It’s that time again. Time to share yet another sneak peek recipe with you from my upcoming cookbook, Juli Bauer’s Paleo Cookbook! Last week I shared one of my favorite savory breakfast recipes from the book, Apple Fennel Breakfast Sausage and this week it’s all about dinner. In the summer, I start to run out of ideas about what to cook. It’s usually something on the grill. Or salmon. And since we don’t have a grill right now, it’s all salmon. Which is cool and all, but I need more excitement and flavor. That’s where this recipe comes in to play.
This meatloaf is FULL of flavor. Because you can make it into any flavor you want. Maybe you want sweet and savory, so you use a peach salsa. Or maybe you want super spicy and use a habanero salsa. Seriously, you can make this recipe taste however you’d like, but I can promise you it will taste amazing every time.
If you hadn’t noticed yet, which means you are blind, this recipe along with the breakfast sausage recipe both have absolutely amazing pictures. That’s because I did not do them. I’m not exactly strong when it comes to my photography. Because I don’t give a sh*t. I really should learn how to use the nice camera I have, but I would rather spend my time doing other things. Like cooking. Ok, let’s be real, like eating. But when I decided to write this book, I wanted it to be exactly what I envisioned in my mind. And my own photography was NOT what I envisioned. I envisioned recipes that made you feel like you were at your dinner table, about to eat. I envisioned brightness and color and flowers. And that’s exactly what I got when I decided to work with Bill and Hayley from Primal Palate.
When I was looking for a photographer, I looked to them for advice. I had no idea what to look for since I had never worked with one before. Right away, they offered to help, because that’s the kind of people they are. They welcomed me into their home, into their guest room, into their kitchen, and into their lives. It took me 4 trips to Pittsburgh, all lasting at least 7-10 days, to create this book. That means they put their lives on hold for 7-10 days at a time, all to help me out and help me create my vision of this book. How amazing are they? Super amazing.
When I wrote my first cookbook, I honestly had no idea what I was doing. I call it my high school book, just really getting my feet wet. My second cookbook was still a learning process; still finding out who I was and what my vision really was, also known as my college book. And my newest upcoming cookbook, this is my grad school book. I finally know what I want, I’m better at what I do, and I have a vision of what I want to put out into the world. This book has the most beautiful photography of all my books, the best recipes I’ve ever made, and my honest and happy viewpoint on paleo. I’m continuously trying to get better at everything I do, and I think it really shows in this book. Balls, I’m so excited for you all to see it.
And while you’re testing this recipe out to see what you think, remember that my new book, which comes out in less than 5 weeks, is now only $18.30 on Amazon. That’s marked down from $34.95, meaning it’s 48% OFF!!! With Amazon, we have no idea how long that deal will last or when it will go back up, but I can promise you that if you preorder it now, you’ll seal that deal before it increases again! So awesome it’s so dang cheap right now! And if you’re worried about having all the ingredients for my new book, don’t forget to sign up for my latest giveaway with Thrive Market! Who wouldn’t want an extra $250 towards ingredients?!
Now go eat this! Don’t question it! Do it!!
- 1 pound ground beef
- 1 pound chorizo
- 1 red bell pepper, diced
- 1⁄2 medium white onion, minced
- 1 (7-ounce) can diced green chiles
- 2 cloves garlic, minced
- 1⁄2 tablespoon garlic powder
- 1⁄2 tablespoon onion powder
- 1⁄2 tablespoon paprika
- 1 teaspoon chili powder
- 1⁄2 teaspoon fine sea salt
- 1⁄2 teaspoon black pepper
- 1 cup blanched almond flour
- 1 large egg
- 1⁄4 cup roughly chopped fresh cilantro, plus extra for garnish
- 2 cups salsa of choice, divided
- Preheat the oven to 350°F. Grease a 9 by 5-inch loaf pan.
- In a large bowl, combine all the ingredients except for the salsa.
- Press the mixture firmly into the prepared loaf pan. Pour 1 cup of the salsa on top of the meatloaf.
- Bake for 1 hour 15 minutes, until the meat is completely cooked through in the middle.
- Remove the meatloaf from the oven, top with the remaining 1 cup of salsa, and garnish with extra cilantro.