you move on.
You do not have to par cook the jalapeños but I did. I air fried them dry for 5 minutes at 400F and then cooled. Remove the stem leaving the top intact and slice open lengthwise. Use a small spoon to carefully scoop out the stems and seeds of the peppers. If you like really spicy food, leave a few seeds behind!
Stuff each pepper with ¼ of the cheese mixture.
Thoroughly combine the beef, eggs, pork rind crumbs, salt and seasoning mixture.
Separate into 4 balls, flatten each to approximately ½ inch thick between sheets of parchment or plastic wrap.
Place a pepper into the center of each beef disk and folder to encase the pepper completely. Wetting your hands helps you get a good seal. They will resemble large eggs!
Wrap each in 2 slices of bacon using toothpicks to secure the bacon.
Pre-heat air fryer to 400F and place the wrapped “eggs” inside. Cook for 20 min, flipping over halfway.
Flip again and baste each with 1 Tbsp of BBQ sauce. Air fry an additional 5 minutes.
Remove, let rest for 5 minutes and serve!
Macros and Calories:
Makes 4 servings, each contains:
Calories 461
Protein 43g
Fat 29g
Carbs 7g
